• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Filipino Desserts and Kakanin

    Bibingkang Malagkit Recipe

    by Jolina | Published: August 3, 2023 | Last Updated: August 3, 2023 | 25 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Pin for Delicious Authentic Bibingkang Malagkit.
    Pin for Bibingkang Malagkit Recipe.
    Pin for Delicious Authentic Bibingkang Malagkit.

    Bibingkang malagkit is a beloved Filipino treat — coconut sticky rice with a delicious coconut caramel topping. With just 6 ingredients and so easy to make, it’s perfect for picnics, potlucks, merienda and more.

    (Try royal bibingka, espasol or ube biko for other varieties of Filipino rice cakes. Hooked on Filipino cuisine? Be sure to bookmark this ultimate collection of Filipino desserts.)

    Freshly cooked bibingkang malagkit.
    Jump To hide
    What is bibingkang malagkit
    Why you’ll love making it
    How to cook
    Expert tips
    Recipe FAQs
    Other Filipino recipes
    Bibingkang Malagkit

    The Philippines is a land of coconuts. So it’s no surprise that a lot of our cuisine is coconut-based.

    We love using glutinous rice too (also known as sticky rice, or malagkit in Tagalog) so you’ll see sweet treats like suman malagkit, champorado and more.

    Bibingka malagkit is a delightful combination of the two. Let’s get to it.

    What is bibingkang malagkit

    Malagkit na bibingka in small plates.

    Bibingka malagkit is a kind of sticky rice cake. There are two components:

    • Rice — cooked in a pot or a rice cooker until it has absorbed almost all the coconut milk. It’s then transferred to a baking pan lined with banana leaves.
    • Topping — a mixture of coconut cream and brown sugar cooked until syrupy, spread on top of the coconut rice, then baked.

    Some variations include making it with langka, with macapuno or with condensed milk.

    Why you’ll love making it

    A slice of Filipino sticky rice cake.

    We make this recipe so often and I hope you’ll love it too!

    • Easy forgiving recipe — there are two components but this is a really easy recipe to follow. And it’s also very forgiving; there’s very little chance of messing it up!
    • Makes a big batch — this recipe makes a big batch that can be sliced into 24 squares or more. Perfect to bring to potlucks and picnics, serve to company, and other special occasions.
    • Delicious and authentic — most importantly, it’s so good! And it looks and tastes like you remember it. I did make some adjustments so it doesn’t turn out too sweet like some bibingka we find in Manila, which makes it that much more delicious.

    How to cook

    Ingredients for bibingkang malagkit.
    (Featured products are not sponsored.)

    This recipe for bibingkang malagkit involves cooking then baking the rice cake. No oven? No problem. Check out the FAQs.

    Ingredients and tools

    In addition to sugar, brown sugar and salt, you will need:

    • Coconut milk — I recommend full fat coconut milk for best results.
    • Coconut cream — coconut cream (referred to as kakang gata) is different from coconut milk in that cream contains less water and is much thicker. You know how sometimes when you open a can of coconut milk, some part of it has solidified? That can be considered coconut cream.
    • Glutinous rice — also called sticky rice or sweet rice. And if you’re wondering if glutinous rice is the same as malagkit in the Philippines, yes it is!
    • Banana leaves — I use banana leaves to line my pan and while this is optional, I highly recommend it to give your bibingka that authentic look and smokey flavor. The banana leaves I buy here are frozen.
    • Baking dish — I use a 9×13 inch baking dish. If you want thicker slices, use a slightly smaller pan.

    Step-by-step photos

    Line a 9×13 inch baking dish with banana leaves (see Expert Tips on how to prep the banana leaves for use). If you can’t find banana leaves, you can use parchment paper.

    Glutinous rice combined with coconut milk in a saucepan.

    In a large pot, combine glutinous rice and coconut milk. 

    Glutinous rice and coconut milk in a pot.

    Bring to a boil.

    Sticky rice and coconut milk in a saucepan.

    Lower the heat and gently simmer the mixture, stirring occasionally so the rice doesn’t burn. 

    Sticky rice cooking in a saucepan.

    Allow the mixture to thicken considerably, or until the rice absorbs almost all the coconut milk.

    Sugar added to sweet rice.

    Add granulated sugar and salt.

    Cooked sweet rice in a pot.

