Bibingkang Malagkit can be categorized as a dessert and snack at the same time. Sometimes, it is also eaten for breakfast along with brewed coffee (or kapeng barako). The process of making this tasty rice cake is somewhat complex and tiring, but with this guide, you will be able to easily do the necessary steps.Aside from the usual stove top cooking, we also need to bake this rice cake. You will need a conventional oven to do this. Banana leaves are also nice to have. Our readers in the Philippines won’t have a hard time getting one, but if you live abroad, you may get a pack in most Asian stores. The leaves are sold frozen though; you need to thaw it before using.
Try this Bibingkang Malagkit Recipe and let me know what you think.
Bibingkang Malagkit Recipe
- 2 cups glutinous rice (sweet rice or malagkit), washed
- 2 1/4 cups brown sugar
- 4 cups coconut milk
- 2 cups coconut cream
- 1/2 tsp salt
- banana leaves
- Combine glutinous rice and 4 cups of coconut milk in a cooking pot. Heat and let boil, then reduce heat and cook while stirring until the texture thickens. This process can range from 18 to 20 minutes, or even more.
- Add 1 1/4 cups of sugar and salt. Continuosly stir and cook for 10 more minutes or until the rice is completely done. The texture should be very sticky.
- Meanwhile, arrange banana leaves in a 9x 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.
- Make the topping by heating a sauce pan and combining 2 cups of coconut cream and remaining 1 cup of brown sugar.Let boil and simmer while stirring once in a while until the texture thickens.
- Preheat oven to 400 degrees Fahrenheit.
- Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm.
- Remove from the oven and let cool.
- Serve. Share and enjoy
Number of servings (yield): 6