Traditional Filipino Bibingkang Malagkit Recipe

Ingredients

2 cups of glutinous rice
2 cups of water
2 cups of brown sugar
2 cans of coconut milk (approximately 800 ml)
1/2 cup of coconut cream
1/2 cup of latik syrup (coconut curds)

Steps and instructions

Rinse the glutinous rice under cold water until the water runs clear. This will help remove excess starch.
In a large pot, combine the rinsed rice and water. Bring it to a boil over high heat.
Once the water is boiling, reduce the heat to low, cover the pot and let it simmer for about 15 to 20 minutes or until the rice is cooked and the water is absorbed.
Meanwhile, in another pot, combine 1 1/2 cans of the coconut milk and 1 cup of brown sugar. Stir until the sugar is dissolved and bring it to a boil over medium heat.
Once the coconut milk mixture is boiling, add the cooked rice. Mix well to ensure that the rice is coated with the coconut milk mixture. Continue to cook over medium heat for about 15 to 20 minutes or until the rice mixture is thick.
While the rice is cooking, prepare the topping. In a saucepan, combine the remaining coconut milk, the coconut cream, and the remaining brown sugar. Bring it to a boil over medium heat and cook until it thickens to a syrup-like consistency.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Transfer the rice mixture to a greased baking dish. Flatten the top with a spatula or the back of a spoon. Pour the topping over the rice and spread it evenly.
Bake in the preheated oven for about 20 to 25 minutes or until the topping is golden and bubbly.
Remove from the oven and let it cool completely before slicing. Serve drizzled with the latik syrup.

Tools for making

Large pot - for cooking the glutinous rice
Saucepan - for preparing the coconut milk mixture and the topping
Baking dish - for baking the bibingkang malagkit in the oven
Spatula or spoon - for flattening the rice mixture in the baking dish
Oven - for baking the bibingkang malagkit

Recipe variations

Add a layer of salted egg slices on top of the rice mixture before baking for a savory twist.
Replace the brown sugar with muscovado sugar for a deeper and richer flavor.
Add a teaspoon of vanilla extract to the coconut milk mixture for a hint of vanilla flavor.
Mix in cooked and shredded coconut meat (macapuno) into the rice mixture for added texture.
Top the bibingka with grated cheese before baking for a cheesy variation.
Replace the glutinous rice with regular rice for a non-sticky version.
Use coconut oil instead of coconut cream for a lighter topping.
Add a sprinkle of cinnamon on top of the rice mixture for a warm and aromatic flavor.
Make it vegan-friendly by using a plant-based milk alternative and sweetener.

Recipe overview

Bibingkang Malagkit is a traditional Filipino dessert made of glutinous rice, coconut milk, and brown sugar. This rich and sticky sweet treat is a much-loved delicacy that's often served during holidays and special occasions. The process of making Bibingkang Malagkit involves cooking the glutinous rice, simmering it in a sweet mixture of coconut milk and brown sugar, and then baking it in the oven with a creamy coconut topping until it becomes golden and bubbly. The result is a beautifully layered dessert with a soft, chewy base and a caramelized top. Finished with a drizzle of latik syrup—made from coconut curds—this dessert offers a delightful combination of flavors and textures that will surely satisfy your sweet tooth. Enjoy the fun and rewarding process of making Bibingkang Malagkit with this easy-to-follow recipe.

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for Bibingkang Malagkit as it provides the sticky and chewy texture that is characteristic of this dessert.
Can I substitute white sugar for brown sugar? While brown sugar adds a rich caramel flavor to the recipe, you can substitute it with an equal amount of white sugar if you prefer a lighter taste.
How do I make latik syrup? To make latik syrup, simmer coconut curds (latik) in a saucepan over low heat until it renders oil and turns into golden-brown syrup consistency. You can find pre-made latik syrup in some stores or make it from scratch using coconut milk and simmering until it thickens.
Can I use coconut cream instead of coconut milk? Coconut cream can be used as a substitute for coconut milk. However, adjust the amount used and dilute it with water to achieve a similar consistency to coconut milk.
Can I cook this recipe on the stovetop instead of baking it? Yes, you can cook Bibingkang Malagkit on the stovetop. After adding the topping, cover the pot and cook over low heat until the topping is golden and bubbly.
How should I store leftovers? Store any leftover Bibingkang Malagkit in an airtight container in the refrigerator. It can be reheated in the microwave or oven before serving.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the rice and coconut milk mixture.
Pot - Used to cook the glutinous rice and the coconut milk mixture.
Spatula or spoon - To mix and spread the rice mixture in the baking dish.
Baking dish - A rectangular or square dish to bake the bibingka.
Saucepan - Used to cook the coconut milk and sugar for the topping.
Oven - To bake the bibingka until the topping is golden and bubbly.
Knife - To slice and serve the bibingka.
Serving plate - A plate to serve the sliced bibingka.

Origin stories

Bibingkang Malagkit is a rice cake that takes its roots from the Philippines – a country known for its rich and diverse culinary traditions. The word "bibingka" refers to a type of rice cake made from glutinous rice, and "malagkit" translates to "sticky" in English, which perfectly describes the texture of this delightful dessert. What makes Bibingkang Malagkit special is the use of latik, a syrup made from reducing coconut milk into oil and leaving behind solids that turn into a caramel-like curd. This is a classic example of the Filipinos' ingenious use of available resources, turning simple and abundant ingredients into a delicacy that is savored and celebrated in feasts and gatherings. It is a testament to the Filipino spirit of resourcefulness and resilience, turning the everyday into something extraordinary.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.