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!
- 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!
- 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!
- 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
- 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.