Bibingkang malagkit cooked in the rice cooker plus the Latik recipe. It’s fast and easy to make—a crowd-pleaser recipe.
What is Bibingkang Malagkit
Bibingkang Malagkit is a favorite Filipino sweet rice cake using sticky rice as base ingredients.
It is also called Biko in the Visayan part of the Philippines. I learned to make this through my grandma when I was in sixth grade, and the recipe was polished all throughout the years.
It is usually served in the Holidays. Served on special occasions like Christmas and New Year, it is a typical dessert served for New Year’s meal: IT MEANS UNITY AND “STICK” together as a family and sweet life throughout the year.
Its main ingredient is Sticky Rice / Malagkit. This dessert is straightforward to make; I promise.
What is Malagkit
Bibingka Vs. Biko
Is bibingkang malagkit simalar to Biko? Bibingka Malagkit is also called Biko. It is called Bibingkang Malagkit in the Luzon,but in VIisayas, it’s called Biko. Both names can be in interchanged, depending on which location you are in the Philippines.
- Malagkit (sticky rice)
- Dark brown sugar
- coconut milk.
HOW TO MAKE LATIK
- Mix the coconut and sugar and add in the salt. Cook in medium heat until caramel is formed. Set aside half a cup of the mixture for the caramel topping.
- When the rice is ready, prepare the caramel sauce topping.
- Mix it with the coconut mixture, set it aside, and start working on making the caramel.
BIBINGKANG MALAGKIT RECIPE
- Wash sticky rice thoroughly and soak in water for an hour. After an hour, drain water and transfer rice in the rice cooker bowl, and add in 2 cups of water.
- Turn on the rice cooker.
- While rice is cooking, cook sugar, and coconut milk until the sugar is dissolved, then add the salt.
- Continue cooking on high heat. Mix and stir continually until caramel forms. The color of the mixture will turn light brown and sticky.
- Set aside 1/2 cup of the caramel mixture and pour into the sticky rice and mix until the caramel coats the rice grain.
- Pour, flatten, and level sticky rice into the prepared pan and then pour the remaining 1 1/2 cup sugar mixture on top of the sticky rice.
- Broil on high until the caramel is lightly charred.
WHAT I LOVE ABOUT THIS RECIPE:
1. It is not too sweet compared to others I tried.
2. The rice is not soggy.
3. Great for breakfast with coffee.
4. So filling.
HOW TO STORE BIBINGKA MALAGKIT
- Fridge- place Bibingkang Malagkit in a sealed container and store in the fridge for 3 days.
- Freezer :place in an airtigh container and freeze. When ready to eat, thaw and reheat it for 40 seconds in the microwave.
FOR MORE RICE RECIPE
Suman Muron ( moo-ron) is a Filipino dessert almost similar to that of Suman. It’s wrapped with banana leaves, it is pre-cooked and steamed for the mixture to stick together and for the banana leaf’s aroma to stick to the dough.
Palitaw or float in English is a famous dessert/snacks in the Philippines. This snacks got its name because when you prepare it, you just have to submerge the Palitaw mixture into the boiling water and when it floats, it is done.
- rice cooker
- 2 cups Malagkit or Glutinuous rice or sticky rice
- 1 1/2 cups water
- 3/4 cup dark brown sugar
- 1/2 teaspoon salt
- 1 can coconut milk 13.4 fl oz
- 3 cups water use to soak the sticky rice
- Prepare the sticky rice: Place the rice in a medium size bowl and add in 3 cups of water. Soak rice for one hour. After an hour, drain the rice and place in the rice cooker bowl add in 1 1/2 cups of water. . Turn on the rice cooker.
- Make the Caramel Sauce: While the rice is cooking, add in the coconut milk in s medium size pan. Add the brown sugar and salt. Stir continuously and cook the mixture in medium heat until the mixture is sticky or a caramel sauce is form. Turn off the heat and set aside 1/2 cup of the sauce for toppings.
- Assemble the Bibingkang Malagkit: Place the cook rice in a flat small size baking pan add the caramel sauce and mix gently making sure that the rice is coated with the caramel sauce. Flatten the rice and pour the 1/2 cup caramel sauce on top.
- Broil: Place oven rack in the middle of the oven and place the prepared pan at the middle of the rack. Broil on high until the caramel is lightly charred but not burned. Keep an eye on it, because it burns easily.