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No Bake Bibingkang Malagkit

Bibingkang Malagkit is a sweet, sticky rice cake popular in the Philippines. It is glutinous rice (also called as sticky rice) cooked in coconut milk and sugar, then topped with sweet latik sauce. It may seem similar to biko or sinukamani becase of the cooking style but it’s something more decadent and tastier.

How to Cook No Bake Bibingkang Malagkit

Cooking bibingkang malagkit may seem a little bit complicated especially when there’s a few additional steps. Furthermore, some may find difficulty in making them since they don’t have oven at home. But worry no more! This version of bibingkang malagkit is no-bake! You don’t need oven to make this and you’ll get to taste this yummy delicasy at the comfort of your home!

Bibingkang Malagkit (No Bake Version)

Bibingkang Malagkit is really scrumptious sweet and people love it. You can find here easy and wonderful recipe to make Bibingkang Malagkit for your family and friends. Follow this recipe and you will get a wonderful Bibingkang Malagkit. So try this Bibingkang Malagkit recipe on this weekend and enjoy

No Bake Bibingkang Malagkit

Course: Uncategorized
Servings

15

servings

Ingredients

  • 1/2 kilo Malagkit rice (glutinous rice or sticky rice)

  • 2 cups coconut milk (I used coco mama fresh coconut milk)

  • 1 cup white sugar

  • 1/2 tsp. salt

  • 3 cups water (for cooking the sticky rice)

  • FOR LATIK TOPPING
  • 1 1/2 cup coconut milk (I used coco mama fresh coconut milk)

  • 1 1/2 cup dark brown sugar (adjust as needed) the darker the color, the better

  • 1/2 tsp. salt to balance sweetness

Directions

  • Wash the glutinous rice. Drain. Then add 3 cups water to cook with. Cook in rice cooker or cook in medium heat (just like how you cook regular rice). When cooked, set aside.
  • In a large pan, combine coconut milk and sugar. Stir until the sugar is completely dissolved. Then cook in medium heat until the mixture becomes thicker. Stir occasionally.
  • Once the mixture is thicker, add salt and cooked glutinous rice. Mix well until combined. Cook until the sauce dried up and the rice becomes sticky. Stir occasionally.
  • When the glutinous rice becomes sticky and hard to stir, it’s ready. Transfer to a dish or container lined with banana leaf or greased with oil. Flatten the top using spatula. Set aside while cooking the latik topping.
  • FOR LATIK TOPPING: In a pan, put the coconut milk. Cook in low heat until it starts to curdle. Stir occasionally.
  • After a few minutes, the coconut milk starts to curdle and the oil starts to separate. Add the brown sugar. Stir until completely dissolved. Cook in low heat until thickened while continuously stirring.
  • When the latik sauce is thickened, add salt to balance the sweetness.
  • When the latik sauce becomes thick and sticking to the spatula, it’s ready. Remove from heat then pour immediately on the top of the cooked malagkit. Smoothen while it still hot. Grease the spatula with oil to avoid sticking to it while smoothening the top.
  • Let it cool a little for the topping to set before serving. ENJOY!

How to Cook No Bake Bibingkang Malagkit TAGALOG

Directions

  • Hugasang mabuti ang  malagkit na bigas. Alisin ang tubig na pinang-hugas. Saka lagyan ng tubig (3 cups) na gagamitin para maluto ito. Isalang sa rice cooker or lutuin sa katamtamang apoy (gaya ng pagluluto ng regular na bigas). Kapag luto na, itabi muna.
  • Sa isang kawali, pagsamahin ang gata at asukal. Haluin hanggang sa matunaw ang asukal. Lutuin sa katamtamang apoy hanggang sa lumapot. Haluin ng madalas.
  • Kapag malapot na ang gata at asukal, maglagay ng kaunting asin at ilagay na rin ang nalutong malagkit na bigas. Haluing Mabuti. Lutuin sa mahinang apoy hanggang sa mawala ang sauce at maging malagkit na ang bigas.
  • Kapag naiga o nawala na ang sauce at mahirap nang haluin ang mixture, ibig sabihin ay luto na ito. Hanguin na at ilagay sa lalagyan na may dahon ng saging sa ilalim (or pahiran muna ng mantika ang lalagyan para di dumikit). Gamit ang sandok or spatula, palaparin ito at pakinisin ang ibabaw. Itabi muna habang gumagawa ng latik topping.
  • Para naman sa latik topping, lutuin sa mahinang apoy ang gata. Hintayin itong maglatik or magbuo-buo. Haluin ng madalas para hindi masunog.
  • Kapag nagsimula nang magbuo-buo ang gata at nahiwalay na ang mantika nito, pwede nang ilagay ang asukal. Haluin Mabuti hanggang sa matunaw ang asukal at humalo ng husto sa latik. Lutuin ito sa mahinang apoy hanggang sa lumapot habang hinahalo ng tuloy tuloy.
  • Kapag malapot na ang latik sauce, ilagay na ang asin pambalanse ng tamis. Haluing Mabuti. Kapag lumapot na ng husto ang sauce at nadikit na sa sandok o spatula, ibig sabihin ay luto na ito.
  • Hanguin na ang sauce at ibuhos agad sa ibabaw nang nalutong malagkit. Mabilis itong magset kaya mabilis din dapat ang kilos. Pagkabuhos ng sauce, ikalat agad ito sa ibabaw gamit ang spatula. Para di dumakit habang pinakapakinis, lagyan ng mantika ang spatula.
  • Hayaan munang lumamig ang bibingkang malagkit bago hatiin para magset at tumigas ang topping.

Recipe Notes

  • You can also bake this recipe if you have an oven. Preheat your oven to 375 F. After preheating, bake for 30 to 40 minutes or until the top is bubbly and the color turns darker.
  • The sizes of the trays used to this no-bake bibingkang malagkit are 8×8 inches tray with 1.5 inches thick and 1 microwave tub (500ml).
  • If you are going to use cups, 1/2 kilo (500g) malagkit rice is Around 2 1/3 cup in standard measuring cup. It is around 3 1/2 cup in rice cooker cup.
  • You can also add coconut milk in cooking the glutinous rice but it cannot be used when cooked in rice cooker. For rice cooker, use water only.

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