Banana leaf-baked sticky rice (Bibingkang malagkit)

Bibingkang malagkit – baked sticky rice topped with luscious coconut caramel – is a nod to the fragrance and beauty the banana leaves impart.

Credit: Under Coconut Skies

• serves

  10

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 500 g (2½ cups) glutinous rice, rinsed until the water runs clear
• 2½ tsp sea salt
• 1½ tbsp dark rum
• banana leaves, to wrap
• 2 tsp black and white sesame seeds

Coco caramel

• 625 ml (2½ cups) coconut cream
• 165 g (¾ cup) muscovado or brown sugar

Soaking time: 2 hours

Instructions

1. Cover the rice with water and soak for at least 2 hours or overnight. Drain.
2. Place the rice, salt and 750 ml (3 cups) of water in a saucepan and bring to the boil over high heat. Reduce the heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Remove from the heat and stand, covered, for a further 10 minutes or until the rice is almost tender.
3. Preheat the oven to 180°C (350°F).
4. Meanwhile, to make the coco caramel, place the coconut cream and sugar in a saucepan over medium heat. Bring to a simmer, then cook, stirring constantly, for 10–12 minutes, until reduced by half. Stir the rum and one-third of the coco caramel (about 185 ml/¾ cup) into the rice until well combined and glossy. Return the remaining coco caramel to medium heat and cook, stirring, for a further 5 minutes or until thick. Remove from the heat and set aside to cool.
5. Line a 1.5-litre (51 fl oz) glass or ceramic baking dish with banana  leaves or baking paper, allowing the leaves to overhang by 15 cm (6 in). Spread the rice mixture evenly into the dish, then fold over the leaves or baking paper to cover. Bake for 1 hour or until light golden and sticky. Allow to cool completely.
6. Fold back the banana leaves or baking paper, spread the remaining coco caramel over the sticky rice, scatter with the sesame seeds and cut into pieces to serve. Alternatively, cut the sticky rice into pieces and serve with the coco caramel and sesame seeds for dipping.

 

Recipe and image from Under Coconut Skies by Yasmin Newman, Smith Street Books, RRP $55.00.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.