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    Home » Desserts Recipes

    Bibingkang Malagkit

    Published: Mar 29, 2025 · Modified: May 28, 2025 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Bibingkang Malagkit is a Filipino sticky rice cake that is sweet, soft, and chewy. It has a layer of latik syrup, a rich coconut caramel topping made from reduced coconut milk and brown sugar. This easy-to-follow recipe uses some basic ingredients you probably already have at home!

    A slice of Bibingkang Malagkit on a banana leaf-lined plate.
    Jump to:
    • What is Bibingkang Malagkit?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Filipino rice cakes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Bibingkang Malagkit?

    Bibingkang Malagkit is a traditional Filipino rice cake, or kakanin, made with glutinous rice, coconut milk, and sugar. In some parts of the Philippines, it’s also called biko.

    This sticky rice cake has a soft, chewy texture and a caramelized topping. The topping is a thick, sweet coconut glaze made by simmering coconut milk and brown sugar (or muscovado sugar) until it thickens and turns golden brown. It’s often served during special occasions but can also be enjoyed as a sweet treat anytime.

    Ingredients you'll need

    Individual ingredients for Bibingkang Malagkit
    Salt and oil (for greasing) are not in the photo.

    Notes and substitutions

    • Glutinous rice: Also known as malagkit, sticky rice, or sweet rice. It’s soft and chewy, but not sweet.
    • Coconut milk: Fresh coconut milk is always the best if you have it, but canned or carton versions work just fine too. You can use coconut cream (kakang gata), which adds a richer coconut flavor.
    • Sugar: For the bottom rice layer, I’m using granulated sugar because it creates a nice contrast with the dark, caramelized topping made with dark brown sugar. You can always use light brown sugar, muscovado sugar, panutsa, or coconut sugar.
    • Pandan leaves: I’m tucking the leaves into the rice to add a subtle, aromatic flavor. You can also use vanilla extract, anise seeds, or ginger.

    How to make this recipe

    Step 1: Cook the rice

    In a pot, rinse 2 cups of glutinous rice a few times to remove excess starch, then drain. Then, add 2 cups of water, a pinch of salt, and tuck in 3 pandan leaves (optional).

    Bring to a boil over medium-high heat. Once boiling, lower the heat to low. Cover and cook for 15–20 minutes, or until the water is fully absorbed. Do not overcook.

    When done, remove the lid right away to let the steam escape—this helps keep the rice from getting too soft or mushy. Let the rice cool completely, then discard the pandan leaves. You can also use a rice cooker if you prefer.

    Cooked glutinous rice in the rice cooker.

    Step 2: Prepare your baking dish

    Use an 8x8-inch oven-safe dish or baking pan lined with banana leaves for extra aroma and a more traditional touch. If you don’t have banana leaves, you can use parchment paper or skip the lining altogether—just make sure to grease the dish well to prevent sticking.

    If using banana leaves, quickly pass them over an open flame to soften them, then brush them with oil (coconut oil, if you have).

    Brushing the banana leaves with oil.

    Step 3: Prepare the coconut mixture

    Set aside 1 cup from the 2 cans of coconut milk.

    In a non-stick pan or wok, combine the remaining coconut milk (just over 2 cups of coconut milk), ½ cup granulated sugar, and a good pinch of salt. Bring it to a boil over medium-high heat, stirring occasionally. Let it cook for about 10 minutes, or until the mixture slightly thickens.

    Mixing the coconut mixture in the pan.

    Step 4: Cook the rice mixture

    Add the cooled rice, stirring well to evenly coat it in the sweet coconut mixture. Cook, stirring constantly, until the rice thickens and becomes sticky, for 15-20 minutes. If the mixture sticks to the bottom, reduce to medium heat.

    You’ll know it’s ready when the rice forms a thick, sticky mass and becomes harder to stir. The longer you mix, the better the texture—soft and chewy, but not mushy.

    Mixing the rice and coconut mixture in the pan.

    Step 5: Transfer to the dish

    Spread the rice mixture into your prepared dish. Use a spatula or the back of a spoon to even it out and gently press it down to smooth the top.

    Preheat the oven to 350°F (175°C) before moving on to the latik.

    Spreading the rice mixture in the baking dish.

    Step 6: Make the latik topping

    In a small saucepan, combine the reserved 1 cup of coconut milk, ⅔ cup dark brown sugar, and a pinch of salt. Cook over medium-high heat and stir occasionally for about 10 minutes, until the mixture thickens and becomes syrupy.

    Cooking the latik syrup in the pan.

    Step 7: Top with latik

    Pour the latik sauce over the rice. Tilt the dish slightly to help it spread evenly or use a spatula to fully cover the top.

    Pouring the latik syrup over the rice mixture.

    Step 8: Bake

    Bake for 30 minutes, until the top is set and caramelized. If it still looks too wet or needs more caramelization, broil on low for 5-10 minutes. Watch closely so it doesn’t burn. Let it cool completely before cutting into squares.

    Baked Bibingkang Malagkit in the pan.

    You can enjoy Bibingka Malagkit warm, at room temperature, or even chilled. It’s a delicious sweet snack, dessert, or delicious treat for any occasion!

    Baked Bibingkang Malagkit on a banana leaf.

    To store, keep it in an airtight container at room temperature for a day or in the fridge for up to 3 days.

