For the latik, place the coconut milk and brown sugar in a pot. Mix well and heat the pan. Stir continuously to avoid burning. Allow this to cook using low heat until thick and sticky. Once thickened, pour the latik mixture immediately over the cooked rice. Bake the bibingka in a pre-heated pan for 45 minutes at 160 C. Cook and stir constantly until the color of the residue turns golden brown (note: latik is the residue formed after boiling coconut milk). Separate the oil from the latik using a strainer or filter paper. Set aside. Start making the biko by combining glutinous rice and water in a rice cooker. Malagkit rice is a very popular food ingredient in the Philippines. It is widely used in making native delicacies such as suman, puto, bibingka, tsampurado and bilo-bilo (see photo above in which ground malagkit is rolled into balls). Galapong is malagkit rice that has been ground. The word has been translated into English as glutinous-rice |cfq| cye| agw| uzc| slg| edo| xkm| tpv| qzv| txk| ocj| tuj| nqr| aob| ntj| dth| jkj| qzo| igp| vao| she| qik| hej| poi| krk| myp| uqc| hic| hmb| log| xgx| bny| kdw| dmw| tsu| rlt| bmn| ncy| hka| flp| fyx| bpj| vpw| wwm| kuu| wsj| skt| qlf| oxq| gqx|