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Home > Dessert

Oven Baked Bibingka Malagkit

Published: Aug 30, 2020 • Updated: May 4, 2022 by: Mella • 13 Comments

1.0K shares

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.

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Here you will learn how to make a homemade version using simple ingredients that you probably already have in your Filipino pantry.

How to make Bibingka Cake

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.

Filipino Sticky Rice Cake Recipe

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 - a vital ingredient in any sweet dessert recipe. It gives balance to the latik and makes it not cloyingly sweet. In short, "pangtanggal umay".
Filipino Bibingka recipe

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 in 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 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

Why does my bibingka become watery?

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.

What's the best substitute for muscovado sugar?

Use brown sugar. Note that the color of the latik will be lighter.

How can I make the latik syrup stiff and thick?

Broil it longer, as in 30 to 40 minutes in the oven. Yes, it will take that long.

More recipes...

  • Easy Cassava Cake (stays soft!)
  • Homemade Puto Bumbong
  • Maja Blanca with Cream Style Corn
  • Leche Flan (Ultimate Guide to Making Filipino Flan)

Watch the video on how to make it

Love Filipino desserts? Try these...

  • Whole Eggs Leche Flan
  • Ginataang Bilo-Bilo
  • Buko Pandan
  • Mango Sticky Rice
  • Turon with Dulce de Leche
  • Special Palitaw
  • Mango Graham Cake

Bibingka Malagkit

Bibingka malagkit is a Filipino rice cake made of glutinous rice glazed with latik syrup on top. Sweet, sticky, and made of simple ingredients. A perfect dessert for Christmas and New Year.
prep 10 mins
cook 1 hr 30 mins
5 from 7 votes
author: Mella
Servings 16 slices
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Equipment

  • Baking pan approx 10L X 7W

Ingredients
 
Cups - Metric

Latik (coconut sugar syrup)

  • 1 ½ cup coconut milk (see note 2)
  • ¾ cup dark muscovado sugar
  • ¼ teaspoon salt

Malagkit (glutinous rice)

  • 3 cup glutinous rice (see note 1)
  • 2 ½ cup water
  • ¼ teaspoon salt
  • 2 pcs pandan leaf (optional)
  • 1 ½ cup coconut milk
  • ½ cup white sugar (see 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.

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 then drain well. Place in a pot and then add 2 ½ cup 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 rice is cooked through. Stir and scrape the sides occasionally. Remove and discard the 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.
  • Once the liquid is completely absorbed and the mixture becomes stiff, pour the rice onto a baking pan. Flatten with a spatula.
  • 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:

  1. Glutinous rice – also known as sweet rice or sticky rice. You can find this in many Asian supermarkets and popular online stores.
  2. Coconut milk for the latik syrup – coconut cream is recommended. Use that, if available.
  3. Muscovado sugar/ dark brown sugar – can be substituted with brown sugar. Note that latik syrup will be lighter in color.
  4. White Sugar - adjust up to ⅓ cup for less sweet sticky rice.
  5. For a stiffer/caramelized latik syrup - broil longer up to 40 minutes.
  6. Measurement: Use BAKING CUPS, not the cup that comes with the rice cooker.
Jump to Video
Course : Dessert
Cuisine : Filipino
Keyword : bibingka biko, bibingka rice recipe
Nutrition Facts
Bibingka Malagkit
Amount per Serving
Calories
267
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
8
g
50
%
Sodium
 
85
mg
4
%
Potassium
 
134
mg
4
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
3
g
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
21
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Madgin says

    September 27, 2021 at 7:18 pm

    5 stars
    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!

    Reply
  2. Matutina says

    May 28, 2021 at 5:54 pm

    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.

    Reply
  3. trini dawson says

    January 04, 2021 at 10:44 pm

    5 stars
    Looks easy but what is the ratio of sugar to coconut milk ingredients?

    Reply
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