📝 About This Recipe
Bibingkang Malagkit is a beloved Filipino kakanin (rice cake) that celebrates the harmony of glutinous rice, rich coconut cream, and dark brown sugar. Unlike the fluffy, cake-like bibingka made with rice flour, this version is delightfully chewy, sticky, and topped with a luscious, caramelized coconut jam and toasted 'latik' curds. It is a nostalgic centerpiece of Filipino celebrations, offering a deep, smoky sweetness and a satisfying texture that defines comfort food in the Philippines.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous Rice (Malagkit) (washed and drained)
- 1 1/2 cups Water (for initial rice par-boiling)
- 2 cups Coconut Milk (first press or canned)
- 1 cup Brown Sugar (packed)
- 1/2 teaspoon Salt (to balance the sweetness)
- 2 pieces Pandan Leaves (tied into a knot for aroma)
The Coconut Topping (Toffee Layer)
- 1 1/2 cups Coconut Cream (Kakang Gata) (thickest part of the milk)
- 1 cup Dark Brown Sugar (muscovado sugar works beautifully here)
- 1/4 teaspoon Salt
Garnish and Prep
- 2-3 large pieces Banana Leaves (wilted over an open flame to soften)
- 1 tablespoon Coconut Oil (for brushing the leaves)
👨🍳 Instructions
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1
Prepare the baking pan (usually a 9x9 inch square pan) by lining it with wilted banana leaves. Lightly brush the leaves with coconut oil to prevent sticking and set aside.
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2
In a large pot or wok, combine the washed glutinous rice and 1 1/2 cups of water. Bring to a boil, then lower the heat and simmer until the water is almost absorbed, stirring occasionally.
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3
Pour in 2 cups of coconut milk, 1 cup of brown sugar, salt, and the knotted pandan leaves into the par-boiled rice.
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4
Cook over medium-low heat, stirring constantly. This is the 'muscle' part of the recipe—you must stir until the rice is fully cooked, very sticky, and has absorbed the coconut milk (about 15-20 minutes).
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5
Once the rice mixture is thick and difficult to stir, remove the pandan leaves. Transfer the rice into the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
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6
Preheat your oven to 350°F (175°C).
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7
While the oven heats, prepare the topping. In a small saucepan, combine the coconut cream, dark brown sugar, and salt.
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8
Simmer the topping mixture over medium heat, stirring frequently, for about 10-12 minutes or until it thickens into a heavy syrup consistency.
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9
Pour the thickened coconut syrup evenly over the rice base in the baking pan, ensuring it covers every corner.
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10
Place the pan in the oven and bake for 30-40 minutes. The topping should bubble up and turn a deep, dark golden brown.
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11
For a truly authentic finish, turn on the broiler for the last 2-3 minutes to slightly char the top, creating a beautiful 'burned' caramel look.
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12
Remove from the oven and let it cool completely in the pan. The rice cake needs time to set so it can be sliced cleanly.
💡 Chef's Tips
Always wilt your banana leaves over a stove flame for a few seconds; this makes them pliable and releases an incredible aroma into the rice. Don't rush the rice-stirring process; low and slow heat ensures the rice is tender without burning the bottom. If you can't find fresh coconut milk, use a high-quality canned coconut cream for the topping to ensure it thickens properly. To get clean slices, grease your knife with a little bit of coconut oil or butter before cutting into the sticky rice. If the topping is too thin, simmer it longer before pouring; it should be the consistency of condensed milk.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Barako coffee or ginger tea (Salabat). Pair with a side of fresh salty cheese or a salted duck egg to contrast the intense sweetness. Enjoy as a heavy afternoon snack (merienda) or as a festive dessert during the Christmas season. For an extra treat, sprinkle extra fried coconut curds (latik) on top just before serving. Store leftovers in an airtight container at room temperature for 2 days or refrigerate and re-steam to soften.