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+ servings
eating sticky rice with coconut cream topping with a fork
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3.79 from 70 votes

Bibingkang Malagkit

Bibingkang Malagkit is the ultimate sweet treat! Soft, chewy, and topped with sweetened coconut spread, it's sure to be a crowd-pleaser. And it's gluten-free, too!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Filipino
Servings: 12 Servings
Calories: 519kcal


  • 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.
  • 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.
  • In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
  • 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. 
  • 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.



  • Add a knot of pandan leaves when cooking the rice for aroma and flavor.
  • To speed up making the sweetened coconut topping, swap the coconut milk with coconut cream if you have it on hand. to make the topping. This first extraction or kakang gata is more concentrated and has less water content to reduce. 
  • Brush the inner bottom and sides of the baking pan with melted butter to keep the rice from sticking. You can also coconut oil or line the pan with wilted banana leaves.


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