When you hear the word “bibingka“, you will immediately think of the delicacy topped with salted egg and cheese being sold at churches during the Christmas season. This one is different, although it is called “bibingkang malagkit“, their recipes are not the same. It is more similar to sinukmani and suman but tastier.

Ingredients You’ll Need:

For the glutinous rice cake:

• 3 cups glutinous rice, washed
• 6 cups coconut milk
• 1 1/2cup brown sugar
• 1 tsp salt
• Banana leaves, cleaned

For the topping:

• 2 1/2 cups coconut cream (latik)
• 1 cup brown sugar
• ½ tsp salt

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Cooking Procedures:

Step 1

In a pot, combine glutinous rice and coconut milk. Bring to a boil then adjust heat to low.

Step 2

Simmer while occasionally stirring to cook evenly and not burn the bottom. Let the mixture thicken until it is almost dry.

Step 3

Add sugar and salt then mix continuously on medium-low heat for 10 minutes. At this stage, it will be really sticky.

Step 4

Line a 9×13 baking tray with banana leaves then transfer the cooked glutinous rice. Set aside.

Step 5

Prepare the topping by mixing all topping ingredients together in a pan. Bring to a boil and simmer uncovered on medium heat until heavily reduced but still runny.

Step 6

Pour the topping over the glutinous rice cake into the baking pan. Bake in a 180C preheated oven for 20 minutes or until the topping becomes really thick and dark brown (not burnt).

Step 7

Remove from the oven. Let it cool down.

Step 8

Serve and enjoy your bibingkang malagkit!

“Food is symbolic of love when words are inadequate.”

– Alan D. Wolfelt

Try this recipe too: Easy No-Steamer Puto Maya Recipe

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