Bibingkang Malagkit

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.

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 instead.
• 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.

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.

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 slightly, then discard the pandan leaves. You can also use a rice cooker if you prefer.

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).

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.

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.

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.

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.

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.

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.

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!

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

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.