Rice Cakes

Directions

1. Boil rice with salt in a covered pot. Stir once, reduce heat to low and simmer, covered, for 20 minutes. Turn heat off and let stand 5 minutes.

2. Preheat oven to 300°F.

3. Whisk together coconut milk, evaporated milk, and brown sugar.

4. Combine mixture with the hot, cooked rice. Mix well. Transfer to a buttered 8×8 inch pan. Bake for 35 minutes.

5. Mix topping ingredients and pour evenly over the baked bibingka.

6. Bake an additional 10 minutes until topping is brown and bubbly.

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