Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar is 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.
Have you tried my biko recipe yet? I hope you check it out because today's bibingkang malagkit belongs to the same family of kakanin.
This native delicacy is also referred to as biko or sinukmani in other regions of the country. They 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!
Ingredient notes
- Glutinous rice or malagkit- you'll find this cultivar labeled sticky rice or sweet rice in the stores.
- Water- for cooking the rice
- Sugar- we use white sugar for the sticky rice base and dark brown sugar for the top coconut layer for contrast in color.
- Salt- balances the sweetness
- Coconut milk- I used coconut milk for the sweetened topping for fewer ingredients, but feel free to swap coconut cream (kakang gata or first extraction) if you have it on hand. This will speed up the process as it's more concentrated and has less water content to reduce.
Cooking the sticky rice
- Steam the glutinous rice until it is partially cooked, as it will finish in the sweetened cream mixture.
- Add a knotted strip of pandan leaves when cooking the rice to boost aroma and flavor.
- Do not skip the salt, as it helps balance the sweetness and richness of the rice cake.
- Use a wide non-stick pan to make stirring easier. Please do not leave the rice mixture unattended for long periods as it can burn in the bottom quickly.
- The sweet rice mixture is ready when it begins to pull away from the sides of the pan.
Making the coconut topping
- The caramel sauce is pretty easy to make but does take time to thicken. Make it in another pan simultaneously with the rice mixture so they'll finish congruently. Or you can prepare it a day before and store it in the refrigerator in a covered container.
- Use a wide shallow pan instead of a deep saucepot for the excess liquid to evaporate more quickly. Choose a non-stick material to make stirring easier.
- The coconut caramel is ready when it's thick enough to coat the back of the spoon.
Assembly
- 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! You can also line the baking dish with wilted banana leaves for added aroma.
- Spoon the caramel topping on the rice cake and spread it evenly to cover the cake completely.
- Tap the baking pan on the kitchen counter a few times to smooth out the thick sauce and remove any bubbles.
Quick tip
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.
Frequently Asked Questions
What is the difference between bibingkang malagkit and biko?
Both these Filipino kakanin are made with glutinous rice cooked in coconut milk and sugar. However, bibingkang malagkit is traditionally topped and baked with a sweetened coconut caramel while biko is garnished with latik or golden coconut curds.
Is malagkit rice same as glutinous rice?
Yes. Malagkit is the Filipino term for glutinous rice. It's also called sticky or sweet rice.
How to serve and store
- Serve as a midday snack or dessert. It can be enjoyed warm, at room temperature, or chilled.
- 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 return in a few days with my almost-famous cassava cake updated with new photos. Enjoy!
More dessert recipes
Ingredients
- 1 tablespoon coconut oil or melted butter
- 2 cups glutinous rice, washed and drained well
- 1 ยฝ cups water
- 1 pandan leaf, optional
- 5 cups coconut milk
- ยพ cup white sugar
- ยผ teaspoon salt
- 1 cup brown sugar
Equipment
- 8x5 rectangular pan
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.
- Add rice, gently stirring toย 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.ย
- 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.ย
- 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 Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Rebecca Watters says
Hi Lalaine, I made this for Thanksgiving and it was delicious! I did have a hard time following the directions because the ingredients and the procedure in the written recipe did not match those in the video. I ended up choosing to be guided by the video!
I am now receiving requests for the recipe but I have not shared the link because of the discrepancy. Would you be able to revise the written recipe? Thank you very much!
I love your recipe blog and have recommended it to many! Thank you for helping us cook good Filipino food here in the US! My husband and friends thank you!
Aurora Moore says
If you substitute coconut cream instead of coconut milk, do you use the same amount?
Gina castro says
Hello po ask ko lng po pwde po bang steam lng ang bibingkang malagkit?
chai says
hi! sa oven ba fan forced sya?
Lalaine Manalo says
Pasensya na, hindi ko alam what fan-forced is.
Giselle Mendoza says
Hi!
First time making this and it wasnโt a success. I doubled the recipe for the caramel using coconut cream. Once I got to the baking part, it was a mess from there. The coconut cream in the caramel broke down and it became very oily. I had to scoop out quite a bit of it. What do you think went wrong? It looked nothing like your photos but it tasted great! I definitely want to try making this again! Salamat!
Beth Ryer says
May i know whats the measurement of Rice needed to 4 Cups of Milk??
Tony E says
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.
Lalaine Manalo says
What a great tip! Thanks for sharing ๐
Arlene Nilsson says
Hello
Tanong lang po sa bibingka malagkit sa recipe nakalagay 1 1/2 cup water tapos sa instruction nakalagay 14 cup water?
Raquel says
Love this recipe, thanks for sharing โค๏ธIs there any cookbook available?
Lalaine Manalo says
Thank you!
Jepoy says
Why the calorie content is so high for a small size of a bibingka?
Lalaine Manalo says
Because of the rice, coconut milk, and sugar ๐
Maria says
Can I prepare this the night before then bake it the following day?
Jovs says
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.
Lalaine Manalo says
Hi Jovs! Different ones. I have some T-Fal and some Le Creuset that my daughter gifted me for Christmas!
Dal picioni says
What are the ingredients for the caramel coconut cream sauce, that is spread on the rice mixture?
Lalaine Manalo says
The ingredients are in the recipe card ๐
J says
Hello, is it ok to steam? No bake? Thank you
Lalaine Manalo says
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.
Aya says
Wala po kaming oven, pwede po bang hayaan na lang lumamig ung caramel toppings at hindi na ibake sa oven?
Lalaine Manalo says
Hindi ko pa na-try but it might work.
Mielle Esteban says
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.
Lalaine Manalo says
It should keep in the fridge for up to 3 days.
Sheila Dela Rosa says
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
Lalaine Manalo says
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.