Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly sweet, creamy, and chewy. Topped with sweetened coconut spread, this Filipino rice cake is a delicious treat you’ll love as a snack or dessert.
Guys, I am sorry I haven’t been here as often this month and that my recipe posts have dwindled to once a week. You see, for some reason, I thought I have superpowers and can do it all.
As if maintaining Kawaling Pinoy and my other blog, Onion Rings and Things, was not hard enough, I decided to start a THIRD one for Instant Pot and Slow cooker recipes! As it turned, I don’t have superpowers and couldn’t do it all.
In my defense, I haven’t totally neglected the blog. I’ve been knee-deep in reshooting and updating old recipes to include in-process photos and helpful tips.
I hope you’ve already checked out our revamped biko post because today’s bibingkang malagkit also belongs to the same family of Filipino kakanin. In fact, this native delicacy is also referred to as biko or sinukmani in other regions of the country.
Both share the same ingredients, but while the other is topped with latik, this version is topped with coconut caramel topping and finished off in the oven to brown.
Either way, these sticky rice cakes are soft, chewy, and bursting with coconut flavor. They’re delicious as a midday snack or after-meal dessert and guaranteed to be crowd favorites!
Sticky rice
- Steam the glutinous rice until partially cooked as it will finish off in the sweetened cream mixture.
- For an extra boost of aroma and flavor, add a knotted strip of pandan leaves when cooking the rice. You can also line the baking dish with wilted banana leaves.
- Do not skip the salt as it helps balance the sweetness and richness of the rice cake.
- Please do not leave the rice mixture unattended for long periods as it can burn in the bottom pretty quickly. Use a wide non-stick pan to make stirring easier.
- The sweet rice mixture is ready when it begins to pull away from the sides of the pan.
- Since we are not making latik here, use melted butter to grease the baking pan. If you have coconut oil on hand, so much the better!
Caramel topping
- The caramel sauce is pretty easy to make but does take time to thicken. Make it in another pan the same time as the rice mixture so they’ll finish congruently. Or you can prepare it a day before and store in the refrigerator in a covered container.
- I used coconut milk in this recipe so you’ll need a fewer number of ingredients but swapping coconut cream (kakang gata or first extraction) will speed up the process as it’s more concentrated and has less water content to reduce.
- Use a non-stick pan so you don’t have to stir the mixture as often and use a wide shallow pan instead of a deep saucepot so the excess liquid will evaporate quicker.
- The coconut caramel is ready when it’s thick enough to coat the back of the spoon.
Step 3: Top the rice cake with Coconut Caramel Sauce
- Spoon the caramel topping on the rice cake and spread evenly to cover the cake completely.
- Tap the baking pan on the kitchen counter a few times to smooth out the thick sauce and to remove bubbles if any.
- The pan I use is 5 x 8-inch in size; if using a wider pan or you prefer a thicker caramel, you might need to double the amount.
How to serve
- Serve as a midday snack or dessert. It can be enjoyed warm, at room temperature, or chilled.
- To store leftovers, wrap the baking pan tightly with plastic film and refrigerate for up to 3 days. Note that the rice tends to harden when refrigerated.
- Reheat in the microwave for a few seconds until warmed through.
Give this bibingkang malagkit a try and let me know what you think. I’ll be back in a few days with my almost-famous cassava cake updated with new photos. Enjoy!
Bibingkang Malagkit
Ingredients
- 1 tablespoon coconut oil or melted butter
- 2 cups glutinous rice, washed and drained well
- 1 1/2 cups water
- 1 pandan leaf, optional
- 5 cups coconut milk
- 1 3/4 cups brown sugar
- 1/4 teaspoon salt
Instructions
- Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
- Wash glutinous rice a few times or until water runs almost clear. Drain well.
- In a thick bottom pot, combine rice and water. If using, tie a pandan leaf into a knot and add to the rice.
- If using, tie a pandan leaf into a knot and add to coconut milk-sugar mixture.
- Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains. Discard pandan leaf.
- Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
- Add water in 1/4 cup increments and continue to cook, stirring regularly, for about 25 to 30 minutes or until rice is fully cooked and the mixture is very thick and sticky.
- Meanwhile, In a non-stick pan over medium heat, combine the remaining 1 cup coconut milk and 3/4 cup brown sugar. Cook, stirring occasionally, until very thick yet spreadable.
- Transfer the sticky rice into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Spoon coconut caramel topping over rice and spread across the surface to completely cover.
- 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 15 to 20 minutes or until topping is golden.
