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Bibingkang Malagkit

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Soaking Time3 hrs
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: bibingkang malagkit, bibingkang malagkit recipe
Servings: 16 servings
Author: Mia


  • 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
  • tsp salt
  • banana leaves optional

For toppings

  • 1 ½ cup coconut milk/cream adjust if necessary
  • ¾ cup dark brown sugar / light brown sugar depends on color end result you want
  • 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!



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Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg