BIBINGKA MALAGKIT 3 cups glutinous rice (malagkit) 3 cups water 1 tall can coconut milk ½ cup white sugar Topping: 1 tall can coconut milk 1 can (big) condensed milk 6 pcs. egg yolks ½ cup coconut sugar 1 tbsp. cornstarch 120g butter

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So kapag ka-holiday season, ang palaging pumapasok sa isip ko, it's kakanin season dahil usong-uso yung malalagkit na yan, o diba?

Kasi daw specially kapag ka-New Year, dapat kakain ang pamilya ng malagkit para stick together all year round.

So today, mag-ready na tayo para mabigyan ko na kayo ng iba't-ibang ideas kung ano ang masarap ihanda, ipang regalo, or ibenta this coming holiday season.

So let's make Bibingkang Malagkit.

So as you can see here, nagsaing na ako ng malagkit rice.

3 cups yan, sinaing natin yan kanina.

Majinit pa, so pinapalamig ko ng konti dito sa aking jan mo lang.

Pero bago yan, iwan muna natin.

Let's prepare the sauce.

Ito yung magpapaspecial talaga dito sa Bibingkang Malagkit.

The special coconut custard that we're going to put on top and we're going to broil later.

So super easy to prepare.

So first, pag samasamahin natin dito sa stainless pan, all the ingredients.

I have here 6 pieces of egg yolks.

Special ito ha, kasi naniniwala ako.

Katulad ko, mahilig ako sa mga kakanin.

I always order, nagpapabili palagi ako sa palengke.

Pero naniniwala ako na pagka holiday season or pag birthday mo.

Basta may special occasion, kailangan extra special yung kakanin na ihahanda mo.

O kaya some of the recipes you can find online or in cookbooks.

Wala po itong egg yolks pero naglalagay ako.

1 tall can of coconut milk.

1 can of condensed milk.

Simutin mong mabuti yan and can you pass me the salt?

Yung iodized salt.

Ayan, talaga ako sinisimut ko yan.

Kasi ang turo sa akin ng nanay ko dati.

Maski ang tatay ko, diyan mo makikita kung mas sinop ang isang tao.

Kung yung mga bagay na kaya mong simutin, ay sinisimut mo.

And then I'm going to put a pinch of iodized salt.

That's it.

Off flame pa tayo ha and you grab your wire whisk.

Haluin mo muna ng konti yan before I forget.

Cornstarch as a binder.

Haluin mo muna yan bago mo buksan yung apoy.

Pag nag-dissolve na yung cornstarch, okay?

Turn on the flame.

Lulutuin mo ito until thick.

So this is my coconut custard.

Pero syempre, hindi lang pwedeng yung custard lang masarap.

You have to make sure that you are using good quality malagkit rice.

Di ba?

Katulad ng sinabi ko sa inyo in one of my videos before.

Yung iba malagkit lang sa paningin pero hindi true.

So kailangan true talaga yung bibilihin mong malagkit.

Ayan na.

So pag lumapot yan or pag kumulo pala yan, magsisimula na yung lumapot.

And you need to cook it thoroughly.

Ang bango.

Alam mo yung coconut?

Amoy na amoy ko yung coconut.

Lutuin mo lang, mga 2-3 minutes.

And ilanagin ko na din dito, this is coconut sugar.

You can also use muscovado sugar.

This will give it the nice color.

Oh! You see the changes.

And the flavor that is really native.

I don't put vanilla extract.

I think there's one in the comment section, I'm reading all of that.

Someone asked me, why don't you put vanilla extract?

And I already mentioned this in one of my videos before.

That because the other vanilla extracts that we can buy in grocery stores, in supply stores.

I won't mention brands.

Those are fake.

It's really fake, right?

Fake.

And I don't like fake in my life.

We all know that.

Especially the way you eat it.

So I don't put it anymore because the real vanilla extract, sometimes it's too expensive.

It's too expensive, right?

So in recipes that are not really needed, I choose not to add.

Instead of just destroying the recipe that I'm working hard on.

I'm saying a lot of things again.

Turn off the flame and put the butter.

And this is good butter.

Okay, so this is your topping.

So there it is.

You set it aside and then let's make our Bico or Sinukmani.

I will change my pan.

I have here a wok and I'll get my sticky rice.

I will transfer it here on my...

Oh my!

I really bought this rice cooker in Japan.

One of the biggest investments in my kitchen.

I really like it, right?

There's no effort.

I just push it a bit, there's no effort.

It's separating.

I hope all, you're separating it with no effort, right?

That's why you bought this rice cooker.

So this is my sticky rice and into this, I'm going to put 1 can of coconut milk.

You can always use fresh, this is 400 ml and also some sugar.

And then before I open the fire, I will let the sticky rice absorb my coconut milk.

I'm putting white sugar here because later, I want to see the contrast.

The Bico or Sinukmani is white and then the topping is brown, right?

So you can really see the nice color, right?

So when you can mix it like this, you open the fire already.

We will toast this.

We will toast this so that it would stretch.

Because that is one of the things that we are looking for in a special rice cake.

The one that is stretchy.

The one that is a bit oily.

And that will happen by cooking this over high flame

because your coconut milk would stick a bit, it would be oily.

And the nice coconut oil will coat the grains of your sticky rice.

That's why it becomes super delicious, right?

Me, I already admit this.

I'm really not an expert when it comes to cooking native delicacies.

But lately, I really want to study it.

Simply because if we look at it, when it comes to cooking rice cakes, right?

We need a lot of things, right?

It's very economical because most of the ingredients are just in your backyard if you are a province, right?

You have coconut milk, right? You can make that already.

And then the sticky rice, that is local.

Kakaninmaking teaches us patience.

