01:17.0
Ito yung magpapaspecial talaga dito sa Bibingkang Malagkit.
01:22.0
The special coconut custard that we're going to put on top and we're going to broil later.
01:29.0
So super easy to prepare.
01:31.0
So first, pag samasamahin natin dito sa stainless pan, all the ingredients.
01:38.0
I have here 6 pieces of egg yolks.
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Special ito ha, kasi naniniwala ako.
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Katulad ko, mahilig ako sa mga kakanin.
01:50.0
I always order, nagpapabili palagi ako sa palengke.
01:54.0
Pero naniniwala ako na pagka holiday season or pag birthday mo.
01:59.0
Basta may special occasion, kailangan extra special yung kakanin na ihahanda mo.
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O kaya some of the recipes you can find online or in cookbooks.
02:11.0
Wala po itong egg yolks pero naglalagay ako.
02:14.0
1 tall can of coconut milk.
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1 can of condensed milk.
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Simutin mong mabuti yan and can you pass me the salt?
02:28.0
Yung iodized salt.
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Ayan, talaga ako sinisimut ko yan.
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Kasi ang turo sa akin ng nanay ko dati.
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Maski ang tatay ko, diyan mo makikita kung mas sinop ang isang tao.
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Kung yung mga bagay na kaya mong simutin, ay sinisimut mo.
02:47.0
And then I'm going to put a pinch of iodized salt.
02:53.0
Off flame pa tayo ha and you grab your wire whisk.
02:59.0
Haluin mo muna ng konti yan before I forget.
03:03.0
Cornstarch as a binder.
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Haluin mo muna yan bago mo buksan yung apoy.
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Pag nag-dissolve na yung cornstarch, okay?
03:16.0
Turn on the flame.
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Lulutuin mo ito until thick.
03:20.0
So this is my coconut custard.
03:24.0
Pero syempre, hindi lang pwedeng yung custard lang masarap.
03:28.0
You have to make sure that you are using good quality malagkit rice.
03:35.0
Katulad ng sinabi ko sa inyo in one of my videos before.
03:39.0
Yung iba malagkit lang sa paningin pero hindi true.
03:44.0
So kailangan true talaga yung bibilihin mong malagkit.
03:49.0
So pag lumapot yan or pag kumulo pala yan, magsisimula na yung lumapot.
03:55.0
And you need to cook it thoroughly.
04:00.0
Alam mo yung coconut?
04:02.0
Amoy na amoy ko yung coconut.
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Lutuin mo lang, mga 2-3 minutes.
04:07.0
And ilanagin ko na din dito, this is coconut sugar.
04:11.0
You can also use muscovado sugar.
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This will give it the nice color.
04:17.0
Oh! You see the changes.
04:19.0
And the flavor that is really native.
04:25.0
I don't put vanilla extract.
04:28.0
I think there's one in the comment section, I'm reading all of that.
04:33.0
Someone asked me, why don't you put vanilla extract?
04:37.0
And I already mentioned this in one of my videos before.
04:41.0
That because the other vanilla extracts that we can buy in grocery stores, in supply stores.
04:52.0
I won't mention brands.
04:55.0
It's really fake, right?
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And I don't like fake in my life.
05:02.0
We all know that.
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Especially the way you eat it.
05:06.0
So I don't put it anymore because the real vanilla extract, sometimes it's too expensive.
05:15.0
It's too expensive, right?
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So in recipes that are not really needed, I choose not to add.
05:24.0
Instead of just destroying the recipe that I'm working hard on.
05:28.0
I'm saying a lot of things again.
05:30.0
Turn off the flame and put the butter.
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And this is good butter.
05:40.0
Okay, so this is your topping.
05:44.0
You set it aside and then let's make our Bico or Sinukmani.
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I will change my pan.
05:56.0
I have here a wok and I'll get my sticky rice.
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I will transfer it here on my...
06:08.0
I really bought this rice cooker in Japan.
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One of the biggest investments in my kitchen.
06:13.5
I really like it, right?
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There's no effort.
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I just push it a bit, there's no effort.
06:22.0
I hope all, you're separating it with no effort, right?
06:27.0
That's why you bought this rice cooker.
06:29.0
So this is my sticky rice and into this, I'm going to put 1 can of coconut milk.
