Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly sweet, creamy and chewy. Topped with sweetened coconut spread, this Filipino rice cake is a delicious treat you’ll love as snack or dessert.

Bibingkang Malagkit on an aluminum baking pan

Guys, I am sorry I haven’t been here as often this month and that my recipe posts have dwindled to once a week. You see, I am insane because, for some reason, I think I have super powers and can do it all.

As if maintaining Nashville Filipino Restaurant and my other blog, Onion Rings and Things, was not hard enough, I decided to start a THIRD cooking blog for Instant Pot and Slow cooker recipes. As I said, I am crazy. Or maybe I just love what I do so much I live it and breathe it. 🙂


Also, in my defense, I haven’t totally neglected the blog. I’ve been knee-deep in reshooting and updating old recipes to include in-process photos and helpful tips.

cut bibingka malagkit in baking pan

I hope you’ve already checked out our revamped biko post because this bibingkang malagkit also belongs to the same family of Filipino kakanin. In fact, this native delicacy is also referred to as biko in other regions of the country.

The ingredients of both rice cakes are mostly the same, but while the other is topped with latik, this version is topped with coconut caramel topping and finished off in the oven to brown.

Tips on How to Make Bibingkang Malagkit

cooked glutinous rice cake in a baking pan with a pan of caramel sauce to use as topping

Step 1: Cook the Sticky Rice

  • While you can partially cook the glutinous rice in water and finish off in coconut milk and brown sugar, I like to cook the rice straight in the sweetened milk mixture. It can be a little tricky finding that sweet spot of perfectly cooked sweet rice and a chewy texture using this method but the extra depth of flavor is worth the effort.
  • As different brands of rice work differently, and the required liquid may vary, I like to start off with 4 cups of coconut milk and then add water in small increments as needed to thoroughly cook the rice.
  • Do not skip the salt as it helps balance the sweetness and richness of the rice cake.
  • For an extra boost of aroma and flavor, add a knotted strip of pandan leaves when cooking the rice. You can also line the baking dish with wilted banana leaves.
  • Please do not leave the rice mixture unattended as it can burn in the bottom pretty quickly. Use a wide non-stick pan to make stirring easier.
  • The sweet rice mixture is ready when it begins to pull away from the sides of the pan.
  • Since we are not making latik here, use melted butter to grease the baking pan. If you have coconut oil on hand, so much the better!

coconut caramel sauce in an orange skillet

Step 2: Make the Coconut Caramel Topping

  • The caramel sauce is pretty easy to make but does take time to thicken. Make it in another pan the same time as the rice mixture so they’ll finish congruently. Or you can prepare it a day before and store in the refrigerator in a covered container.
  • I used coconut milk in this recipe so you’ll need a fewer number of ingredients but swapping coconut cream (kakang gata or first extraction) will speed up the process as it’s more concentrated and has less water content to reduce.
  • Use a non-stick pan so you don’t have to stir the mixture as often and use a wide shallow pan instead of a deep saucepot so the excess liquid will evaporate quicker.
  • The coconut caramel is ready when it’s thick enough to coat the back of the spoon.

bibinkang malagkit with caramel topping ready to bake

Step 3: Top the rice cake with Coconut Caramel Sauce

  • Spoon the caramel topping on the rice cake and spread evenly to cover the cake completely.
  • Tap the baking pan on the kitchen counter a few times to smooth out the thick sauce to remove bubble if any.
  • The pan I use is 5 x 8-inch in size, and half the amount of the caramel sauce probably would have been enough, but the topping is my favorite part of this rice cake, so I like to load it up  🙂

a slice of bibingkang malagkit on a white serving plate

Give this bibingkang malagkit a try and let me know what you think. I’ll be back in few days with my almost-famous cassava cake updated with new photos. Enjoy!

4 from 1 vote
a slice of bibingkang malagkit on a white serving plate
Bibingkang Malagkit
Prep Time
Cook Time
Total Time

Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly sweet, creamy and chewy. Topped with sweetened coconut spread, this Filipino rice cake is a delicious nashville filipino food treat you'll love as snack or dessert.

Keyword:bibingkang malagkit
Servings: 12Servings
Calories: 519kcal
Author: Lalaine
  • 1tablespooncoconut oil or melted butter
  • 1pandan leaf, optional
  • 6cupscoconut milk
  • 2 1/2cupsdark brown sugar
  • 1/4teaspoonsalt
  • 2cupsglutinous rice, washed and drained well
  • 1 1/2cupswater
  1. Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.

  2. In a wide, non-stick pan over medium heat, combine 4 cups of the coconut milk, 1 cup of the brown sugar, and salt. Bring to a simmer, stirring until sugar is dissolved.

  3. If using, tie a pandan leaf into a knot and add to coconut milk-sugar mixture.

  4. Add rice and cook, stirring occasionally, for about 20 to 25 minutes or most of the liquid is absorbed. Remove pandan leaf and discard.

  5. Add water in 1/4 cup increments and continue to cook, stirring regularly, for about 25 to 30 minutes or until rice is fully cooked and the mixture is very thick and sticky.

  6. Meanwhile, In a non-stick pan over medium heat, combine the remaining 2 cups coconut milk and 1 1/2 cups brown sugar. Cook, stirring occasionally, until very thick yet spreadable.

  7. Transfer cooked rice into the prepared baking dish and flatten evenly.

  8. Spoon coconut caramel topping over rice and spread across the surface to completely cover.

  9. Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 15 to 20 minutes or until topping is golden.

  10. Remove from oven and allow to cool before slicing.

Nutrition Facts
Bibingkang Malagkit
Amount Per Serving
Calories 519Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 22g110%
Cholesterol 2mg1%
Sodium 88mg4%
Potassium 333mg10%
Total Carbohydrates 73g24%
Sugars 44g
Protein 4g8%
Vitamin A0.6%
Vitamin C1.4%
* Percent Daily Values are based on a 2000 calorie diet.

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