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Combine two kinds of rice in a pot and add enough water to cover mixture. Cook as you would steamed rice.
Combine coconut with 1 c water, extract coco cream. Divide cream into two portions.
Add 2 c water to the grated coconut to make coconut milk.
In a preheated pot, pour one portion of the coco cream and simmer over medium flame until the oil separates and a sediment called latik settles at the bottom of the pot. Separate the oil from the latik and set aside.
In the same pot, combine the remaining coco cream and milk. Simmer over medium flame until a creamy consistency is achieved. Add the sugar, stir and continue simmering until the mixture starts to thicken and get oily again.
Add the cooked rice a little at a time, stirring constantly to mix well. Reduce to low heat and cover pot to allow the bibingka to simmer a while, around five to 10 minutes.
Transfer bibingka to a serving plate and allow to completely cool down before serving. Garnish the top with the remaining latik.
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