    Continue cooking and stirring until the rice gets thick and sticky. You’ll want to cook until the mixture sticks together as you stir it. 

    Cooked glutinous rice in a baking dish lined with banana leaves.

    Remove from heat and transfer to prepared baking dish. Spread evenly and set aside while you preheat your oven to 350F.

    Topping for bibingka malagkit in a saucepan.

    To make the topping, in a medium saucepan, combine all topping ingredients.

    Topping for bibingka boiling in a pot.

    Bring to a boil then lower heat to a gentle simmer. Cook until the mixture is thick but still runny, like syrup.

    Caramel coconut topping on top of cooked rice.

    Pour the coconut caramel topping on top of your coconut rice and spread evenly. 

    Freshly made bibingkang malagkit.

    Bake for 60 minutes or until the topping becomes thick, sticky and dark brown. It’s okay to remove the pan from the oven while the topping is bubbling. Allow to cool before slicing and serving.

    Expert tips

    Filipino bibingkang malagkit on a plate.

    Easier than you thought, right? Here are more tips for the best bibingkang malagkit every time. 

    • Use the right kind of rice. We use glutinous rice in this recipe. Regular rice won’t work. It would say glutinous, sweet, or sticky rice on the packaging.
    • Don’t over cook the rice. When you’re reducing the rice and the coconut milk, you want the mixture to thicken but not to cook all the way. I usually take it off the heat when it’s about 75-80% cooked. Overcooking at this point will result to unnecessarily tough bibingka. We’re going for slightly makunat, not matigas.
    • Don’t over cook the topping. You also don’t want the topping to get too thick otherwise, it will turn to candy. It should still be spreadable. 
    • Broiling is an option. Is your topping not getting as brown as you’d like? You can broil for a couple of minutes to get that perfectly burnt look. You can also use a blow torch if you have one.
    • Using frozen banana leaves. Make sure to thoroughly rinse and dry the banana leaves before using. To make them more pliable, pour boiling water over them (repeat a few times) or pass them over a small open flame (be careful because they will catch on fire or burn) until soft. And use more than one so they overlap and line your pan completely.

    Recipe FAQs

    A slice of bibingkang malagkit sticky rice cake.
    What is the difference between bibingkang malagkit and bibingka?


    Bibingkang malagkit is made with glutinous rice and topped with a thick coconut syrup or spread. 

    Bibingka is made with glutinous rice flour and topped with cheese, salted eggs and shredded coconut. This bibingka cheesecake is based on it.

    What is the difference between bibingkang malagkit and biko?


    The terms “bibingkang malagkit” and “biko” are often used interchangeably and sometimes mean the same thing in some parts of the Philippines.

    However, technically, biko, while also made with glutinous rice, is not topped with coconut syrup but simply with latik or coconut curd.

    Can I make bibingkang malagkit without an oven?


    Yes, however, you won’t get the same sticky topping and makunat rice texture. It will still be delicious though. 

    Main differences in preparation:
    – Cook the rice completely then transfer to pan.
    – Thicken the topping more then spread on top of rice.
    – Allow your bibingka to set and firm up a little bit before serving.

    Can I make this recipe ahead of time?


    You can make this the day before you plan on serving it. Allow to cool completely then keep it covered in the fridge.

    Place on your counter to thaw before serving or warm the slices in the microwave until heated through.

    How long does bibingka malagkit last?


    Bibingka malagkit is best served the day it’s made.  

    Leftovers can be stored in a covered container in the fridge and should keep for 2-3 days. After that, it will get too tough to enjoy. 

    To serve, warm in the microwave until heated through.

    Other Filipino recipes

    Interested in making other Filipino recipes? Try these:

    • Ginataang mais in a yellow bowl.
      Ginataang Mais Recipe
    • Palitaw Recipe Easy Authentic
      Palitaw Recipe (Filipino Rice Cakes with Coconut and Sesame Seeds)
    • Filipino Cassava Cake with Macapuno Recipe
      Filipino Cassava Cake with Macapuno
    • Bowl of freshly made pichi pichi
      Easy Pichi Pichi Recipe

    Happy baking!

    Did you make this delicious Filipino kakanin? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    A slice of bibingkang malagkit.

