Remember the day I had a major culinary epiphany and discovered how to make coconut jam? This was the bibingkang malagkit. I prepared it late Friday afternoon and the plan in my head was, I was going to take a quick photo in the morning and then enjoy servings of it throughout the long Memorial weekend ahead. Well, it was so darn good, I kept sneaking in a bite here and there from the moment it cooled up to two in the morning that when the sun finally rolled in, I had only but this teensy-weensy slice you see before you left for the picture-taking. Sigh.
Bibingka malagkit is one of the many types of Filipino kakanin (rice cakes) often enjoyed as dessert or snack. This native delicacy is made of glutinous rice cooked in coconut milk until thick and chewy. A sweet mixture of coconut milk and brown sugar is slathered over the cooked rice and is then finished in the oven until the top caramelizes. Enjoy!
- 1 tablespoon coconut oil or butter
- 2 pandan leaves
- 4 cups coconut milk
- 2 cups glutinous rice, washed and drained
- 1 cup light brown sugar
- ¼ teaspoon salt
- 2 cups coconut cream
- 1-1/2 cups dark brown sugar
- banana leaves
- Line a baking dish with banana leaves and brush leaves with melted butter or coconut oil. Set aside.
- Tie each pandan leaf into a knot. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves. Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
- Add rice and cook, stirring occasionally, for about 15 to 20 minutes or until rice grains are cooked and liquid is mostly absorbed.
- Add sugar and salt and stir until combined. Continue to cook, stirring regularly, for about 25 to 30 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and flatten evenly. Spoon coconut topping over rice and spread across the surface.
- Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 10 to 20 minutes or until topping is golden. Remove from oven and allow to cool before slicing.
- In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring occasionally, until very thick yet spreadable.
Hi, Lalaine!
Is the pandan leaves necessary?
Thanks
Pandan leaves are added for aroma but you can omit them if you like 🙂
If this comment appears twice, I apologize!
What size pan works best for this?
Also, can this be made a day in advance and baked later???\
THANKS SO MUCH! 🙂
Hello Annie,
I apologize for the late response. I usually use 9 x 13 baking pan, it really depends on how thick you want the rice cake to be. Yes, you can bake it later. Just make to keep in the fridge as it will spoil fast because of the coconut milk.
You are so kind!!! Thanks so much. 🙂
You’re welcome 🙂
Hi Lalaine!
What size and type baking dish do you use?
Can it be made a day or two ahead of time?
Thanks so much!
Hi Lalaine!
What size of baking dish do you use with this recipe.
Will be trying this today. Will be trying the 9×9 since it’s only 2 cups of sweet rice.
Thank you.
May
What is the difference between Bibingkang Malagkit and Biko? It looks like the two have similar ingredients and almost the same procedure. Please clarify the difference. Thanks!
Hello Mae
Bibingka malagkit is baked again with coconut cream topping while the biko has a latik topping. 🙂
Oh! i love this food!..thanks for sharing….
I am familiar with product from your recipe on Bibikang Malagkit. I remember this as a child and would love whenever mother would make it. As an adult, I noticed others calling it “Biko.” I remember that as a different dessert. Can you tell me why people say this? I notice some recipes even say this as well.
thank you and good luck and God bless..
🙂