Some desserts are pretty and sweet. They shout with their pastel beauty, proclaiming their sweetness for all the world to see. Other desserts are quiet about things, content to blend into the background and softly coo to those looking for a more subtle experience. It took me years to grow out of that sickly-sweet-loving dessert group, and there are most certainly days when nothing but a super-sweet piece of funfetti cake with a mile of frosting will do. For the rest of the time, when I need something with just a hint or dusting of sugar, I turn to a dish like babinka.
There are a bazillion variations on this Filipino dessert, and a gazillion different names, but it’s basically a sweet sticky rice that is sweetened with condensed milk and some form of sugar, then baked to meld the flavors and solidify into a gelatinous mass that manages to stay intact and chewy.
My Mom brought a bag of babinka ingredients and a recipe card when last she visited us (it feels so long ago) and I finally got around to making my first batch. She likes to enjoy a square of this for breakfast in the winter, which is indeed a good idea. I like mine as an after-lunch dessert, or a snack at any other time of the day really.
Here’s the recipe if you want something simple and plain, but sweet enough to qualify as a dessert.
Ingredients:
2 cups sweet sticky rice
4 cups water
1 can sweetened condensed milk
1 can coconut milk (solid portion only)
Brown or light brown sugar (3/4 cup packed, or to taste)
Method:
Cook the rice in the water until done (I used a rice cooker). It seemed to be a little more watery than usual, but I just added the milk and solid coconut right into the rice and stirred and it started to come together. Pour this into an 8†x 8†baking dish and sprinkle with the brown sugar, as much or as little as you like. Bake at 325 degrees for about 20 to 25 minutes. Allow to cool for at least half an hour (it will come together if allowed to sit a while). Cut and serve in squares as desired.
