Buchi ng Malabon / Baked Glutinous Rice with Mung Beans
 
Ingredients
  • 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}
Directions
  1. In a small pot, combine mung beans, 5 tbsp sugar and water.
  2. Boil until mung beans are cooked and water has evaporated.Set aside.
  3. In a wok, combine glutinous rice flour/ ground glutinous rice, thin coconut milk, half of the thick coconut milk, and sugar.
  4. Heat until it boils and simmer in low heat until it thickens.
  5. You have to continuously stir it and to prevent it from sticking to the wok and burning.
  6. Once thick, you can turn off heat.
  7. Grease baking pan with melted butter.
  8. Spread a thin layer of the glutinous rice-coconut milk mixture in the bottom of the baking pan.
  9. In a small bowl combine half of the thick coconut milk and condensed milk. Mix Well.
  10. Spread a thin layer on top of the glutinous rice-coconut milk mixture.
  11. Form mung beans balls and place it on top of the glutinous rice-coconut milk mixture.
  12. Spread a thicker layer of glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
  13. Again, put some coconut-milk-condensed-milk mixture on top.
  14. Bake in the oven at 260° for 20 minutes or until golden brown and a little chewy.
  15. Serve warm.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2010/09/buchi-ng-malabon-baked-glutinous-rice-with-mung-beans/