Bibingkang Malagkit
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 snack or dessert.
Servings: 12 Servings
Calories: 519kcal
Ingredients
- 1 tablespoon coconut oil or melted butter
- 1 pandan leaf, optional
- 5 cups coconut milk
- 1 3/4 cups brown sugar
- 1/4 teaspoon salt
- 2 cups glutinous rice, washed and drained well
- 1 1/2 cups water
Instructions
- Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
- In a wide, non-stick pan over medium heat, combine 4 cups of the coconut milk, 1 cup of the brown sugar, and salt. Bring to a simmer, stirring until sugar is dissolved.
- If using, tie a pandan leaf into a knot and add to coconut milk-sugar mixture.
- Add rice and cook, stirring occasionally, for about 20 to 25 minutes or most of the liquid is absorbed. Remove pandan leaf and discard.
- 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 cooked rice into the prepared baking dish and flatten evenly.
- 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.
Nutrition
Calories: 519kcal | Carbohydrates: 73g | Protein: 4g | Fat: 25g | Saturated Fat: 22g | Cholesterol: 2mg | Sodium: 88mg | Potassium: 333mg | Sugar: 44g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 63mg | Iron: 4.6mg