How to Make Bibingkang Malagkit?

In a pot, combine 1 cup glutinous rice flour, 1/2 cup white sugar, and 1 1/2 cups water. Mix well and cook over medium heat while stirring constantly. Once the mixture boils, reduce the heat to low and add in 2 tablespoons coconut milk.

Continue cooking until the mixture thickens and becomes sticky. Grease an 8×8 inch baking dish with oil then pour in the bibingkang malagkit mixture. Spread evenly then top with 3/4 cup brown sugar and 2 tablespoons grated coconut.

Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes to 1 hour or until the top becomes golden brown in color. Let cool completely before cutting into squares.

  • Combine glutinous rice, water, and salt in a medium saucepan
  • Bring to a boil over medium heat, stirring frequently
  • Reduce heat to low and simmer for 15 minutes, or until the rice is tender and cooked through
  • Stir in coconut milk and sugar, then cook for an additional 5 minutes
  • Remove from heat and let cool slightly before serving warm with latik (coconut curd) on top

BIBINGKANG MALAGKIT RECIPE | Filipino Rice Cake with Caramelized Coconut Topping

Bibingkang Galapong

Bibingkang Galapong is a type of Filipino rice cake that is traditionally made with galapong, or ground glutinous rice. The rice is soaked in water overnight, then drained and ground into a fine powder. The powder is then combined with coconut milk and sugar, and cooked until it forms a thick paste.

The paste is spread onto a banana leaf, and steamed until it sets. It is then cut into small squares and served with grated coconut. Bibingkang Galapong has a very unique texture – it is dense and chewy, yet also slightly sticky.

The sweetness of the coconut milk and sugar balance out the slight bitterness of the galapong powder, resulting in a delicious treat that is perfect for snack time or dessert!

How to Make Bibingkang Malagkit?


Is Malagkit a Glutinous Rice?

Malagkit is a glutinous rice, meaning it is high in starch and has a sticky, chewy texture. It is often used in desserts and sweet dishes, as well as some savory ones. The rice is first soaked in water for several hours, then cooked until tender.

It can be steamed, boiled, or baked.

Is Bibingka And Biko the Same?

No, bibingka and biko are not the same. Bibingka is a type of Filipino rice cake that is traditionally made with galapong (a type of glutinous rice), coconut milk, and brown sugar. It is cooked in a clay pot lined with banana leaves, and often served with grated coconut on top.

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Biko, on the other hand, is a type of Filipino sticky rice cake that is made with glutinous rice, sugar, and coconut milk. It is cooked in a pan lined with banana leaves, and typically served with latik (coconut caramel) on top.

What is Malagkit Made Of?

Rice is the primary ingredient in malagkit, a sticky variety of rice that’s popular in Filipino cooking. Malagkit is often used to make desserts like bibingka and puto, or it can be cooked with savory dishes like arroz caldo. The word “malagkit” actually refers to the sticky texture of the rice, which is achieved by cooking it with less water than usual.

This makes the grains of rice swell and stick together, creating a soft and chewy consistency. While white rice is the most common type of rice used for malagkit, you can also find versions made with brown or black rice. These varieties have a nuttier flavor and more fiber than white rice, making them a healthier option.

Is Bibingka Made of Rice?

Bibingka is a traditional Filipino dessert made with rice flour, coconut milk, and brown sugar. It is typically served during the Christmas season. While the ingredients and methods of making bibingka vary by region, the dish is generally made by steaming the rice flour mixture in a banana leaf-lined mold.

The resulting cake is dense and chewy, with a slightly sweet and nutty flavor.

Is Bibingka Made of Glutinous Rice Flour?

Bibingka is a traditional Filipino rice cake made with glutinous or sticky rice flour. The batter is often infused with annatto seeds, which give it a characteristic orange color. Bibingka is typically baked in clay pots lined with banana leaves, and served warm topped with butter or margarine, grated coconut, and brown sugar.

There are many variations of bibingka depending on the region where it’s made. In some parts of the Philippines, bibingka is made with galapong, a type of fermented rice dough. This version is called bibingkang malagkit.

Other ingredients that may be used include milled rice, tapioca flour, sweet potato flour, and ube halaya (purple yam jam). The name bibingka comes from the word “bingkâ”, which means “to bake”. It’s believed that bibingka originated during the pre-Hispanic era when native Filipinos used to bake cakes using clay ovens called kalan.

Bibingka was originally made as an offering to deities during religious rituals but eventually became a popular snack among everyday people.

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Today, you can find bibingka stalls all over the Philippines selling this delicious treat all year round!

Is Bibingka Made of Coconut?

Bibingka is a type of Filipino rice cake that is traditionally made with either galapong (milled glutinous rice) or malagkit (glutinous rice). It is usually baked in a clay oven called a “tuglakan” and lined with banana leaves. The batter is often enhanced with butter, eggs, and coconut milk.

There are many variations of bibingka, but the most common include: bibingka cassava (made with grated cassava), bibingka malagkit (made with glutinous rice), bibingkang ube (made with purple yam), and bibingka sarahanghon (a savory version made with chicken broth). The word “bibingka” comes from the root word “bingk,” which means “to bake.” Bibingka is thought to have originated from the Southern Philippines, specifically the Mindanao region.

It is typically served during special occasions such as Christmas, New Year’s Eve, and weddings.

What is Filipino Bibingka Made Of?

Bibingka is a traditional Filipino cake made with rice flour, coconut milk, and brown sugar. It is usually served during the Christmas season in the Philippines. The ingredients for bibingka are:

-1 cup rice flour -1 cup coconut milk -1/2 cup brown sugar

-1 teaspoon baking powder -1/4 teaspoon salt -3 tablespoons melted butter or margarine

-1 egg, beaten

Is Bibingka a Filipino Delicacy?

Bibingka is a Filipino delicacy that is made with glutinous rice, coconut milk, and brown sugar. It is traditionally cooked in a clay pot over an open fire, and often served with a slice of salted egg on top. Bibingka is typically eaten during the Christmas season, but can be enjoyed year-round.


Bibingkang malagkit is a Filipino dessert made with glutinous rice, brown sugar, and coconut milk. It is often served during festivals and celebrations. To make bibingkang malagkit, first, soak the glutinous rice in water for at least 3 hours.

Drain the rice and then rinse it with fresh water. Next, in a saucepan, combine the coconut milk, brown sugar, and salt. Cook over medium heat until the sugar has dissolved.

Add the soaked glutinous rice to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes or until the rice is cooked through. Stir occasionally to prevent sticking.

Once done, spoon the bibingkang malagkit into serving bowls and enjoy!

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