Bibingkang Malagkit Recipe

Bibingka malagkit is one of the many types of Filipino kakanin (rice cakes) often enjoyed as dessert or snack. This native delicacy is made of glutinous rice cooked in coconut milk until thick and chewy. A sweet mixture of coconut milk and brown sugar is slathered over the cooked rice and is then finished in the oven until the top caramelizes. Enjoy!

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Bibingkang Malagkit

Prep Time: 10 minutes

Cook Time: 2 hours

Yield: 8 Servings

Ingredients

• 2 cups glutinous rice, washed and drained
• 4 cups coconut milk
• 1 cup light brown sugar
• 1/4 teaspoon salt
• 2 pandan leaves
• 1 tablespoon coconut oil or butter
• banana leaves
For the Topping
• 2 cups coconut cream
• 1-1/2 cups dark brown sugar

Instructions

1. Tie each pandan leaf into a knot. Line a baking dish with banana leaves and brush leaves with melted butter or coconut oil. Set aside.
2. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves. Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
3. Add rice and cook, stirring occasionally, for about 15 to 20 minutes or until rice grains are cooked and liquid is mostly absorbed.
4. Add sugar and salt and stir until combined. Continue to cook, stirring regularly, for about 25 to 30 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and flatten evenly. Spoon coconut topping over rice and spread across the surface.
5. Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 10 to 20 minutes or until topping is golden. Remove from oven and allow to cool before slicing.
For the Topping
6. In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring occasionally, until very thick yet spreadable.