Bibingkang Malagkit Recipe (Sticky Rice Cake with Latik)
A soft and chewy Filipino sticky rice cake made with glutinous rice, coconut milk, and a sweet latik topping.
Servings 16
Calories 136kcal
Cost $8-$10
Equipment
- Pot or rice cooker
- Nonstick pan or wok
- Small pan
- 8×8-inch baking dish
Ingredients
- 2 cups glutinous rice
- 2 cups water
- 3 pandan leaves optional
- 2 (13.5 oz each) cans coconut milk (about 3 cups) reserve 1 cup for topping
- ½ cup granulated sugar
- ⅔ cup dark brown sugar
- A pinch of salt
- Oil (coconut oil, if you have)
Instructions
- Cook the rice: Rinse the rice until the water runs clearer, then drain. Add water, salt, and pandan leaves (if using).Bring to a boil, then lower heat. Cover and cook for 15–20 minutes until the water is absorbed.Let cool, then discard pandan leaves.
- Prepare the dish: Use an 8×8-inch baking dish. Line with banana leaves or parchment, or grease well.
- Make the coconut mixture: From the coconut milk, set aside 1 cup.Pour the rest into a pan, add sugar and salt, and bring to a boil.Cook for about 10 minutes until slightly thickened.
- Cook the rice mixture: Add the cooled rice and stir to coat.Cook over medium heat for 15–20 minutes. Keep stirring until thick and sticky.
- Transfer: Spread into the prepared dish and smooth the top.Preheat oven to 350°F (175°C).
- Make the latik: Using the reserved coconut milk, combine with brown sugar and salt in a pan.Cook over medium-high heat for about 10 minutes until thick and syrupy.
- Add topping: Pour the latik over the rice and spread evenly.
- Bake: Bake for 30 minutes until set.Broil on low for 5–10 minutes if needed to brown the top.Cool completely before cutting.
Video
Notes
- Glutinous rice: Also called sticky or sweet rice; soft and chewy when cooked.
- Coconut milk: Fresh or canned works; use coconut cream for a richer taste.
- Sugar: White sugar for the rice, brown sugar for the topping; swap with muscovado, panutsa, or coconut sugar.
- Pandan (optional): Adds aroma; substitute with vanilla or skip.
- Don’t overcook the rice — it should be cooked but still firm.
- Stir the mixture constantly so it doesn’t stick or burn.
- Cook until thick and sticky for that chewy texture.
- Lower the heat if the bottom starts to stick.
- Let it cool completely before cutting so it sets properly.
- 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.
Nutrition
Calories: 136kcal | Carbohydrates: 32g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.05g | Sodium: 14mg | Potassium: 27mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.001mg | Calcium: 9mg | Iron: 0.4mg