bibingkang malagkit

bilao

Bibingkang Malagkit is one of the rice cakes being made in the Philippines. It is made of sweet glutinous rice, coconut milk, and sugar that is baked then topped with sweetened coconut spread. Creamy, sticky and chewy. It's like Biko but better. The process for the rice cake is the same as Biko but the toppings are different. Biko is traditionally topped with Latik and  coconut caramel spread for Bibingkang Malagkit. Having it baked makes the bottom part really chewy and the topping a little toasty. A great snack or dessert. 

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bibingkang malagkit recipe

Ingredients:

• 2 cups glutinous rice
• 2 cups water
• 1 can, 13.5 oz / 400 ml coconut milk
• 1 cup granulated sugar

Caramel Topping:

• 1 can, 13.5 oz /  400 ml  coconut milk
• 1 cup dark brown sugar
• banana leaves (optional)

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video

Procedure:

• Rinse the rice until water runs clear.
• Add 2 cups water. Cook over medium heat  and bring to a boil.  Reduce the heat to low and cook for 10-15 minutes or until water dries out.
  
• In a pan, add coconut milk. Add granulated sugar. Stir to dissolve the sugar. Bring to a simmer.
• Add the cooked sweet rice. Stir constantly until all the liquid is absorbed by the rice. Mixture will be very sticky and hard to stir.
• Transfer to a 9" pan lined with softened banana leaves. 
• Preheat oven to 375 F.
• In a pan, combine coconut milk and brown sugar. Stir until sugar is dissolved. Bring to a simmer.
• Reduce the heat to low and continue cooking until mixture becomes thick and has caramelized.
• Pour the mixture on top of the Bibingkang Malagkit.
• Bake for 30-45 minutes or until the top starts to bubble and turns darker in color.
• Serve and enjoy.

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