Bibingkang Malagkit

3.88 from 78 votes

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

Cook Time2

Total Time2 10

Course: Dessert

Cuisine: Filipino

Servings: Servings

Calories: 645kcal

Author: Lalaine Manalo

Equipment

8x5 rectangular pan

Ingredients

1 tablespoon coconut oil or melted butter
2 cups glutinous rice, washed and drained well
1 ½ cups water
1 pandan leaf, optional
5 cups coconut milk
¾ cup white sugar
¼ teaspoon salt
1 cup brown sugar

US Customary - Metric

Instructions

Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
Rinse glutinous rice a few times or until water runs almost clear. Drain well.
In a deep, thick-bottomed pot or rice cooker, combine rice and water. Tie a pandan leaf into a knot and add it 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 3 cups coconut milk, white sugar, and salt. Stir until sugar is dissolved and bring to a simmer. Lower heat and continue to cook until slightly reduced and thickened.
Add rice, gently stirring to distribute evenly. Cook, stirring occasionally, for about 50 to 60 minutes or until the mixture is very thick and sticky, and pulls away from the sides of the pan.
Meanwhile, In a non-stick pan over medium heat, combine the remaining 2 cups coconut milk and 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 20 to 30 minutes or until topping is caramelized and bubbly.
Remove from oven and allow to cool completely before slicing.

Notes

You can 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. 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 use coconut oil or line the pan with wilted banana leaves.
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 of topping.

Nutrition