Bibingka malagkit is a Filipino rice cake made of glutinous rice glazed with caramelized sugar-coconut syrup on top. This sweet and sticky cake is a favorite holiday dessert eaten on Christmas and New Year.
Here you will learn how to make a homemade version using simple ingredients that you probably already have in your Filipino pantry.
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Bibingka Malagkit vs Biko
"Isn't bibingka malagkit the same with biko?" is the question I often get when talking about sticky rice cakes. And, my answer has always been inconclusive, yes, and no.
You see, the ingredients and process of making both rice cakes are so similar. Both are sticky and sweet with rich coconut flavor. The rice in the bibingka is sweetened with white or light brown sugar while biko primarily uses dark or brown sugar.
What differentiates bibingka malagkit with biko is the topping–bibingka malagkit is glazed with latik syrup while biko, the "traditional biko" that is, is topped with latik curds.
However, many biko recipes nowadays include latik syrup. Call it "modern-day" biko, if you will. There's definitely nothing wrong with that. It's really a matter of personal choice.
Bibingka Malagkit Recipe
To make bibingka malagkit, you will only need five ingredients.
- Glutinous rice - is also known as sweet rice or sticky rice. You can find this in many Asian supermarkets and popular online stores.
- Coconut milk - to make it simpler, I used coconut milk for both the rice and the latik. For the latik, coconut cream is recommended. Use that, if available.
- White Sugar - is what I used for the rice to make it lighter in color.
- Muscovado sugar - or dark brown sugar is highly recommended. It's rich in natural molasses, making the syrup darker in color and nuttier in flavor.
- Salt - is a vital ingredient in any sweet dessert recipe. It gives balance to the latik and makes it not cloyingly sweet. In short, "pangtanggal umay".
Tips on making your bibingka malagkit at home
Making bibingka malagkit is not complicated. A little bit time-consuming, yes, but nothing you can't handle.
Here are a few tips that will help the cooking process as smoothly as possible.
- Use a rice cooker to cook the glutinous rice. It's convenient and so much easier. But if you want the "dukot" (burnt/ scorched) texture, use a regular stainless pot.
- Cook the latik syrup on low heat to achieve caramel consistency. This takes time. You'll need patience and occasional stirring. Don't try to increase the temperature as it could burn the sugar and make coconut milk produce too much oil.
- Line the baking pan with banana leaves - even if your bibingka is not cooked in charcoal or clay pot, it will have that familiar "bibingka kakanin" smell and flavor.
What to Serve with Bibingka Malagkit
I love anything bibingka with these Filipino dishes:
- Pansit Canton with the Most Delicious Sauce
- Chicken Sotanghon
- Pancit Bihon
- Palabok with Easy Sauce Recipe
Storage and Shelf life
Store leftovers in an airtight container and keep them refrigerated. It should last for 3 to 5 days if properly stored. To reheat, microwave for 30 to 40 seconds per piece.
Frequently asked questions
It is natural for the latik syrup to become watery because it contains coconut milk. The process is slower if the bibingka is broiled until the latik on top becomes stiff.
Use brown sugar. Note that the color of the latik will be lighter.
Broil it longer, 30 to 40 minutes in the oven. Yes, it will take that long. But watch it carefully so it doesn't burn.
Try these next
Watch the video on how to make it
Love Filipino desserts? Try these...
- Coconut Mochi Donut Balls (Carioca/Cascaron)
- Whole Eggs Leche Flan
- Ginataang Bilo-Bilo
- Buko Pandan
- Mango Sticky Rice
- Turon with Dulce de Leche
- Special Palitaw
- Mango Graham Cake
Complete Recipe
Bibingka Malagkit
Equipment
Ingredients
Latik (coconut sugar syrup)
- 1 ½ cup coconut milk (note 1)
- ¾ cup dark muscovado sugar (packed, note 2)
- ¼ teaspoon salt
Malagkit (glutinous rice)
- 3 cups glutinous rice (note 3)
- 2 ½ cup water
- ¼ teaspoon salt
- 2 pcs pandan leaf (optional)
- 1 ½ cup coconut milk
- ½ cup white sugar (note 4)
Instructions
Make the latik syrup
- Place all the latik ingredients in a pot over medium heat. Bring to a boil. Set the heat to low and cook until sauce thickens to a syrupy caramel consistency. This will take about 20 to 30 minutes. Stir occasionally.1 ½ cup coconut milk, ¾ cup dark muscovado sugar, ¼ teaspoon salt
Cook the malagkit (glutinous rice)
- Grease baking pan with oil, including the sides. Line with a banana leaf if using.
