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.
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 1/2 cup coconut milk, 3/4 cup dark muscovado sugar, 1/4 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.
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 1/2 cup coconut milk, 1/2 cup white sugar
Assembly
Once the liquid is completely absorbed and the mixture becomes stiff, pour the rice onto a baking pan.
Flatten with a spatula. Pour the latik syrup on top of the sticky rice and spread evenly.
Baking (see note 6)
Preheat the oven to 400°C /400°F for 10 minutes
Lower temperature to 180°C/350°F. Switch the oven to upper heating mode. Move the rice cake to the top rack and bake until the latik is caramelized. This could take about 20 to 30 minutes, longer depending on the type of oven. For compact ovens cooking 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!
Video
Notes
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 1/3 cup for less sweet sticky rice.
Measurement: Use BAKING CUPS, not the cup that comes with the rice cooker.
Baking - temperature amended to shorten the cooking time. An alternative cooking method is using your oven's BROILER or using the BROIL mode. My oven allows me to select the temperature in broil mode. I've read that some ovens don't have that option. It's fine to use the pre-set temperature, just watch it carefully to avoid burning