Bibingkang Malagkit Recipe

Ingredients

• 400 g (2 cups)glutinous rice (sweet rice or malagkit), washed
• 450 g (2¼ cups)brown sugar
• 960 ml (4 cups)coconut milk
• 480 ml (2 cups)coconut cream
• ½ tspsalt
• as neededbanana leaves

Instructions

1. 1

   Cook the rice

   Combine the washed glutinous rice and 960 ml coconut milk in a pot. Bring to the boil, then lower the heat and cook, stirring, until thickened; this can take 18–20 minutes or longer.

2. 2

   Add sugar

   Stir in 250 g of the brown sugar and the salt. Keep stirring and cook for another 10 minutes, or until the rice is fully cooked and very sticky.

3. 3

   Prepare the pan

   Line a 23 × 33 cm baking pan with banana leaves. Transfer the sticky rice mixture to the pan and set it aside.

4. 4

   Cook the topping

   Heat a saucepan and combine the coconut cream with the remaining 200 g brown sugar. Bring to the boil, then simmer, stirring occasionally, until thickened.

5. 5

   Heat the oven

   Preheat the oven to 200°C (400°F).

6. 6

   Bake the topping

   Spread the topping evenly over the sticky rice. Bake for 12–18 minutes, or until the topping is slightly firm.

7. 7

   Cool the cake

   Remove the pan from the oven and leave the cake to cool.

8. 8

   Serve

   Serve the cooled bibingkang malagkit.

What is bibingkang malagkit?

Bibingkang malagkit is a Filipino baked sticky rice cake, often made with coconut milk and finished with a sweet coconut topping. Its name combines bibingka, a family of Filipino rice cakes, with malagkit, meaning sticky.

This version cooks the rice on the hob before baking it under a brown sugar and coconut cream topping. That two-stage method gives the rice time to become tender and sticky while the topping sets in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 8g protein, 128g carbs, 59g fat.

Most of the carbohydrates come from the glutinous rice and brown sugar, while the coconut milk and cream contribute most of the fat. The rice and coconut provide some protein, but this dessert is not a major protein source. Balance a portion with unsweetened tea or fruit, or serve it after a meal that includes a protein-rich main.

The rice and coconut base

Glutinous rice: this short-grain rice becomes cohesive and chewy when cooked; it is not the same as ordinary rice cooked until fluffy. Wash it as directed, then stir regularly as it thickens in the coconut milk.

Coconut milk: it cooks the rice and brings flavour through the whole cake. The mixture may take longer than 20 minutes to thicken, so use the texture rather than the clock as your guide.

Getting the sticky rice right

Stirring: scrape the bottom and sides of the pot as the mixture thickens so the rice cooks evenly and is less likely to catch. Reduce the heat if it begins sticking before the grains are tender.

Doneness: the rice should be fully cooked and very sticky before you transfer it to the pan. If it still tastes firm, continue cooking and stirring rather than relying on the oven to finish it.

Making the topping

Coconut cream: this makes a richer, thicker topping than coconut milk. Simmer it with the reserved brown sugar, stirring from time to time, until the mixture has thickened.

Even coverage: spread the topping over the rice in a level layer so it bakes at a similar rate across the pan. It should be a little firm when it comes out of the oven.

Banana leaves and baking

Lining: arrange the banana leaves in the pan before adding the cooked rice. Make sure they cover the base; use enough leaves for the pan size.

Baking: the oven stage is short, at 200°C for 12–18 minutes. Check the topping towards the end of that range and remove the pan once it has set slightly.

How to serve it

Cooling: let the cake cool after baking so the topping can settle and the sticky rice is easier to portion. Cut it into squares or rectangles for sharing.

Pairing: its coconut and brown sugar flavours are rich and sweet, so serve modest pieces alongside unsweetened tea or coffee. Fresh fruit can also provide a fresh contrast.

Recipe notes & tips

• Stir the rice mixture frequently as it thickens to help prevent it catching on the pot.
• Keep cooking the rice until tender and very sticky, even if it takes longer than 20 minutes.
• Measure out the sugar for the rice first so the remainder is ready for the topping.
• Simmer the coconut cream topping until thickened before spreading it over the rice.
• Let the baked cake cool before cutting so the pieces hold together more neatly.

Variations

• Toasted coconut: scatter toasted coconut over the topping after baking for extra texture.
• Pandan flavour: add a little pandan extract to the rice mixture for a fragrant variation.
• Less sweet: use less brown sugar in the topping, bearing in mind that it may set differently.
• Individual portions: divide the mixture between smaller banana-leaf-lined oven-safe dishes and check them early.
• No banana leaves: line the pan with baking paper if banana leaves are unavailable.

Common mistakes to avoid

• Stopping too early: rice that is still firm will not become tender during the short bake; cook it fully on the hob first.
• Leaving the pot unstirred: the thick mixture can catch on the base; stir regularly and lower the heat if needed.
• Using coconut milk for the topping: coconut cream gives the topping its thicker consistency; use the listed cream.
• Spreading unevenly: a lumpy topping can bake inconsistently; smooth it into an even layer over the rice.
• Cutting while hot: the cake may be difficult to portion neatly; let it cool before serving.

How to store

Store covered in the refrigerator for up to 3–4 days. Reheat individual portions gently in the microwave or in a low oven until warmed through.

Frequently asked questions