Bibingkang Malagkit Recipe

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

  
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Comments

  1. The best cookbook ever…love the taste and feels like i’m home but the only thing that i’m looking for is the spanish bread recipe?Anyway all recipe’s are good 5 stars recommended.Thanks panlasang pinoy

  2. christophe says:

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

  3. Ernie B. says:

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

  4. 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

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

  6. Rhodora De Leon says:

    The best Cookbook….the only one i use.