椰香糯米糕（Bibingka Malagkit)

转发：https://www.kawalingpinoy.com/bibingkang-malagkit/

Yield: 8 Servings
INGREDIENTS
1 tablespoon coconut oil or butter
（1茶匙椰油或者黄油）
2 pandan leaves
(2 两片香蕉叶或者是用粽叶）
4 cups coconut milk
（四杯椰奶)
2 cups glutinous rice, washed and drained
(两杯糯米）
1 cup light brown sugar
（一杯黄糖）
¼ teaspoon salt
（四分之一勺盐)

For the Topping(表面的糖）
2 cups coconut cream
（两杯椰浆）
1-1/2 cups dark brown sugar
（一又二分之一杯黄糖）
Equipment
banana leaves

Line a baking dish with banana leaves and brush leaves with melted butter or coconut oil. Set aside.
Tie each pandan leaf into a knot. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves. Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.

Add rice and cook, stirring occasionally, for about 15 to 20 minutes or until rice grains are cooked and liquid is mostly absorbed.
Add sugar and salt and stir until combined. Continue to cook, stirring regularly, for about 25 to 30 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and flatten evenly. Spoon coconut topping over rice and spread across the surface.

Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 10 to 20 minutes or until topping is golden. Remove from oven and allow to cool before slicing.
For the Topping
In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring occasionally, until very thick yet spreadable.

懒人做法：
1.先把粽叶用热水泡软刷上黄油然后放到烤盘里面
2.两杯糯米加上椰奶用煮饭电饭煲煮，中间加入黄糖搅拌至煮熟
3.把煮好的糯米饭放入烤盘里的粽叶上
4. 把椰浆和黄塘用慢火熬制成浓稠状，然后淋在放好糯米饭的烤盘里面
5. 烤箱375度左右考20分钟到表面糖浆成稍微硬冒泡的状态，拿出放凉就可以吃了