Best 4 Bibingkang Malagkit Glutinous Rice Cake Recipes

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**Bibingkang Malagkit: A Sweet and Sticky Treat from the Philippines**

Bibingkang malagkit is a traditional Filipino rice cake made from glutinous rice flour, coconut milk, and sugar. It has a soft, chewy texture and a sweet, slightly nutty flavor. Bibingkang malagkit is often served with a variety of toppings, such as grated coconut, cheese, or latik (coconut caramel).

This article provides recipes for three different variations of bibingkang malagkit:

* **Classic Bibingkang Malagkit:** This is the traditional recipe for bibingkang malagkit. It is made with glutinous rice flour, coconut milk, sugar, and a few simple spices.
* **Pandan Bibingkang Malagkit:** This variation of bibingkang malagkit is flavored with pandan leaves. Pandan leaves give the cake a beautiful green color and a slightly floral flavor.
* **Ube Bibingkang Malagkit:** This variation of bibingkang malagkit is made with ube (purple yam). Ube gives the cake a vibrant purple color and a sweet, earthy flavor.

All three of these recipes are easy to follow and can be made with ingredients that are readily available at most Asian grocery stores. So what are you waiting for? Give bibingkang malagkit a try today!

Here are our top 4 tried and tested recipes!

BIBINGKANG MALAGKIT RECIPE



Bibingkang Malagkit Recipe image

It is wrapped in banana leaves and smothered with butter so you'll know by the smell that you're in for a treat. From generations to generations, this delicacy has brought warm smiles to a lot of kids, mothers, and grandmas. This sweet cake is called Bibingka.

Provided by Pilipinas Recipes

Categories     Delicacies

Time 1h15m

Yield 7

Number Of Ingredients 8

6 cups coconut milk
3 cups glutinous rice, washed
1 1/2cup brown sugar
1 tsp salt
Banana Leaves
2 1/2 cups Coconut Cream (Latik)
1 cup Brown Sugar
½ tsp salt

Steps:

  • In a pot combine glutinous rice and 6 cups of coconut milk and bring to a boil then reduce heat to low.
  • Simmer gently while occasionally mixing to cook them evenly and not burn the bottom, let the mixture thicken until it's nearly dried out.
  • Add sugar and salt then mix continuously on medium-low heat for 10 minutes.
  • At this stage, it will be really sticky.
  • Line a 9x 13 baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
  • Prepare your topping by mixing all topping ingredients together in a pan, bring it to a boil and simmer on medium heat uncovered until heavily reduced but still runny.
  • Pour topping over the rice cake on the baking pan then bake in a 180C preheated oven for 20 minutes or until topping becomes really thick and dark (not burnt).
  • Remove from oven and set it aside to cool down.
  • Serve.

Nutrition Facts : ServingSize 160 g, Calories 450 calories, Sugar 37 g, Sodium 188 mg, Fat 18 g, SaturatedFat 15 g, UnsaturatedFat 3 g, TransFat 0 g, Carbohydrate 69 g, Fiber 3 g, Protein 5 g, Cholesterol 6 mg

BIBINGKANG MALAGKIT (GLUTINOUS RICE CAKE) RECIPE - (4/5)



Bibingkang Malagkit (Glutinous Rice Cake) Recipe - (4/5) image

Provided by á-744

Number Of Ingredients 8

RICE CAKE:
3 cups Sasum Deer Brand sweet rice, washed and drained
3 cups water
1/2 can coconut cream
2 cups white sugar
YUMMY TOPPING:
1 1/2 cans coconut cream
1 cup light brown sugar

Steps:

  • Place washed and drained sweet rice (malagkit) and water in rice cooker and cook until done. While rice is cooking, combine the yummy topping ingredients in a large saucepan and cook until it turns caramel-colored and reaches a thick syrupy stage, stirring occasionally. Set aside. Fluff cooked rice with paddle and stir in coconut cream and sugar, mixing well. Spread the rice mixture (don't press down but just smooth the top) into a greased 9x13-inch baking pan. Pour the thickened yummy topping on top of the rice cake and spread it out evenly. Bake in a preheated 350°F oven for 40 to 50 minutes.

BIBINGKA (FILIPINO COCONUT-RICE CAKE)



Bibingka (Filipino Coconut-Rice Cake) image

This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table. Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp. Though Ms. Ponseca prefers bibingka without additional coconut on top, traditionalists may want to add a sprinkle.

Provided by Tejal Rao

Categories     cakes, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 cups/320 grams rice flour
1/2 cup/55 grams glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup/150 grams granulated sugar
1/3 cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
1 1/2 cups/355 milliliters coconut milk
3 eggs, lightly beaten
1 banana leaf (optional)
1 salted duck egg, sliced (optional)
1 cup/80 grams grated queso de bola or Cheddar cheese
1/2 cup/52 grams grated coconut, for topping (optional)

Steps:

  • Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
  • Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
  • Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 7 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 457 milligrams, Sugar 25 grams, TransFat 1 gram

SWEET RICE CAKE (BIBINGKANG MALAGKIT)



Sweet Rice Cake (Bibingkang Malagkit) image

This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.

Provided by Amy in Hawaii

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

3 cups sweet rice
1 1/2 cups water
3 cups coconut milk
1 1/2 cups sugar
3/4 teaspoon salt
2/3 cup dark brown sugar
1/4 cup evaporated milk
2/3 cup milk
1 tablespoon unsalted butter
3 tablespoons flour
4 tablespoons water

Steps:

  • Soak rice in 3 1/2 cups water overnight.
  • Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
  • Line a 9x13x2 inch pan with foil greased with butter.
  • Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
  • Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
  • Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
  • Stir in flour mixture and whisk until sauce has thickened and is smooth.
  • Spread over rice evenly.
  • Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
  • Let cool at room temperature until firm and cut into pieces with a plastic knife.
  • I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

Tips:

- To achieve the perfect texture for your bibingkang malagkit, make sure to soak the glutinous rice overnight or for at least 4 hours. This will help the rice to cook evenly and become soft and chewy. - When grinding the soaked rice, use a fine grind to ensure a smooth and细腻的 batter. - To prevent the bibingkang malagkit from sticking to the pan, grease it generously with coconut oil or cooking spray. - If you don't have a steamer, you can also cook the bibingkang malagkit in a regular oven. Just place the batter-filled pan in a preheated oven at 350°F (175°C) and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. - To add extra flavor and richness to your bibingkang malagkit, consider adding some grated coconut, pandan leaves, or jackfruit to the batter. - Serve the bibingkang malagkit warm or at room temperature, topped with grated coconut, sugar, or your favorite tropical fruits.

Conclusion:

With its unique combination of chewy texture, sweet flavor, and aromatic fragrance, bibingkang malagkit is a delightful treat that is sure to impress your family and friends. Whether you're a seasoned baker or new to Filipino cuisine, this recipe is easy to follow and will yield delicious results. So gather your ingredients, grab your steamer, and embark on a culinary journey to create this classic Filipino delicacy.

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