Bibingkang Malagkit is one of Filipino's traditional sweet rice cake or kakanin.
It is usually serve in many local fiestas and celebrations such as Noche Buena and other special occasions.
This delectable treat is made of glutinous rice and coconut milk, which looks similar to biko. It has a sticky golden brown layer of luscious sweet topping made of baked brown sugar and coconut cream.
This native delicacy is to die for when it comes to having that melt-in-your-mouth culinary experience. It would be a great conversation starter to keep everyone engaged especially in local festivals.
This kakanin is served in banana leaves for merienda or as a dessert. You may also love this for breakfast, especially with milk, tablea drink, or brewed coffee. It can transform your regular snack to a festive and intimate bonding time with family and friends.
Tips How to Cook Bibingkang Malagkit
- You can opt to cook the glutinous rice in your rice cooker. After 10 minutes or when the rice is half-cook, transfer it in a non-stick pan with coconut milk and continue to cook.
- Add pandan leaves or pandan extract when cooking the glutinous rice to give additional flavor.
- To make the coconut caramel toppings, use a light or dark brown sugar and coconut milk.
- Do not leave the rice unattended while cooking and stir occasionally.
It’s a classic favorite Pinoy kakanin that you won’t get tired of because the sweetness and texture would really get into your system and leave you craving for more.
This is a healthy and filling alternative to expensive and high-calorie cakes. It is also rich in calcium, protein, and carbohydrates which promotes bone growth and also boosts muscular strength and immunity.
Cooking it takes meticulous eyes and hands that can focus and be patient with the tedious stirring and cooking time. With the long hours of preparation and cooking time, it's definitely worth the wait!
Bibingkang Malagkit Recipe
- 700 ml coconut cream
- ½ cup water
- 1 tsp pandan flavor
- 2 cups glutinous rice
- 1 cup brown sugar
Coconut Caramel Sauce
- 400 ml coconut milk
- 1 cup brown sugar
- In a large pan, combine the coconut cream, water and pandan flavor. Add the pre-washed glutinous rice and cook for about 10 minutes or until the rice is half-cook. Stir occasionally.
- Add the brown sugar, stir until well combined. Continue to cook while stirring occasionally, until most of the liquid is absorbed.
- Pre-heat the oven at 350°F or 176°C. Grease the bottom and sides of a 9-inch baking pan with coconut oil. Transfer the cooked rice into the pan and flatten evenly.
- To make the coconut caramel sauce, use a pan over medium heat, combine the coconut milk and brown sugar. Stir until well combined and cook until very thick yet spreadable.
- Scoop the coconut caramel sauce and spread it evenly on top of the cooked rice.
- Bake in the oven at 350°F or 176°C for 15 to 20 minutes or until the top is firm.
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