- Rinse glutinous rice with water. Drain well then place in a pot. Add the water, salt, and pandan leaf. Swirl to combine. Bring to a boil with the lid on. Reduce the heat to low and cook for 20 to 22 minutes until the rice is cooked through. Stir and scrape the sides occasionally. Remove and discard the pandan leaf.3 cups glutinous rice, 2 ½ cup water, ¼ teaspoon salt, 2 pcs pandan leaf
- Place coconut milk and white sugar in a wide pan. Let it simmer until sugar is completely dissolved. Add the cooked glutinous rice in 2 to 3 increments, stirring every addition. Use two wooden spoons if necessary.1 ½ cup coconut milk, ½ cup white sugar
- Once the liquid is completely absorbed and the mixture becomes stiff, pour the rice onto a baking pan. Flatten with a spatula.
Baking
- Pre-heat the oven to 180c/350f for 10 minutes. Pour the latik syrup on top of the sticky rice and spread evenly. Place in the oven, middle rack, and bake for 10 minutes.
- After 10 minutes, lower temperature to 160c/320f. Move the rice cake to the top rack and broil until latik is caramelized. This could take about 20 to 30 minutes (see note 4), longer depending on the type of oven. For compact ovens broiling time may be lesser due to higher temperatures.
- Slightly open the door of the oven every now and then to release some heat. This ensures that the latik doesn't burn.
- Let it cool completely. Cut, serve, and enjoy!
Recipe Notes and Tips:
- Coconut milk for the latik syrup – coconut cream is recommended. Use that, if available.
- Muscovado sugar/ dark brown sugar – can be substituted with brown sugar. Note that latik syrup will be lighter in color. Measure tightly into the measuring cup.
- Glutinous rice – also known as sweet rice or sticky rice. You can find this in many Asian supermarkets and popular online stores.
- White Sugar - adjust up to ⅓ cup for less sweet sticky rice.
- For a stiffer/caramelized latik syrup - broil longer up to 40 minutes.
- Measurement: Use BAKING CUPS, not the cup that comes with the rice cooker.
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Monika E. says
Thank you for the yummy recipe.
By the way, there seems to be a discrepancy in the written recipe instructions section regarding water measurements for the glutinous rice. The listed ingredients part for water is accurate, however, in the recipe steps, the water measurements show 2 1/2 cups across all three portion sizes.
Mella says
Hi Monika, Glad you enjoyed this bibingka recipe. The instructions unfortunately won't update when you adjust the portion size. It is a system limitation. I've moved the ingredients below the instructions to avoid confusion.
Thanks for letting me know.
Mella
Slim says
This recipe turned out so flipping delicious ! Like, it shouldn’t be this easy to make something so sinfully amazing lol. I made two pans of these & between the three of us we ate them both in under two days… I will absolutely making this again & I'm sure many more recipes from this obviously talented creator. Thank you, I am so grateful you were so kind as to show me a new favorite recipe!
Mella says
Thank you! This is one of my favorite Filipino food. Glad you enjoyed it too.
- Mella
Madgin says
Delicious malagkit bibingka. For the topping, I just used a latik bottle. Softened it until the consistency is spreadable.
Thanks for sharing your bibingka cooked in a rice cooker!
Matutina says
Encountered an obstacle regarding decrease temperature bake to 320f and broiling latik to expected result. Oven will not simultaneously bake at 320 and broil. It is either or. So I bake for 10 minutes and broil same time and pendulum that way. But, thank you for your sharing recipe. Never have I ever made bibingka especially this way “authentically” Filipino. Thank you.
trini dawson says
Looks easy but what is the ratio of sugar to coconut milk ingredients?
Jules Nogales-DeGuzman says
So good and so easy to make. Thanks for simplifying the recipe! Now I don’t have to wait for my sis-in-law to make it for parties… especially with sheltering in place here in California!
Mella says
You're welcome, Jules! Merry Christmas!
- Mella
Emily says
I like your picture and video presentations. Unlike other Filipino recipe videos that are long and draggy, yours are short but sharp and easy to follow. Your pictures are lean and clean and showing an uncluttered kitchen. Congratulations on your website!
Mella says
This comment just made my day. Thank you, Emily! You pretty much summed up my style.
- Mella
Karen says
Your recipe was laid out simply and easy to follow.
I love the way my bibingka turned out. I will surely check out your site for more recipes.
Mella says
Thank you, Karen for the wonderful feedback. I'm glad you enjoyed my bibingka recipe.
Melby says
One of my fave desert. I’ll add it to my list. Ngayon pa lang natatakam na ako.
Mella says
Me too! Making this brought a lot of memories growing up in the province. Enjoy!
- Mella
Joe-An says
Hi Mella! I was just wondering if you used the “rice” measuring cup or the actual measuring cup ?
Mella says
I used the actual measuring cup. The one I used for cakes and bread.