Bibingkang Malagkit Recipe

02/23/2012 By

Are you a fan of rice cakes? If you liked biko and suman, then you will love this sticky rice cake recipe called Bibingkang Malagkit. This might sound like the delicious bibingka sold during simbang gabi, but it is totally different. This is more of a modified biko, in my opinion.

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

Bibingkang Malagkit Recipe

Ingredients

  • 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

Cooking Procedure

  1. 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.
  2. 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.
  3. Meanwhile, arrange banana leaves in a 9x 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.
  4. 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.
  5. Preheat oven to 400 degrees Fahrenheit.
  6. Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm.
  7. Remove from the oven and let cool.
  8. Serve. Share and enjoy

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Filed Under: Recipes, Snack Recipes Tagged With: , , ,
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Comments

  1. Rhodora De Leon says:
    02/25/2012 at 6:56 pm

    The best Cookbook….the only one i use.

  2. Jo says:
    02/26/2012 at 9:48 am

    I love Panlasang Pinoy. This site has always been a big help for me in cooking our favorite filipino food.

  3. khai says:
    02/26/2012 at 4:27 pm

    i wanna try this one i so love this kakanin pero ala pong dahon ng saging dito can anyone suggest other option aside sa dahon ng saging? :) this site really amaze me i love to cook pero puro patsam lang now i can name what i cook thanks to panlasang pinoy you’re a great help to filipino abroad!! specially to young starters :) ) Godbless

  4. luzviminda says:
    02/29/2012 at 3:47 am

    pano po ako gagawa ng bibingka ala po dahon ng saging dto,meron po bang iba na pwedeng gamitin maliban sa dahon ng saging?thanks

    • Ernie B. says:
      03/03/2012 at 11:32 am

      Use wax paper o kaya aluminum foil but wipe first with cooking oil para di dumikit ang bibingka mo.
      Have a nice day.

  5. christophe says:
    03/21/2012 at 3:22 am

    use plastic.. meron yung microwave and oven safe..

  6. ZENY FLORES says:
    03/30/2012 at 10:23 am

    HELLO VANJO,
    SUSUBUKAN KONG LUTUIN ITONG BIBINGKANG MALAGKIT, KAHIT NA HINDI PALA ISAING ANG MALAGKIT KAYA E TRY KO MAMAYA BIBILI PA AKO NG COCONUT MILK. I’M SURE MASARAP ITO KASI MARAMING COCONUT MILK. ANG GALING MO TALAGA, MARAMI AKONG NALAMAN SA IYO MULA NG MATUTUNAN KO ANG WEBSITE MO ALAM MO BA NA D LUMILIPAS ANG ARAW NA HINDI AKO NAGPUPUNTA SA WEBSITE MO, GOD BLESS AND KEEP UP THE GOOD WORK!