- Remove from oven and allow to cool before slicing.
Video
Nutrition
hi! sa oven ba fan forced sya?
Pasensya na, hindi ko alam what fan-forced is.
Suggestion: Serve this with a few slices of queso de bola or aged cheddar cheese on the side. The saltiness of the cheese blends well with the sweetness of the bibingka.
What a great tip! Thanks for sharing 🙂
Love this recipe, thanks for sharing ❤️Is there any cookbook available?
Thank you!
Why the calorie content is so high for a small size of a bibingka?
Because of the rice, coconut milk, and sugar 🙂
Hello po! I know this question is a bit off topic…but I am looking for new sets of pots and wondering what brand you’re using? I need that kind…please kindly share.
Hi Jovs! Different ones. I have some T-Fal and some Le Creuset that my daughter gifted me for Christmas!
What are the ingredients for the caramel coconut cream sauce, that is spread on the rice mixture?
The ingredients are in the recipe card 🙂
Hello, is it ok to steam? No bake? Thank you
I haven’t tried steaming but I think it would work on the cake itself. The coconut sauce, however, I am not sure. It might get too watered down in the steam.
Wala po kaming oven, pwede po bang hayaan na lang lumamig ung caramel toppings at hindi na ibake sa oven?
Hindi ko pa na-try but it might work.
How long can you store Bibingka Malagkit. I have to make 4-5 for a charity event to raise funds for a scholarship program of children living in urban poverty in Manila. It has been such a hit that I now have orders. Every litte bit helps. Was wondering how long ahead I can make them to sell more. All goes to charity.
It should keep in the fridge for up to 3 days.
Hi can this be left out room temperature and if so for how many days? And what is the best way to heat it up? Oven? Or Microwave? Thanks
Hello!
I won’t leave this out too long as it has coconut milk and will spoil quickly especially in warm weather. I usually warm small portions in the microwave.
Lalaine, you are a Wonder Woman. Now a third blog aside from doing all those other things blogging requires. I am so encourage to do well in my blog too. Also, if you need some guest blogging post, I would love to do that for you to help you out a bit.
Came here to get some blog post inspiration and I will doing your Bibingka .
Thanks and Blessings.
Thanks Shobelyn! It’s a lot of work but so worth it seeing comments from everyone.
Kindly convert this recipe to an Instant Pot recipe as I use IP all the time for rice cooking.
Thanks.
Working on it 🙂
Hi Lalaine,
Does this recipe’s topping get watery/rumny after a few hours or does it stay soft-solid on top? This is my problem mo matter how long i cook the topping to thicken it first before baking.
TIA
Minda
Unfortunately, I noticed the same thing today. There was a pool of liquid around the cake. I had it at room temperature, though, so maybe it won’t leak if stored in the refrigerator. I haven’t tried this but I think adding a little bit of flour to coconut milk mixture will help stabilize it. Will make it this week and will update this post 🙂
Hi Ma’am. Natry niyo na po ba siya ulit para po hindi maging watery or runny whennat room temp ang caramel sauce?
Hi Lalaine!
I don’t have pandan leaves but may I use an extract instead and how many drops? Thanks…
Hi Tina
Just omit it, it’s only optional. The pandan extract will make the rice cake green 🙁
Hi ood day☺ i just wanT to ask
what if i dont have an oven, Is there any substitute for this?
I have never tried any other cooking method than in the oven. You might try steaming the cake and just serve with the sauce?
Hi Lalaine,
I’m happy to note that you are making a blog for IP and slow cooker recipes! What’s the name of that blog?
Hello Sandee,
Yes, I am 🙂 I use my IP all the time so I thought might as well start a blog devoted to it. 🙂 I only have 6 recipes so far and it’s not fully launched but you can check it out if you like The Recipe Pot 🙂
Hi, Lalaine!
Is the pandan leaves necessary?
Thanks
Pandan leaves are added for aroma but you can omit them if you like 🙂
Hi, Lalaine! It’s me again.
I’m wondering what’s the best way to store this after cooking? How long does it last at room temp? Can I put leftover in the fridge? If so, how do I reheat it? Microwave or it can be reheated in the oven?
Thanks so much!
Hi Jec,
I don’t recommend keeping this at room temperature for more than a few hours as the coconut milk spoils pretty quickly especially in hot weather. You can store it in the fridge for up to 3 days. I usually reheat in the microwave for a minute or two but it’s fine to do in the oven as well. Just set at low heat and tent the cake with foil to keep from drying out.
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..
🙂