Buchi ng Malabon / Baked Glutinous Rice with Mung Beans
Ingredients
Scale
- 500g glutinous rice flour/ ground glutinous rice
- 500g green mung beans
- 5 cups water
- ½ cup white sugar + 5 tbsp white sugar
- melted butter to grease the baking pan
- 1 can condensed milk
- 1½ cups thick coconut milk
- 5 cups thin coconut milk {Or you can used canned coconut milk if fresh is not available}
Instructions
- In a small pot, combine mung beans, 5 tbsp sugar and water.
- Boil until mung beans are cooked and water has evaporated.Set aside.
- In a wok, combine glutinous rice flour/ ground glutinous rice, thin coconut milk, half of the thick coconut milk, and sugar.
- Heat until it boils and simmer in low heat until it thickens.
- You have to continuously stir it and to prevent it from sticking to the wok and burning.
- Once thick, you can turn off heat.
- Grease baking pan with melted butter.
- Spread a thin layer of the glutinous rice-coconut milk mixture in the bottom of the baking pan.
- In a small bowl combine half of the thick coconut milk and condensed milk. Mix Well.
- Spread a thin layer on top of the glutinous rice-coconut milk mixture.
- Form mung beans balls and place it on top of the glutinous rice-coconut milk mixture.
- Spread a thicker layer of glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
- Again, put some coconut-milk-condensed-milk mixture on top.
- Bake in the oven at 260° for 20 minutes or until golden brown and a little chewy.
- Serve warm.