January 6, 2016

Bibingkang Kanin With Leche Flan Toppings

The menu for Media Noche was already set until the last minute, Mommy asked me to make a bibingkang kanin because we don't have something sticky in the table pa.

It was a Filipino superstition to have something sticky on the table to make the luck stick at your home.

Bibingkang Kanin with Leche Flan Toppings

I usually do this with sweet, half-toasted caramel as the topping but Mommy asked me if I can replace it with leche flan.

At first, I though the leche flan is the first to be cooked before the bibingkang kanin will be placed on top then it will be turned upside down in a serving place. Hindi pala, I realized that the bibingkang kanin is already cooked and only the leche flan needs the cooking.

Here is the finsihed product. Though the leche flan topping is not that thick, it was smooth and creamy naman.

Bibingkang Kanin with Leche Flan Toppings


For the Bibingka:
½ kilo malagkit (glutinous rice)
2 cups coconut milk (first extract)
2 cups coconut milk (second extract)
2 cups brown sugar
1 tsp. vanilla
½ cup butter

For the leche flan topping:
3 egg yolks
¾ cups condensed milk
¾ cups evaporated milk
1 tsp vanilla

Cook glutinous rice like and ordinary rice using the second extract coconut milk. Set aside.
In a wok, combine first extract coconut milk, brown sugar and vanilla. Let it simmer.
Add the cooked rice and stir continuously until thick.
Add butter and continue stirring for about 5 minutes.
Remove from heat.
Transfer in a well-greased pan until about ¾ filled.
Flatten the surface. Set aside.

In a mixing bowl, combine egg yolk, vanilla, condensed milk, and evaporated milk.
Slowly stir the mixture until fully mixed.
Pour over the prepared bibingka and bake in a pre-heated oven (150ºC) for 20-30 minutes.
Cool and cut using greased knife.

Stirring the mixture for leche flan slowly prevent incorporating air or bubbles making the finished product smooth and creamy.

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