The Secret to Perfect Kakanin: Glutinous Rice Bibingka with Coconut Cream

In the Philippines, the word Bibingka often conjures up images of a fluffy, sponge-like rice cake baked in a clay pot, usually eaten during the Christmas season. However, there is another beloved version that is arguably richer, chewier, and even more decadent: Bibingkang Malagkit.

Bibingkang Malagkit translates to “sticky rice cake.” Unlike its spongy counterpart, this dessert uses whole glutinous rice (malagkit) cooked in rich coconut milk before being baked under a blanket of sweet, caramelized coconut topping. It’s an essential part of the Filipino culinary tradition, a perfect blend of texture—chewy and soft—and flavor—deeply coconutty and caramelized. Get ready to create a truly irresistible tropical treat right in your own kitchen!

Ingredients

This recipe makes one 9×13 inch rectangular baking dish (12-16 servings).

For the Sticky Rice Base (Malagkit):

• 2 cups Glutinous Rice (Sweet Rice/Sticky Rice), rinsed and drained
• 2 cans (13.5 oz each) Full-Fat Coconut Milk, divided
• 1 cup Water
• ½ cup Granulated Sugar
• ½ teaspoon Salt
• Optional: 1 Pandan Leaf (tied in a knot) or 1 teaspoon Vanilla Extract

For the Coconut Caramel Topping (Latik Glaze):

• 1 can (13.5 oz) Full-Fat Coconut Cream (or the thickest part of a can of coconut milk)
• 1 cup Packed Brown Sugar (Muscovado recommended for deeper flavor)
• ¼ teaspoon Salt

Equipment & Lining:

• 9×13 inch baking dish
• Optional: Banana leaves, thawed and wiped clean (for lining, highly recommended for aroma)

Instructions (Step-by-Step)

Step 1: Cook the Sticky Rice Base

1. Start the Rice: In a large, heavy-bottomed pot or Dutch oven, combine the rinsed glutinous rice, 1 can of coconut milk, the 1 cup of water, and ¼ teaspoon of salt. Add the knotted pandan leaf or vanilla extract, if using.
2. Boil and Simmer: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent the rice from sticking to the bottom. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the liquid has been mostly absorbed and the rice is semi-cooked.
3. Sweeten the Rice: Add the remaining 1 can of coconut milk and the granulated sugar to the pot. Continue to cook over low heat, stirring occasionally, until the liquid is fully absorbed and the mixture is thick and very sticky. The rice should be cooked through. Remove the pandan leaf.

Step 2: Prepare the Baking Dish

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with butter or oil.
2. Line the Pan (Optional): If using, line the pan with banana leaves, ensuring they overlap and cover the entire bottom and sides. Brush the leaves with a little melted butter or oil. The leaves add a traditional aroma and prevent sticking.
3. Spread the Rice: Transfer the sticky rice mixture into the prepared baking dish. Use a lightly oiled spatula or the back of a spoon to press and spread the mixture evenly across the pan. Set aside.

Step 3: Make the Coconut Caramel Topping (Latik Glaze)

1. Combine Ingredients: In a medium saucepan, combine the coconut cream, brown sugar, and ¼ teaspoon of salt.
2. Cook to Syrup: Bring the mixture to a boil over medium heat. Reduce the heat to a gentle simmer and cook, stirring frequently, for about 15-20 minutes. The topping should reduce and thicken into a dark, syrupy consistency, similar to a soft caramel. Be careful not to overcook it, or it will harden like candy.

Step 3: Make the Coconut Caramel Topping (Latik Glaze)

1. Combine Ingredients: In a medium saucepan, combine the coconut cream, brown sugar, and ¼ teaspoon of salt.
2. Cook to Syrup: Bring the mixture to a boil over medium heat. Reduce the heat to a gentle simmer and cook, stirring frequently, for about 15-20 minutes. The topping should reduce and thicken into a dark, syrupy consistency, similar to a soft caramel. Be careful not to overcook it, or it will harden like candy.

Step 4: Assemble and Bake

1. Pour the Topping: Carefully pour the coconut caramel topping evenly over the sticky rice layer in the baking dish. Use a spatula to gently spread the topping to the edges.
2. Bake: Bake in the preheated oven for 45 to 60 minutes, or until the topping is thick, glossy, and caramelized to a dark golden-brown color. The edges of the cake should look firm and slightly crisp.
3. Cool Completely: Remove from the oven and let the Bibingkang Malagkit cool completely on a rack before slicing. This is crucial—cooling allows the rice to fully set, ensuring clean, manageable slices.

Conclusion: Serving Your Sweet Success

The moment the Bibingkang Malagkit emerges from the oven, your kitchen will be filled with the sweet, tropical scent of caramelized coconut. Once cooled and sliced into squares or diamond shapes, the cake reveals a perfect contrast: a rich, chewy base of glutinous rice topped with a sticky, caramelized glaze.

This sweet treat is traditionally enjoyed as a hearty dessert (panghimagas) or a delicious snack (merienda) alongside a warm cup of coffee or hot chocolate. Whether you share it at a holiday gathering or enjoy a piece as a midday pick-me-up, this Bibingkang Malagkit recipe is guaranteed to transport your taste buds straight to the heart of the Philippines.

FAQ

1. What is the difference between Bibingka and Bibingkang Malagkit?

• Bibingka is typically a fluffy, sponge-like cake made from rice flour, often leavened with baking powder, and baked with salted egg and cheese toppings.
• Bibingkang Malagkit is a dense, chewy cake made from whole glutinous rice (sweet/sticky rice) and topped with a coconut caramel glaze.

2. Can I use brown sugar instead of Muscovado sugar for the topping?

Yes, you can. Muscovado sugar provides a deeper, richer molasses flavor and darker color. However, packed dark brown sugar is an excellent substitute and will still provide great flavor and caramelization.

3. What is the purpose of the banana leaves?

Banana leaves are optional, but highly recommended! When heated in the oven, they release a subtle, earthy, and appealing aroma that infuses the rice cake, giving it an authentic, traditional flavor. They also prevent the rice from sticking to the pan.

4. How should I store leftover Bibingkang Malagkit?

Store leftover slices, tightly covered, at room temperature for 1 to 2 days, or refrigerate them for up to a week. To reheat, you can use a microwave for a few seconds until warm and soft, or a toaster oven to warm it up while keeping the edges slightly crisp.

5. My coconut caramel topping seems too thin/too thick. What should I do?

• If it’s too thin: Continue to simmer gently, stirring frequently, until the mixture reduces and coats the back of a spoon. Be patient!
• If it’s too thick: If it accidentally turns hard and candy-like, add 1-2 tablespoons of water or coconut milk and reheat gently to soften it back into a thick, spreadable syrup.