Your patience because look at it, you really need to cook it over high flame.

We are gonna cook it.

We should not erase this from our cookery, what is it called?

So there, it's still English.

We should not erase this from our cooking culture.

Especially us kids, we are still kids, right?

We should know how to make rice cakes.

Because this is a part of the very rich Filipino gastronomy, food and culture.

So there.

This is what I'm saying that you are gonna cook it for a long time, about 5 to 10 minutes.

Because if it's not sticky, my mom would scold me.

She would say that I really don't know how to make rice cakes.

Your work is not sticky, it has to be sticky.

And the taste should not be burnt.

They can taste that.

Hey! The taste should be burnt.

So if the taste is burnt, the one making it is lazy.

It's not mixed well.

So there.

Okay.

My gosh!

I am so nervous here.

So there.

I am gonna turn off the flame because as you can see.

It's already fighting.

So it's already sticky.

Right?

Look at my fingers.

So there.

It's really normal.

I have never said that to the hands of the old people who are cooking rice cakes.

You can really see it.

But you know what?

This is magical.

Because I have asked once to a man in San Pablo who is making rice cakes.

I said that

My gosh!

Your hands, you know what he said?

That is a sign of love.

Because he said that every mix of rice cakes, the love is really there.

So he can see it on his hands now.

Right?

It's really different.

That's what we should inject to the young cooks like me.

I am injecting it to myself that we show love through pain, right?

It's not easy, right?

I am saying a lot of things again, right?

Let's just put it here.

So I have a pan here.

I really mix that, I am sweating.

That I'm going to line with banana leaves.

So this one is the classic.

If you want it to be classic.

And we are also gonna make it modern to make it easier.

You know that we are afraid of washing dishes.

So I'm just lining this with banana leaves.

Just like that.

And later, I'm going to cut the excess.

And you just put it there.

Oh my!

I'm so proud of myself.

It's really sticky.

When I develop this recipe.

Oh my! I let my mom taste it.

Approved.

And it's still being made.

So here it is.

You just press it there.

Make sure it's not too thick.

Because if it's too thick, when you broil it.

It's not, you know that it's just rice.

So you also want the proportion of the rice to be good.

When it's sticky and the topping.

And you just cut it like that.

And just press it a bit.

And then this one, for those who are afraid of washing dishes.

You also divide it here on your two aluminum trays.

Well, you can always stop now.

You just put mangoes on it and some coconut milk.

Then you have sticky rice with mangoes.

There.

And then let's pour the sauce.

This is your Coconut Custard.

I already preheat my oven to 450° F.

We're going to bake it at 450° F.

For around 10 to 15 minutes.

And then we're going to broil it.

For around 5 minutes.

So that you can see that the top is bubbling.

Because it can't just be broiled.

Because if you just broil it, you're just going to cook the top of the topping.

That's all, you will burn it.

When you bake it, you will really stick the topping and the sticky rice.

Your layer.

Oh my gosh!

I'm gonna give it a nice tap.

I'm going to get a sheet pan.

And we're gonna bake this.

450° F oven.

This is mine because I want the topping to be thick.

For 10 to 15 minutes and then we will broil it.

Come here.

So there, the oven needs to be heated.

Let's go back to that.

So there it is.

So after broiling it for around 10 minutes.

Let's remove it.

It's hot.

Wait, I'll just turn off the oven.

Okay.

Look at that.

There it is, right?

Look at it, how nice.

Do you want it like that?

It's a bit toasted.

If you want to toast it more, sure.

Just go ahead.

But I remove it already because I can see that the sides are burning already.

So now, what you're going to do next is you want to let this cool down for around 30 minutes.

Just like that because it's really hot right now.

When it's really hot, you won't be able to appreciate it.

The cooling factor is not there yet.

So let's let it cool down for a bit and later, let's taste it.

Alright, so it's been an hour of cooling down our Bibingkang Malagkit.

It's still hot but I can already hold the pan.

So first, you loosen the sides.

Because of course, if you're gonna transfer it to the box, how are you gonna transfer it?

So you loosen it like that.

Be very careful and never use a knife.

Because if you use a knife, it can damage your baking pan.

And next.

So since I'm not gonna sell it, we're gonna eat it here.

I'm gonna transfer it here on my serving platter.

Just like this, okay?

Look at it.

It needs to be quick.

Oops!

Okay.

Just like that, very simple.

And then to cut this, you can use your plastic...

What do you call this?

Scraper.

There it is, right?

You just cut it in the middle.

Because on scraper, your Malagkit won't stick.

See?

It won't stick on that.

You can also remove this first.

Wait a minute, we're making it hard.

Let's remove the leaves first.

Because we want it to be native.

It's really sticky, see?

There.

So now, we're ready to cut it.

If you don't have this, just wrap your knife with plastic.

Recommended that you slice it like that.

Because sometimes, you'll have a visitor, right?

It's too big to get and you won't be able to eat it.

So there, just like that.

Taste it first.

So let's taste it.

Let's taste.

Let's get it on the side.

Okay.

But I want to show you the layering.

Look at it.

There it is, right?

But to be honest, I'll admit it to you.

I like this smaller one more because this is more toasted.

So here, let's break it apart.

There it is, right?

That's what I'm telling you, right?

It's more toasted.

It's up to you, okay?

For me, I like this more.

It's up to you on what you like more, if it's toasted or not toasted.

Let's try this.

And it's not too sweet.

Really, it's not too sweet.

Mmm...

I like the topping more.

So you add the topping.

Well, if you like it rich and sweet, okay?

Mmm...

Super duper good.

Make yours already.

It's a bit painful on the side but I tell you, it's all worth it.

I'm going to see you all soon.