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You can always use fresh, this is 400 ml and also some sugar.
06:44.0
And then before I open the fire, I will let the sticky rice absorb my coconut milk.
06:56.0
I'm putting white sugar here because later, I want to see the contrast.
07:02.0
The Bico or Sinukmani is white and then the topping is brown, right?
07:08.0
So you can really see the nice color, right?
07:11.0
So when you can mix it like this, you open the fire already.
07:16.0
We will toast this.
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We will toast this so that it would stretch.
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Because that is one of the things that we are looking for in a special rice cake.
07:27.0
The one that is stretchy.
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The one that is a bit oily.
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And that will happen by cooking this over high flame
07:36.5
because your coconut milk would stick a bit, it would be oily.
07:41.5
And the nice coconut oil will coat the grains of your sticky rice.
07:48.5
That's why it becomes super delicious, right?
07:52.5
Me, I already admit this.
07:55.5
I'm really not an expert when it comes to cooking native delicacies.
08:00.5
But lately, I really want to study it.
08:04.5
Simply because if we look at it, when it comes to cooking rice cakes, right?
08:10.5
We need a lot of things, right?
08:13.5
It's very economical because most of the ingredients are just in your backyard if you are a province, right?
08:20.5
You have coconut milk, right? You can make that already.
08:24.5
And then the sticky rice, that is local.
08:29.5
Kakaninmaking teaches us patience.
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Your patience because look at it, you really need to cook it over high flame.
08:39.5
We are gonna cook it.
08:41.5
We should not erase this from our cookery, what is it called?
08:51.0
So there, it's still English.
08:54.0
We should not erase this from our cooking culture.
08:58.5
Especially us kids, we are still kids, right?
09:02.5
We should know how to make rice cakes.
09:06.5
Because this is a part of the very rich Filipino gastronomy, food and culture.
09:15.5
This is what I'm saying that you are gonna cook it for a long time, about 5 to 10 minutes.
09:22.5
Because if it's not sticky, my mom would scold me.
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She would say that I really don't know how to make rice cakes.
09:29.0
Your work is not sticky, it has to be sticky.
09:32.5
And the taste should not be burnt.
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They can taste that.
09:37.0
Hey! The taste should be burnt.
09:38.5
So if the taste is burnt, the one making it is lazy.
09:41.5
It's not mixed well.
09:52.5
I am so nervous here.
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I am gonna turn off the flame because as you can see.
09:59.5
It's already fighting.
10:01.5
So it's already sticky.
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Look at my fingers.
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It's really normal.
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I have never said that to the hands of the old people who are cooking rice cakes.
10:14.5
You can really see it.
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But you know what?
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Because I have asked once to a man in San Pablo who is making rice cakes.
10:23.5
Your hands, you know what he said?
10:25.5
That is a sign of love.
10:28.0
Because he said that every mix of rice cakes, the love is really there.
10:34.0
So he can see it on his hands now.
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It's really different.
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That's what we should inject to the young cooks like me.
10:44.0
I am injecting it to myself that we show love through pain, right?
10:49.5
It's not easy, right?
10:51.5
I am saying a lot of things again, right?
10:54.0
Let's just put it here.
10:55.5
So I have a pan here.
10:57.5
I really mix that, I am sweating.
11:00.5
That I'm going to line with banana leaves.
11:04.0
So this one is the classic.
11:06.5
If you want it to be classic.
11:08.0
And we are also gonna make it modern to make it easier.
11:11.5
You know that we are afraid of washing dishes.
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So I'm just lining this with banana leaves.
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And later, I'm going to cut the excess.
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And you just put it there.
11:31.5
I'm so proud of myself.
11:33.5
It's really sticky.
11:37.5
When I develop this recipe.
11:39.5
Oh my! I let my mom taste it.
11:45.0
And it's still being made.
11:51.0
You just press it there.
11:57.5
Make sure it's not too thick.
11:59.5
Because if it's too thick, when you broil it.
12:02.0
It's not, you know that it's just rice.
12:06.5
So you also want the proportion of the rice to be good.
12:13.5
When it's sticky and the topping.
12:16.5
And you just cut it like that.
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And just press it a bit.
12:27.0
And then this one, for those who are afraid of washing dishes.
