in Dessert Recipes

Coconut Rice Dessert

updated

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Ingredients for 1 servings:

  • 1 ¼ kg rice (mochi rice from the Asian store)
  • 350 ml coconut milk
  • 500 g brown sugar
  • 1 can condensed milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rice cakes Bibingka

Cook the washed rice. (It’s best in a rice cooker; it won’t get watery.) After cooking, combine the rice, coconut milk, and 1 1/2 cups of the brown sugar in a large pot over medium heat for 20 minutes. Be careful not to burn. Stay there and stir, like making jam. Preheat the oven to 350 degrees. Mix the remaining brown sugar into the hot rice. Now place the rice batter on a large, deep baking sheet, press down lightly, and pour the condensed milk over it. Bake for 15 minutes. After baking, cut into pieces, like an apple pie. Bibingka tastes best while still warm. This recipe comes from the Philippines. Mochi rice is available at Asian stores. Do not use any other rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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