I served this banana coconut sticky rice dessert at my end-of-semester dinner party last night. It is inspired by a Filipino dessert called bibingkang malagkit, that I discovered on a recent trip to Las Vegas. Both “banana coconut sticky rice dessert” and “bibingkang malagkit” are a real mouthful, so does anybody have a better name?
- 2 rice cooker cups of white sticky rice (AKA sweet or glutinous rice)
- 1 can of coconut milk (14 ounces, don’t shake before opening)
- 1/2 teaspoon of salt
- 1/2 cup of palm sugar or brown cane sugar (I use a combination of both. Buy palm sugar at Bangkok Center Grocery in Chinatown or at Kalustyan’s in Curry Hill.)
- 1/2 teaspoon of vanilla extract
- 2 bananas, peeled and cut into 1/4 inch diagonal slices
- 1 handful of dried shredded coconut (unsweetened)
Open the can of coconut milk and spoon off the thick coconut cream on top to separate it from the lighter coconut milk below. Cook the rice, salt and light coconut milk in a rice cooker according the rice cooker instructions. You may need to add some water to make the proportions correct.
While the rice cooks, preheat an oven to 450 degrees Fahrenheit and make the coconut caramel: put the reserved coconut cream in a small saucepan with the sugar and vanilla. Cook over medium heat and stir until the sugar melts and the mixture gets bubbly. Turn off the heat and mix the dried shredded coconut into the coconut caramel mixture.
When the rice is done cooking, spread it out into an 8 inch x 8 inch oven-proof casserole. Layer the banana slices on top of the rice and then cover with the coconut caramel. Bake on the top rack of the oven until bubbly and slightly browned. Let cool and serve at room temperature.