12:31.5
You also divide it here on your two aluminum trays.
12:41.0
Well, you can always stop now.
12:43.5
You just put mangoes on it and some coconut milk.
12:47.5
Then you have sticky rice with mangoes.
12:57.0
And then let's pour the sauce.
13:00.5
This is your Coconut Custard.
13:10.5
I already preheat my oven to 450° F.
13:16.5
We're going to bake it at 450° F.
13:20.5
For around 10 to 15 minutes.
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And then we're going to broil it.
13:26.5
For around 5 minutes.
13:29.5
So that you can see that the top is bubbling.
13:33.0
Because it can't just be broiled.
13:35.5
Because if you just broil it, you're just going to cook the top of the topping.
13:41.5
That's all, you will burn it.
13:43.5
When you bake it, you will really stick the topping and the sticky rice.
14:05.5
I'm gonna give it a nice tap.
14:09.5
I'm going to get a sheet pan.
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And we're gonna bake this.
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This is mine because I want the topping to be thick.
14:23.5
For 10 to 15 minutes and then we will broil it.
14:28.5
So there, the oven needs to be heated.
14:36.0
Let's go back to that.
14:39.0
So after broiling it for around 10 minutes.
14:46.5
Wait, I'll just turn off the oven.
15:01.5
There it is, right?
15:02.5
Look at it, how nice.
15:05.0
Do you want it like that?
15:06.0
It's a bit toasted.
15:08.0
If you want to toast it more, sure.
15:12.0
But I remove it already because I can see that the sides are burning already.
15:17.0
So now, what you're going to do next is you want to let this cool down for around 30 minutes.
15:24.5
Just like that because it's really hot right now.
15:26.5
When it's really hot, you won't be able to appreciate it.
15:30.0
The cooling factor is not there yet.
15:32.0
So let's let it cool down for a bit and later, let's taste it.
15:38.0
Alright, so it's been an hour of cooling down our Bibingkang Malagkit.
15:43.0
It's still hot but I can already hold the pan.
15:46.5
So first, you loosen the sides.
15:49.5
Because of course, if you're gonna transfer it to the box, how are you gonna transfer it?
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So you loosen it like that.
15:55.5
Be very careful and never use a knife.
15:59.0
Because if you use a knife, it can damage your baking pan.
16:05.0
So since I'm not gonna sell it, we're gonna eat it here.
16:09.5
I'm gonna transfer it here on my serving platter.
16:14.0
Just like this, okay?
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It needs to be quick.
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Just like that, very simple.
16:22.5
And then to cut this, you can use your plastic...
16:29.5
What do you call this?
16:32.5
There it is, right?
16:33.5
You just cut it in the middle.
16:37.5
Because on scraper, your Malagkit won't stick.
16:42.5
It won't stick on that.
16:44.5
You can also remove this first.
16:46.5
Wait a minute, we're making it hard.
16:49.0
Let's remove the leaves first.
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Because we want it to be native.
17:01.5
It's really sticky, see?
17:06.5
So now, we're ready to cut it.
17:13.5
If you don't have this, just wrap your knife with plastic.
17:22.5
Recommended that you slice it like that.
17:29.5
Because sometimes, you'll have a visitor, right?
17:32.5
It's too big to get and you won't be able to eat it.
17:35.5
So there, just like that.
17:38.5
So let's taste it.
17:43.5
Let's get it on the side.
17:49.5
But I want to show you the layering.
17:55.5
There it is, right?
17:56.5
But to be honest, I'll admit it to you.
17:59.5
I like this smaller one more because this is more toasted.
18:04.5
So here, let's break it apart.
18:09.5
There it is, right?
18:10.5
That's what I'm telling you, right?
18:11.5
It's more toasted.
18:13.5
It's up to you, okay?
18:15.5
For me, I like this more.
18:17.5
It's up to you on what you like more, if it's toasted or not toasted.
18:35.5
And it's not too sweet.
18:37.5
Really, it's not too sweet.
18:48.5
I like the topping more.
18:50.5
So you add the topping.
18:52.5
Well, if you like it rich and sweet, okay?
19:05.5
Super duper good.
19:07.5
Make yours already.
19:08.5
It's a bit painful on the side but I tell you, it's all worth it.
19:13.5
I'm going to see you all soon.