    Bibingkang Malagkit

    Author: Jolina
    Bibingkang malagkit is a beloved Filipino treat — coconut sticky rice with a delicious coconut caramel topping. Just 6 ingredients and so easy to make!
    5 from 54 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 45 minutes mins
    Total Time 2 hours hrs
    Course Dessert, Snack
    Cuisine Filipino
    Servings 24 servings
    Calories 108 kcal

    Equipment

    • 9×13 Baking Dish
    • Pot

    Ingredients
     
     

    Sticky Coconut Rice

    • 2 14-oz cans coconut milk
    • 2 cups glutinous rice washed and drained
    • ½ cup granulated sugar
    • ¼ tsp salt

    Coconut Caramel Topping

    • 1 14-oz can coconut cream
    • 1 cup brown sugar packed
    • ½ tsp salt

    Instructions
     

    • Line a 9×13 inch baking dish with banana leaves. If you can’t find banana leaves, you can use parchment paper.
    • In a large pot, combine glutinous rice and coconut milk. Bring to a boil.
      2 cups glutinous rice, 2 14-oz cans coconut milk
      Glutinous rice and coconut milk in a pot.
    • Lower the heat and gently simmer the mixture, stirring occasionally so the rice doesn’t burn. 
      Sticky rice and coconut milk in a saucepan.
    • Allow the mixture to thicken considerably, or until the rice absorbs almost all the coconut milk.
      Sticky rice cooking in a saucepan.
    • Add granulated sugar and salt and continue cooking and stirring until the rice gets thick and sticky. You want the mixture to stick together as you stir it. 
      ½ cup granulated sugar, ¼ tsp salt
      Cooked sweet rice in a pot.
    • Remove from heat and transfer to prepared baking dish. Spread evenly and set aside.
      Cooked glutinous rice in a baking dish lined with banana leaves.
    • Preheat your oven to 350F.
    • In a medium saucepan, combine all topping ingredients.
      1 14-oz can coconut cream, 1 cup brown sugar, ½ tsp salt
      Topping for bibingka malagkit in a saucepan.
    • Bring to a boil then lower heat to a gentle simmer. Cook until the mixture is thick but still runny, like syrup.
      Topping for bibingka boiling in a pot.
    • Pour the coconut caramel topping on top of your coconut rice and spread evenly. 
      Caramel coconut topping on top of cooked rice.
    • Bake for 60 minutes or until the topping becomes thick, sticky and dark brown. It’s okay to remove the pan from the oven while the topping is bubbling.
      Freshly made bibingkang malagkit.
    • Allow to cool before slicing and serving.

    Video

    Notes

    1. Total yield depends on how big or small your serving size is. The estimated nutrition information is based on 24 servings.
    2. If using banana leaves, make sure to thoroughly rinse and dry before using. To make them more pliable, pour boiling water over them (repeat a few times) or pass them over a small open flame (be careful because they will catch on fire or burn) until soft. And use more than one so they overlap and line your pan completely.
    3. If your topping is not getting as brown as you’d like, you can broil for a couple of minutes to get that perfectly burnt look. You can also use a blow torch if you have one.
    4. Be careful when bringing out your bibingka malagkit from the oven. The topping is most likely still bubbly and very hot.
    5. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 108kcalCarbohydrates: 26gProtein: 1gFat: 0.1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 76mgPotassium: 24mgFiber: 0.4gSugar: 13gVitamin C: 0.002mgCalcium: 9mgIron: 0.3mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Filipino Desserts and Kakanin

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of pistachio sans rival on a plate.
      The Best Pistachio Sans Rival
    • Fried Filipino tikoy.
      Tikoy (Nian Gao Filipino Style)
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Nome

      October 31, 2024 at 4:23 am

      5 stars
      Used your recipe and added unsweetened cocoa powder as well as hickory smoked crushed almonds and some applewood smoked salt.
      Delicious

      Reply
      • Jolina

        October 31, 2024 at 10:45 am

        Hi Nome, those are certainly very interesting additions. Glad they worked out!

        Reply
    2. Anna M

      July 05, 2024 at 9:34 pm

      5 stars
      Best bibingka ever!!!

      I’ve tried many recipes, this is yet the best.
      I also decreased the sugar for both sticky rice (less 2 T) and topping (3/4 c instead of 1c).

      Also simmered more coconut cream while the bibingka was in the oven until it became latik. Then I poured it over for added ooomph.

