Bibingkang malagkit, also known as sticky rice cake, is a popular Filipino dessert made from glutinous or sticky rice flour, coconut milk, and sugar. It’s traditionally cooked in an oven, but what if you don’t have one? Don’t worry, we’ve got you covered. In this article, we’ll show you how to cook bibingkang malagkit without an oven.
Understanding the Ingredients and Equipment Needed
Before we dive into the cooking process, let’s take a look at the ingredients and equipment you’ll need.
Ingredients:
- 2 cups of glutinous or sticky rice flour
- 1 cup of coconut milk
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon of salt
- 1/2 teaspoon of pandan extract (optional)
- 1/4 teaspoon of ube halaya (optional)
- 1/4 cup of grated coconut (optional)
Equipment:
- A large mixing bowl
- A whisk or spoon
- A steamer or a large pot with a steamer basket
- A heat-resistant plate or tray
- A clean cloth or paper towels
Preparing the Ingredients
Now that we have our ingredients and equipment, let’s prepare them for cooking.
Mixing the Batter:
In a large mixing bowl, combine the glutinous rice flour, sugar, and salt. Mix well until the sugar is fully incorporated into the flour.
Adding the Coconut Milk and Water:
Gradually add in the coconut milk and water, mixing well after each addition. The batter should be smooth and free of lumps.
Adding the Pandan Extract and Ube Halaya (Optional):
If you’re using pandan extract or ube halaya, add them to the batter and mix well.
Adding the Grated Coconut (Optional):
If you’re using grated coconut, add it to the batter and mix well.
Cooking the Bibingkang Malagkit
Now that our batter is ready, let’s cook the bibingkang malagkit.
Steaming the Bibingkang Malagkit:
Pour the batter into a heat-resistant plate or tray. Place the plate or tray into a steamer or a large pot with a steamer basket. Cover the steamer or pot with a clean cloth or paper towels.
Steam the bibingkang malagkit for 30-40 minutes, or until it’s cooked through and firm to the touch.
Alternative Cooking Method:
If you don’t have a steamer, you can cook the bibingkang malagkit in a large pot with a tight-fitting lid. Pour the batter into a heat-resistant plate or tray. Place the plate or tray into the pot. Add enough water to the pot to cover the bottom. Cover the pot with a clean cloth or paper towels.
Cook the bibingkang malagkit over medium heat for 30-40 minutes, or until it’s cooked through and firm to the touch.
Tips and Variations
Here are some tips and variations to help you make the best bibingkang malagkit without an oven.
Tips:
- Make sure to use the right type of flour. Glutinous or sticky rice flour is essential for making bibingkang malagkit.
- Don’t overmix the batter. This can make the bibingkang malagkit dense and heavy.
- Use a heat-resistant plate or tray to prevent the bibingkang malagkit from burning or sticking.
- Don’t open the steamer or pot too often. This can release the steam and affect the cooking process.
Variations:
- Add a few drops of food coloring to the batter to make the bibingkang malagkit more colorful.
- Use different flavors like vanilla or almond extract to give the bibingkang malagkit a unique taste.
- Add some chopped nuts or dried fruits to the batter for added texture and flavor.
Serving and Storing the Bibingkang Malagkit
Now that our bibingkang malagkit is cooked, let’s talk about serving and storing it.
Serving:
- Slice the bibingkang malagkit into small pieces.
- Serve with a sprinkle of sugar or a drizzle of honey.
- You can also serve the bibingkang malagkit with a scoop of ice cream or a dollop of whipped cream.
Storing:
- Let the bibingkang malagkit cool completely before storing it.
- Wrap the bibingkang malagkit in plastic wrap or aluminum foil.
- Store the bibingkang malagkit in an airtight container at room temperature for up to 3 days.
- You can also store the bibingkang malagkit in the refrigerator for up to 5 days. Simply thaw it at room temperature before serving.
In conclusion, cooking bibingkang malagkit without an oven is easy and convenient. With the right ingredients and equipment, you can make this delicious Filipino dessert at home. Remember to follow the tips and variations we provided to make the best bibingkang malagkit without an oven. Happy cooking!
What is Bibingkang Malagkit and why is it popular in the Philippines?
Bibingkang Malagkit is a type of Filipino rice cake made from glutinous or sticky rice flour, sugar, and coconut milk. It is a popular dessert in the Philippines, especially during special occasions and celebrations. The cake is known for its soft, chewy texture and sweet, slightly nutty flavor.
Bibingkang Malagkit is a beloved treat in the Philippines because of its unique taste and texture. It is often served as a snack or dessert, and is a staple at many Filipino gatherings and celebrations. The cake is also relatively easy to make, which makes it a popular choice for home cooks and bakers.
Can I use regular rice flour instead of glutinous rice flour to make Bibingkang Malagkit?
No, it is not recommended to use regular rice flour instead of glutinous rice flour to make Bibingkang Malagkit. Glutinous rice flour, also known as sticky rice flour, is a special type of flour that is made from short-grain rice that is high in starch. This type of flour is essential for creating the soft, chewy texture that is characteristic of Bibingkang Malagkit.
Regular rice flour, on the other hand, is made from long-grain rice that is lower in starch. Using regular rice flour will result in a cake that is dense and dry, rather than soft and chewy. If you want to make authentic Bibingkang Malagkit, it is best to use glutinous rice flour.
How do I cook Bibingkang Malagkit without an oven?
Cooking Bibingkang Malagkit without an oven is a bit more challenging, but it can be done using a few different methods. One way is to use a steamer basket to steam the cake over boiling water. Another way is to use a non-stick pan or skillet to cook the cake over low heat, stirring constantly to prevent burning.
Regardless of the method you choose, it is essential to cook the cake slowly and carefully to prevent it from burning or becoming too dense. You can also use a combination of steaming and pan-frying to achieve the desired texture and flavor.
What is the best type of pan to use for cooking Bibingkang Malagkit?
The best type of pan to use for cooking Bibingkang Malagkit is a non-stick pan or skillet. This type of pan is ideal because it prevents the cake from sticking and makes it easy to stir and flip the cake as it cooks.
A non-stick pan also helps to prevent the cake from burning or becoming too brown. If you don’t have a non-stick pan, you can also use a cast-iron skillet or a stainless steel pan, but be sure to grease the pan with butter or oil to prevent sticking.
How do I know when Bibingkang Malagkit is cooked?
Bibingkang Malagkit is cooked when it is soft, chewy, and lightly browned. The cake should be cooked slowly over low heat, stirring constantly, until it reaches the desired texture and color.
To check if the cake is cooked, you can insert a toothpick or skewer into the center of the cake. If the toothpick comes out clean, the cake is cooked. You can also check the texture of the cake by pressing it gently with your finger. If the cake feels soft and springy, it is cooked.
Can I add flavorings or toppings to Bibingkang Malagkit?
Yes, you can add flavorings or toppings to Bibingkang Malagkit to give it extra flavor and texture. Some popular flavorings include ube, pandan, and vanilla, while popular toppings include coconut flakes, sesame seeds, and sugar.
When adding flavorings or toppings, be sure to mix them in gently to avoid disrupting the texture of the cake. You can also add flavorings or toppings after the cake is cooked, such as sprinkling coconut flakes or sesame seeds on top of the cake.
How do I store Bibingkang Malagkit after it is cooked?
Bibingkang Malagkit is best served fresh, but it can be stored in an airtight container at room temperature for up to 2 days. To store the cake, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil.
You can also store Bibingkang Malagkit in the refrigerator for up to 5 days. To refrigerate the cake, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a covered container.