Bibingka Malagkit: A Traditional Filipino Coconut Sticky Rice Cake

Bibingka Malagkit is a beloved Filipino coconut sticky rice cake known for its rich, caramelized topping. This dessert, often enjoyed during holidays like Christmas and New Year, combines the creamy taste of coconut milk with the chewiness of glutinous rice. Topped with a luscious latik syrup made from muscovado sugar, this treat is a staple in many Filipino households.

• Bibingka Malagkit is a Filipino sticky rice cake with a caramelized coconut topping.
• Made with glutinous rice, coconut milk, sugar, and latik syrup.
• Different from biko, which traditionally uses latik curds instead of syrup.
• Best enjoyed during holidays and special occasions.

What is Bibingka Malagkit?

Bibingka Malagkit is a rice cake made with sticky rice (malagkit), coconut milk, and sugar. The topping, called latik syrup, is made by slowly cooking muscovado sugar with coconut milk until it thickens into a rich, caramel-like glaze. This dessert is popular for its sweet and creamy texture, making it a favorite among Filipinos.

Bibingka Malagkit vs. Biko

Both Bibingka Malagkit and Biko are Filipino sticky rice cakes. However, the main difference lies in the topping:

• Bibingka Malagkit – Topped with latik syrup (thick coconut caramel).
• Biko – Traditionally topped with latik curds (solid coconut residue).

Today, many biko recipes also include latik syrup, making the distinction between the two less clear.

Ingredients for Bibingka Malagkit

To make this delicious dessert, you will need the following:

Main Ingredients:

• Glutinous rice – Also known as sweet rice or sticky rice.
• Coconut milk – Used for both the rice and the topping.
• White sugar – To sweeten the rice.
• Muscovado sugar – Gives the latik syrup its dark, caramelized flavor.
• Salt – Enhances the sweetness and balances flavors.

How to Make Bibingka Malagkit

Follow these simple steps to create this delicious dessert:

1. Make the Latik Syrup (Caramel Topping)

• Combine coconut milk and muscovado sugar in a pan.
• Stir and bring to a boil, then reduce heat to low.
• Simmer for 20-30 minutes until thick and syrupy.
• Stir occasionally to prevent burning.

2. Cook the Glutinous Rice

• Rinse the glutinous rice to remove excess starch.
• Cook with water, salt, and pandan leaf over low heat.
• Simmer for 20-22 minutes until tender and sticky.

3. Sweeten the Rice

• In a wide pan, heat coconut milk and white sugar.
• Stir in the cooked sticky rice in batches.
• Keep stirring until the rice becomes thick and stiff.

4. Assemble the Bibingka Malagkit

• Transfer the sticky rice into a lined baking tray.
• Flatten evenly using a spatula.
• Pour the latik syrup on top and spread it evenly.

5. Bake to Caramelize the Top

• Preheat the oven to 400°F (200°C).
• Lower to 350°F (180°C) and bake for 20-30 minutes.
• Use the broil setting to caramelize the topping.
• Watch carefully to avoid burning.

Cooking Tips for the Best Bibingka Malagkit

• Use a rice cooker – It makes cooking glutinous rice easier.
• Slow-cook the latik syrup – Avoid high heat to prevent burning.
• Line the tray with banana leaves – Adds aroma and traditional flavor.

What to Serve with Bibingka Malagkit

Pair Bibingka Malagkit with these popular Filipino dishes:

• Pancit Canton
• Chicken Sotanghon
• Pancit Bihon
• Palabok

Storage and Reheating Tips

• Store in an airtight container in the refrigerator for 3-5 days.
• To reheat, microwave for 30-40 seconds per piece.

Frequently Asked Questions