      Reply
      • Jolina

        July 08, 2024 at 9:08 am

        Thanks Anna! I’d love to try the simmered coconut cream next time, sounds delicious!!

        Reply
    3. Mylene

      May 27, 2024 at 10:27 pm

      5 stars
      Your bibingka malagkit recipe tastes so much like my Lola’s recipe. Thank you so much!!

      Reply
      • Jolina

        June 04, 2024 at 2:05 pm

        I’m flattered! Lola recipes are the best 🙂 Glad you enjoyed the bibingka Mylene!

        Reply
    4. Tina

      April 09, 2024 at 2:13 pm

      3 stars
      I wish that I used less sugar. This was like 50% sweeter than my family’s recipe. Too sweet :/ Easy to follow recipe though.

      Reply
      • Jolina

        April 10, 2024 at 11:18 am

        Hi Tina, thanks for trying it out! Happily, the recipe is very easy to adjust sweetness according to your taste.

        Reply
    5. Viki

      January 18, 2024 at 5:26 pm

      I buy this quite often @ the Filipino store.
      Since I found your recipe I thought I’d give it a try. Stirring the rice with the coconut milk didn’t seem to get as sticky as I had thought it would. The cans of coconut milk were 13 ounces versus 14 ounces as you have suggested. I followed all the instructions and putting the caramel topping on was not as syrupy as I thought it would’ve been. So right now it’s baking in the oven and I will send you a picture once it’s complete.

      Reply
      • Jolina

        January 23, 2024 at 8:21 am

        Hi Viki, just make sure you used glutinous rice and you should be good!

        Reply
    6. Lauren

      October 27, 2023 at 11:32 am

      We always have this during the Christmastime! I can’t wait to make it 🙂

      Reply
    7. Lynndee

      October 20, 2023 at 8:24 am

      I love bibingka and I totally indulged in it during our vacation early this year. But I haven’t tried preparing it here in the U.S. I must try your recipe soon! Yum!

      Reply
    8. Bingbing

      October 10, 2023 at 11:15 pm

      5 stars
      I love the topping of coconut and brown sugar. It’s my favorite part of bibingka! Thanks for the recipe.

      Reply
      • Jolina

        October 12, 2023 at 10:12 am

        Mine too! 🙂

        Reply
    9. Clarie

      October 02, 2023 at 6:46 am

      5 stars
      This is one of my favorite kakanin! Your version is not too sweet which my mom likes.

      Reply
      • Jolina

        October 03, 2023 at 11:21 am

        That’s what my parents like about it too 🙂

        Reply
    10. Ami

      October 01, 2023 at 4:25 pm

      5 stars
      Hi Jolina this is my father’s favorite kakanin and I’m happy to be able to make it for him. He loves it! Already have requests to make again.

      Reply
      • Jolina

        October 02, 2023 at 12:01 pm

        Glad he likes it Ami!

        Reply
    11. Linda

      September 30, 2023 at 4:20 pm

      5 stars
      Hi Jolina, your bibingka recipe tastes like how I remember bibingka in our hometown. Thanks for the recipe!

      Reply
      • Jolina

        October 02, 2023 at 12:00 pm

        That’s a wonderful thing to hear Linda!

        Reply
    12. Amber Myers

      September 25, 2023 at 2:43 pm

      This looks delicious. I have always been a fan of Filipino foods. I’m excited to try it.

      Reply
    13. Anna

      September 21, 2023 at 11:56 am

      5 stars
      This is one of my most favorite Filipino kakanin! And first time making it too! My husband who’s not a big fan if rice desserts loved it as well. Thanks for the recipe! Authentic and delicious.

      Reply
      • Jolina

        September 25, 2023 at 2:12 pm

        You’re most welcome Anna! Glad you and your husband liked it 🙂

        Reply
    14. Katrina

      August 31, 2023 at 2:05 am

      5 stars
      Hi Jolina, making bibingka made me nostalgic for the days in RP! It’s been a while since I had some bibingka and it was a pleasure to make some. Tastes just as I remember. Thanks for all your Filipino recipes! Btw, one whole tray is too much for one person haha next time I will cut the recipe in half.

      Reply
      • Jolina

        September 01, 2023 at 9:30 am

        That’s great to hear Katrina! And you’re very welcome 🙂

        Reply
    4.97 from 54 votes (44 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust

    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)

    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.

    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette

    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies

    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake

    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.