Bibingkang Malagkit Recipe (Sticky Rice Cake with Latik)

Bibingkang malagkit is a Filipino sticky rice cake made with glutinous rice, coconut milk, and a sweet latik topping.

It's soft, chewy, and easy to make with a few basic ingredients.

This version is cooked on the stovetop, then baked so the top sets and slightly caramelizes. The latik adds a rich coconut flavor that makes it really good.

You'll usually see this during holidays or gatherings, but it's easy enough to make anytime.

What is Bibingkang Malagkit?

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

It has a soft, chewy texture with a sweet coconut topping. The topping is made by cooking coconut milk and brown sugar until thick and caramelized.

Ingredients You'll Need

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 is great if you have it, but canned or carton works just as well. You can also use coconut cream (kakang gata) for a richer flavor.
• Sugar: I use granulated sugar for the rice, then dark brown sugar for the topping. It gives a nice contrast in color and flavor. You can also use light brown sugar, muscovado, panutsa, or coconut sugar.
• Pandan leaves: These add a light, aromatic flavor. You can skip it or use vanilla extract, anise seeds, or even a bit of ginger instead.

How to Make Bibingkang Malagkit (Step-by-Step)

Step 1: Cook the rice

In a pot, rinse 2 cups of glutinous rice a few times until the water runs clearer, 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, lower the heat to low and cover. Cook for 15-20 minutes, or until the water is absorbed. Do not overcook.

Remove the lid right away to release steam so the rice doesn't get too soft. Let it cool completely, then remove the pandan leaves.

You can also use a rice cooker.

Step 2: Prepare your baking dish

Use an 8×8-inch oven-safe dish. Line it with banana leaves for extra aroma and a more traditional touch.

If you don't have banana leaves, use parchment paper or skip the lining - just grease the dish well to prevent sticking.

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

Step 3: Prepare the coconut mixture

From the 2 cans of coconut milk, set aside 1 cup of coconut milk for later.

Pour the rest of the coconut milk (just over 2 cups) into a nonstick pan or wok. Add ½ cup sugar and a pinch of salt.

Bring to a boil over medium-high heat, stirring occasionally.

Cook for about 10 minutes, or until it slightly thickens.

Step 4: Cook the rice mixture

Add the cooled rice to the coconut mixture. Stir well to coat evenly.

Cook over medium heat for 15-20 minutes.

Keep stirring until the mixture thickens and becomes sticky. If it starts sticking to the pan, lower the heat.

It's ready when the rice comes together into a thick, sticky mass and is harder to stir.

Keep mixing for a soft and chewy texture, but don't overcook.

Step 5: Transfer to the dish

Transfer the rice mixture to the prepared dish.

Spread it out evenly, then gently press it down with a spatula or the back of a spoon to smooth the top.

Preheat the oven to 350°F (175°C) while you prepare the latik.

Step 6: Make the latik topping

In a small saucepan, combine the reserved 1 cup coconut milk, ⅔ cup dark brown sugar, and a pinch of salt.

Cook over medium-high heat for about 10 minutes. Keep stirring until thick and syrupy.

Step 7: Top with latik

Pour the latik over the rice. Tilt the dish to spread it evenly, or use a spatula to cover the top.

Step 8: Bake

Bake for 30 minutes, until the top is set and lightly caramelized.

If it still looks too wet, broil on low for 5-10 minutes to help the top brown. Watch closely so it doesn't burn.

Let it cool completely before cutting into squares.

You can enjoy bibingkang malagkit warm, at room temperature, or chilled. It's a simple sweet treat that's good anytime.

Tips for Best Results

• Don't overcook the rice - it should be cooked but still firm.
• Stir the rice mixture constantly so it doesn't stick or burn.
• Cook the mixture long enough so it turns thick and sticky - this gives it that chewy texture.
• Use medium heat and adjust as needed if the bottom starts to stick.
• Let it cool completely before cutting so it sets properly.

How to Store and Reheat

• To store: Keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
• To reheat: Microwave for a few seconds until soft again.

Recipe FAQs

More Filipino Rice Cakes

• Bibingka: Baked rice cake cooked in banana leaves, traditionally in a clay oven with charcoal.
• Kutsinta: Steamed rice cakes made with lye water, topped with grated coconut.
• Sapin-sapin: Layered rice cake with different flavors like ube, langka, and coconut. 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 peanuts.
• Ube kalamay: Chewy rice cake made with glutinous rice, coconut milk, and ube.
• 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.