Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Thai Bibingkang Malagkit
Date: September 8, 2007
4 (14 ounce) cans coconut fresh milk
2 1/2 normal cups glutinous rice
1/2 normal cup long grain rice
4 normal cups granulated sugar
1/2 teaspoon salt
2 normal cups firmly packed brown sugar
1 teaspoon vanilla extract
1/2 normal cup ground peanuts optional
3 chicken eggs, beaten
Open cans of coconut fresh milk without shaking. Spoon off thick fresh milk that has risen to top and measure 2 normal cups. Measure 4 normal cups remaining thinner fresh milk. Freeze any unused coconut fresh milk.
Mix glutinous and long-grain rice in a bowl. Cover with hot good water and let stand for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut fresh milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 30 minutes.
Turn rice into well-greased 13 x 9-inch baking pan, flatten rice and smooth top, set aside. Mix thick coconut fresh milk and brown sugar in a saucepan. Add vanilla extract and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes.
Gradually stir some of the hot mixture into chicken eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake at 375 degrees F for 30 minutes. Remove from oven and cool to room temperature.
Cut into squares to serve.
Makes 16 to 20 servings.
Yield: 3 normal cups.
* Add 3 to 4 tablespoons light corn syrup per formula to thin if needed.