Bibingkang malagkit is one of the several types of rice cakes hailing from the Philippines. It's made from a simple combination of coconut milk and glutinous rice that is baked and then topped with a rich coconut caramel sauce. The cake itself is thick and chewy while the topping is crispy and caramelized.

Bibingkang Malagkit: Filipino Rice Cake With Caramelized Coconut [Vegan, Gluten-Free]

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Cooking Time



For the Rice Cake:

  • 4 cups coconut milk
  • 2 cups glutinous rice, washed
  • 1 cup brown sugar
  • 1 teaspoon salt
  • Banana leaves

For the Topping:

  • 2 cups coconut cream
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt


  1. In a non-stick pot, combine glutinous rice and 4 cups of coconut milk, 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.
  2. Add sugar and salt then mix continuously over low heat for 10 minutes. At this stage, it will be really sticky.
  3. Line a 9x13-inch baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
  4. Prepare your topping by mixing all topping ingredients together in a saucepan, bring it to a boil and simmer over medium heat uncovered until heavily reduced, but still runny.
  5. Pour topping over the rice cake in the baking pan then bake in a 355°F preheated oven for 20 minutes or until topping becomes really thick and dark (not burnt). Remove from oven then set it aside to cool down.
  6. Serve warm.

Nutritional Information

Total Calories: 6401 | Total Carbs: 782 g | Total Fat: 338 g | Total Protein: 54 g | Total Sodium: 3809 g | Total Sugar: 443 g Calculation not including banana leaves. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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