(Glutinous Rice Cake with Latik Topping)
It is always fun to go to Filipino get-togethers because we play "name games" on the food we bring. Just like with this rice cake, someone from the Tagalog region call this "bibingkang malagkit", another one from Manila said they call it "bibingkang kakanin", in Bicol, they call it "biko". I'm from Pangasinan and we call it "latik" or "nilatikan" over there. One thing we all agree on though is that it is yummy, no matter how we call it.
Latik refers to the caramelized sauce made of coconut cream and panucha (molasses cake) and is used as topping for this particular rice cake. It also refers to the kakanin (rice cake) itself, thus latik.
Confused???!! I don't blame you because I'm too! That's why I chose "GLUTINOUS RICE CAKE WITH TOPPING" for the title.
In this recipe, I used light brown sugar instead of the panucha for the topping. Most of the time though, I use the bottled coconut jam or katiba, found in most Asian stores, for the topping. It is a shortcut to making this dessert...it is quick, less work and less messy.
4 cups glutinous rice
4 cups water
1/2 can coconut cream
2 cups white sugar
1 1/2 cans coconut cream
2 cups light brown sugar
2) When cooked, stir in the sugar and coconut cream. Mix well.
3) Spread the mixture into a greased 9x13" baking pan.
(Sorry, this is a bad picture as the sauce looks more orange in color than dark brown. I guess I have to blame the lighting).
5) Bake in a pre-heated 350 degrees oven for 45 minutes.
6) Let cool before slicing.
HOW TO MAKE THE TOPPING (LATIK):
1) In a non-stick pot, combine the coconut cream and the brown sugar.
2) Boil, stirring often, until thick but of spreadable consistency.