Bibingkang malagkit is a beloved Filipino treat — coconut sticky rice with a delicious coconut caramel topping. Just 6 ingredients and so easy to make!
Line a 9x13 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
Lower the heat and gently simmer the mixture, stirring occasionally so the rice doesn’t burn.
Allow the mixture to thicken considerably, or until the rice absorbs almost all the coconut milk.
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
Remove from heat and transfer to prepared baking dish. Spread evenly and set aside.
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
Bring to a boil then lower heat to a gentle simmer. Cook until the mixture is thick but still runny, like syrup.
Pour the coconut caramel topping on top of your coconut rice and spread evenly.
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.
Video
Notes
Total yield depends on how big or small your serving size is. The estimated nutrition information is based on 24 servings.
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.
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.
Be careful when bringing out your bibingka malagkit from the oven. The topping is most likely still bubbly and very hot.
See post for more tips, FAQs and step-by-step photos.