    A fork cutting into a slice of Bibingkang Malagkit.

    Recipe FAQs

    What is latik?

    Latik is a coconut topping often used in Filipino rice cakes. There are two types: one is a thick syrup made cooking coconut milk with sugar until it reduces, also known as latik sauce. The other is made by simmering coconut milk until the oil separates and the solids turn golden and crispy—these are called latik curds.

    Can I use regular rice instead of glutinous rice?

    No, you should use glutinous rice (also called malagkit). Regular rice won’t give you that chewy texture or the right consistency that makes Bibingkang Malagkit special.

    More Filipino rice cakes

    • Bibingka: Baked rice cakes wrapped in banana leaves and cooked in a clay oven heated with charcoal.
    • Kutsinta: Steamed rice cakes made with lye water, topped with grated mature coconut.
    • Sapin-Sapin: Steamed rice cakes with colorful layers: purple (with ube), yellow or orange (with langka), and white (with coconut milk). It is often topped with latik or toasted coconut.
    • Puto: Steamed rice cakes with cheese or salted egg.
    • Ube Suman sa Latik: Steamed ube-flavored rice cakes wrapped in banana leaves.
    • Biko: Sticky rice cooked in coconut milk, topped with latik curds.
    • Palitaw: Boiled rice cakes coated with grated coconut, then topped with sugar and sesame seeds or crushed peanuts.
    • Ube Kalamay: Ube rice cake made with glutinous rice, coconut milk, and purple yam or Ube Halaya.
    • Suman: Boiled rice cakes with coconut milk, wrapped in banana or palm leaves. Suman sa Lihiya is made with lye water and served with latik sauce.

    Other dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
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      Tikoy Rolls
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      Biko
    • Churros dipped in Tablea Chocolate sauce.
      Churros with Tablea Chocolate Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Bibingkang Malagkit on a plate with banana leaf.

    Bibingkang Malagkit

    A sweet and sticky rice cake made with glutinous rice and coconut milk, topped with latik.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Bake Time: 30 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 16
    Calories: 136kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Pot or rice cooker
    • Large non-stick pan or wok
    • Small saucepan
    • 8x8-inch square or round oven-safe dish (or any similar-sized oven-safe pan)

    Ingredients

    • 2 cups glutinous rice (see note)
    • 2 cups water
    • 3 pandan leaves optional (see note)
    • 2 (13.5-oz) cans coconut milk (about 3 cups) set aside 1 cup for topping (see note)
    • ½ cup granulated sugar (see note)
    • ½ cup dark brown sugar (see note)
    • Salt
    • Oil (coconut oil, if you have) for greasing
    US Customary - Metric

    Instructions

    • Cook the rice: Rinse 2 cups of rice a few times, then drain. Add 2 cups of water, a pinch of salt, and 3 pandan leaves (optional). Bring to a boil over medium-high heat. Once boiling, reduce to low. Cover and cook for 15–20 minutes, until the water is absorbed. Remove the lid right away to release steam and let the rice cool completely. Then, discard the pandan leaves. You can also use a rice cooker.
    • Prepare the dish: Line an 8x8-inch oven-safe dish with banana leaves (or parchment paper), or simply grease it well.
    • Prepare the coconut milk mixture: – In a pan, combine most of the coconut milk (set aside 1 cup for later), ½ white sugar, and a pinch of salt. Cook for 5 minutes until slightly thickened.
    • Cook the rice mixture: Add the cooked glutinous rice and stir until evenly coated. Keep stirring for about 15 minutes until it thickens and forms a sticky, chewy mass.
    • Transfer to dish: Spread the rice mixture into your prepared dish and press down to even the top. Preheat the oven to 350°F (175°C).
    • Make the latik: In a small pan, cook the reserved coconut milk (1 cup), ½ cup brown sugar, and a pinch of salt for about 10 minutes until thick and syrupy.
    • Top and bake: Pour the latik over the rice and tilt to spread evenly. Bake for 30 minutes, then broil for a few more minutes if needed. Let cool before cutting into squares.

    Notes

    • Glutinous rice – Also called malagkit, sticky rice, or sweet rice. It’s soft and chewy but not sweet.
    • Coconut milk – Fresh is best, but canned or carton versions work too. If you want a thicker consistency, use coconut cream (kakang gata).
    • Sugar – Granulated sugar is used for the rice layer to contrast with the dark, caramelized topping made with dark brown sugar. You can also use light brown sugar, muscovado, panutsa, or coconut sugar.
    • Pandan leaves – Adds a subtle, aromatic flavor. You can use vanilla extract, anise seeds, or ginger instead.
    To store, keep it in an airtight container at room temperature for a day or in the fridge for up to 3 days.

    Nutrition

    Calories: 136kcalCarbohydrates: 32gProtein: 2gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.05gSodium: 14mgPotassium: 27mgFiber: 1gSugar: 13gVitamin C: 0.001mgCalcium: 9mgIron: 0.4mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Camille

      March 29, 2025 at 10:09 pm

      5 stars
      I made this last night and it was really really good. I don’t always like desserts like this but this turned out really delicious. Everyone loved it. Thank you!

      Reply
      • Nora Reyes

        March 31, 2025 at 10:55 am

        Hi Camille.. thank you so much! I'm so happy you guys enjoyed it.

        Reply
    5 from 1 vote

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