Bibingkang malagkit or bibingki is the ultimate Filipino rice cake! Sticky, sweet, oven-baked glutinous rice topped with coconut-sugar sauce. Experience the authentic taste of this well-loved delicacy with this easy recipe.
If you love rice cakes this is for you! This dessert is common in the Philippines and goes by different names. In Pampanga it is commonly called “bibingki” that is enjoyed as a dessert or snack. This homemade version is so easy to make and uses simple ingredients just like biko which is very similar to bibingkang malagkit.
Is bibingkang malagkit and biko the same?
Both are delicious sticky rice cakes with luscious coconut flavor that are great with coffee or tea. But what sets them apart? I’ll share with you telltale signs to tell which is which:
They have nearly the same ingredients like, glutinous rice, coconut milk and sugar yet they’re different. Bibingkang malagkit can use either white sugar or light brown sugar to cook with the rice while biko mainly uses brown sugar.
Traditionally biko kalamay is topped with latik or coconut curd while it’s cousin is glazed with coconut caramel syrup or latik sauce.
Tips for best results
This is a kalamay recipe that you can easily put together without breaking a sweat. With a bit of patience and following these tips, you’ll be digging in to an authentic tasting bibingkang kalamay!
Soaking the glutinous rice overnight for it to bloom makes it cook easier.
When cooking glutinous rice do not add sugar and salt early. Adding them pre-maturely will keep the rice from cooking.
Line your baking pan or baking dish with banana leaves for a more authentic experience and aroma. Banana leaves can be bought at Asian stores near you.
Can’t get hold of banana leaves? Grease the pan with butter so the rice won’t stick.
The secret ingredient is always LOVE
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- 2 cups glutinous rice
- 3-4 cups water (for soaking the glutenous rice)
- 2 cups coconut milk (for cooking)
- ¾ cup water (for cooking)
- 1 cup granulated white sugar
- ⅛ tsp salt
- banana leaves (optional)
- 1 ½ cup coconut milk/cream (adjust if necessary)
- ¾ cup dark brown sugar / light brown sugar (depends on color end result you want)
- ⅛ tsp salt
Soaking the glutinous rice
- In a bowl, Put in the glutinous rice and 3 – 4 cups of water and soak for 2 – 3 hours to let it bloom. For best results let it soak overnight.
Cooking the glutinous rice
- Prepare a 22 cm X 24 cm baking pan by placing the banana leave at the bottom of the pan. Set aside (If yo don't have banana leaves, you can use a rectangular baking dish and brush the bottom with butter).
- Drain the soaked rice and wash thoroughly making sure it's clean. Transfer in cooking pot and add 2 cups coconut milk and ¾ cup water. Mix well to incorporate. Cover with lid and bring to simmer in medium heat for 13 – 15 minutes.
- Remove lid and stir, check if the grains are done and cook again for a couple of minutes if needed.
- Add 1 cup sugar and salt then mix to incorporate. Lower heat then cover with lid. Cook for 3 – 4 minutes or until the rice absorbs most of the liquids.
- Transfer cooked glutinous rice in the prepared baking pan and flatten using a spatula. Set aside to cool down.
Making the topping
- Preheat the oven at 180° Celcius or 356° Farenheit.
- In a pan over low-medium heat, pour the coconut milk/cream and tip in brown sugar. Stir while cooking until sugar granules dissolve. Add salt and continue mixing until you have a thick consistency.
Baking the Bibingki
- Pour the topping mixture and pour on the cooked glutinous rice.
- Place in the oven and bake for 20 minute with top and bottom heat. Then bake for additional 10 minutes with top broil setting until topping becomes really thick and dark (not burnt).
- Remove from oven and set it aside to cool down. Serve and enjoy! Bon Appetit!