Bibingkang Malagkit
Indulge in the rich, creamy decadence of Bibingkang Malagkit, a classic Filipino dessert made with sticky glutinous rice, sweetened with luscious coconut milk, and crowned with a golden caramelized coconut glaze. This easy-to-make baked rice cake boasts a chewy texture and a perfect balance of sweetness, thanks to its combination of brown sugar and velvety coconut cream. Perfect for celebrations or as a comforting treat, this recipe takes only 15 minutes to prepare and features an oven-broiled topping that creates an irresistibly glossy finish. Serve it warm or chilled, sliced into elegant squares, and watch it become the star of your dessert table. Whether you're craving traditional Filipino flavors or seeking a sweet, tropical-inspired dish, Bibingkang Malagkit delivers on both taste and nostalgia.
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Recipe Information
Ingredients
- 2 cups glutinous rice
- 3 cups water
- 2 cups coconut milk
- 1.5 cups brown sugar
- 0.25 teaspoons salt
- 1 cup coconut cream
- 0.5 cup dark brown sugar
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed glutinous rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is partially cooked and the water is absorbed.
In the same pot, add the coconut milk, brown sugar, and salt to the partially cooked rice. Cook over medium heat, stirring frequently to prevent sticking, until the mixture thickens and becomes sticky, about 20 minutes. Transfer the rice mixture to a greased 9x9-inch baking pan and spread it evenly.
Preheat your oven’s broiler to low or 375°F (190°C) if your oven has no separate broil setting.
In a small saucepan, combine the coconut cream and dark brown sugar. Cook over medium heat, stirring continuously until the sugar is dissolved and the mixture becomes thick and syrup-like, about 8-10 minutes. This will serve as the coconut glaze.
Pour the coconut glaze evenly over the sticky rice layer in the baking pan. Use a spatula to spread it out smoothly.
Place the baking pan in the oven and broil for about 5-7 minutes, or until the glaze is bubbly and caramelized. Watch closely to prevent burning.
Remove from the oven and let it cool completely in the pan. Slice into squares or desired shapes before serving. Enjoy your homemade Bibingkang Malagkit!
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 583.4 g | 212% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 483.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
