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]
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
- 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.
- Add sugar and salt then mix continuously over low heat for 10 minutes. At this stage, it will be really sticky.
- Line a 9x13-inch 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 saucepan, bring it to a boil and simmer over medium heat uncovered until heavily reduced, but still runny.
- 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.
- Serve warm.