Sweet Rice with Coconut Jam Topping

This is a short cut to making the traditional Philippine rice cake which usually labor intensive when made from scratch and thus was reserved for special occations. I have to admit that it isn’t as good as the ‘made from scratch’ version, but when hungry for some comfort food fast, then this will do. This recipe is based on the Baby Rambutan’s Bibingka recipe.

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3 cups sweet rice, cooked
1 can coconut milk plus 1/2 can of water
1/8 tsp. salt

Coconut jam topping

For my really short cut version, I did away with the soaking part and just put the rice, coconut milk, water and salt in the rice cooker and hit the button. I opened it midway and stirred as the coconut has a tendency to float to the top. Once cooked, I transferred the rice into a square pyrex dish and topped with the bottled coco jam that sisterO sent me. I only put about a third of the jar. Baked in the oven an additional 15-20 minutes at 350 degrees F or until the topping starts to bubble. Cool, and serve.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

5 thoughts on “Sweet Rice with Coconut Jam Topping

  1. Pingback: Bibingkang Malagkit – The Shortcut Version | Cooked From the Heart

  2. JMom

    Hi Honey, I just let the rice cooker go through its normal cycle. Turned it on and when the light went off, done! Good luck, hope your son likes it. Happy Mother’s day! 🙂

  3. Honey Dionisio

    Hi! How long did you cooked the rice in the cooker? I plan to make this for my son this is his fave. Thanks for a great recipe!

  4. Omom

    I was thinking of making sticky rice today but the girls decided they wanted bread pudding instead. I’ll have to make this after we’re done with our pudding 🙂


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