3.9 from 231 votes
Bibingkang Malagkit
Bibingkang Malagkit is the ultimate sweet treat! Soft, chewy, and topped with sweetened coconut spread, it's sure to be a crowd-pleaser. And it's gluten-free, too!
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 Servings
Calories: 645 kcal
Course:
Dessert
Cuisine:
Filipino
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.
Cup of Yum
Notes
- You can add a knot of pandan leaves when cooking the rice for aroma and flavor.
- To speed up making the sweetened coconut topping, swap the coconut milk with coconut cream if you have it on hand. This first extraction, or kakang gata is more concentrated and has less water content to reduce.
- Brush the inner bottom and sides of the baking pan with melted butter to keep the rice from sticking. You can also use coconut oil or line the pan with wilted banana leaves.
- The pan I use is 5 x 8-inch in size; if using a wider pan or you prefer a thicker caramel, you might need to double the amount of topping.
Nutrition Information
Calories
645kcal
(32%)
Carbohydrates
89g
(30%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
4mg
(1%)
Sodium
121mg
(5%)
Potassium
411mg
(12%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
44IU
(1%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 645
% 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.