This post may contain affiliate links. Please read our disclosure policy.
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.
How to cook Bibingkang Malagkit
These recipe has two main process: preparing the sweet sticky rice and making the coconut cream topping.
Start by cooking the rice with coconut milk in a stove top. use a large cooking pot so that you can easily move around later on when its time to stir. Once the rice starts to absorb the liquid, add salt and sugar and continue to cook until the rice is done and the mixture is well blended. It will be nice if you try to taste the rice too determine the taste and consistency.
When the rice is cooked, lay a banana leaf on a baking pan. Transfer the cooked rice on the same baking pan and spread using a wet spoon so that it is properly distributed within the pan. During this time, you can start to preheat your oven or you can also wait until the topping is done.
Meanwhile, make the topping in a saucepan by combining the coconut cream and brown sugar (whatever is left). Once the mixture starts to boil, continue to mix until it reduces to half. Note that there is a difference between coconut milk and coconut cream. In terms of texture, coconut cream is thicker; it is also more flavorful.
Pour the coconut cream topping over the cooked sweet rice on the baking tray and then bake it. Once you are done baking, give it at least 30 minutes to cool down before serving.
Try this Bibingkang Malagkit Recipe and let me know what you think.
Watch the Video on How to Cook Bibingkang Malagkit
- 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. Continuously 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 9 by 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