Bibingkang Malagkit
User Reviews
3.9
Bibingkang Malagkit
Description
This recipe for Bibingkang Malagkit uses washed glutinous rice cooked with water and optionally a pandan leaf for fragrance. Once the rice absorbs the water, it is combined with coconut milk, sugar, and salt cooked down until the mixture turns thick and sticky. The brown sugar is cooked separately with coconut milk to make a caramel-like topping that is layered or poured over the rice mixture in the pan.
The result is a dense, sticky cake with a creamy coconut flavor contrasted by the dark sweetness and slightly chewy texture of the brown sugar topping. Cooking on medium heat while stirring produces a sticky consistency that pulls away from the pan’s sides. Using coconut oil or melted butter to grease the baking pan prevents sticking and adds a subtle richness.
Pandan leaf adds an optional but traditional floral aroma that brightens the coconut flavor. You may substitute coconut cream to speed up reducing the coconut topping. The dish is usually cut into squares and served as a festive or breakfast treat.
The recipe suggests a 5x8 inch pan but notes adjustments if a wider pan is used or thicker caramel is preferred. The cooking steps require some stirring attention to attain the right thickness and avoid burning.
Ingredients
- 1 tablespoon coconut oil or melted butter
- 2 cups glutinous rice washed and drained well
- 1 ½ cups water
- 1 pandan leaf optional
- 5 cups coconut milk
- ¾ cup white sugar
- ¼ teaspoon salt
- 1 cup brown sugar
Instructions
- Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
- Rinse glutinous rice a few times or until water runs almost clear. Drain well.
- In a deep, thick-bottomed pot or rice cooker, combine rice and water. Tie a pandan leaf into a knot and add it to the rice.
- Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed.
- Allow to cool to touch and fluff with a fork to separate grains. Discard pandan leaf.
- In a wide non-stick skillet over medium heat, combine 3 cups coconut milk, white sugar, and salt. Stir until sugar is dissolved and bring to a simmer. Lower heat and continue to cook until slightly reduced and thickened.
- Add rice, gently stirring to distribute evenly. Cook, stirring occasionally, for about 50 to 60 minutes or until the mixture is very thick and sticky, and pulls away from the sides of the pan.
- Meanwhile, In a non-stick pan over medium heat, combine the remaining 2 cups coconut milk and brown sugar. Cook, stirring occasionally, until very thick yet spreadable.
- Transfer the sticky rice into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Spoon coconut caramel topping over rice and spread across the surface to completely cover.
- Bake in a 350 F oven for about 20 to 30 minutes or until topping is caramelized and bubbly.
- Remove from oven and allow to cool completely before slicing.
Notes
- Add a knotted pandan leaf when cooking the rice to infuse subtle aroma and flavor; remove before mixing with coconut milk.
- Substitute coconut cream for coconut milk in the topping to reduce cooking time due to higher fat concentration.
- Butter or coconut oil the baking pan to prevent the sticky rice from adhering and aid release after cooking.
- Adjust pan size or increase topping ingredients if you want thicker caramel layers or use a wider pan than 5x8 inches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 89g | 30% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 121mg | 5% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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