No-Bake Bibingkang Malagkit
This No-Bake Bibingkang Malagkit is a classic Filipino sticky rice cake made with glutinous rice cooked in creamy coconut milk and topped with a rich caramelized coconut and brown sugar latik. Soft, chewy, and deliciously sweet, it's the perfect homemade kakanin for merienda, holidays, and special occasions—no oven needed!
Equipment
- Rice cooker or cooking pot
- Large non-stick pan
- Medium saucepan
- Mixing spoon or wooden spatula
- Measuring cups and spoons
- Serving tray or rectangular baking dish (8x8 or 9x9-inch)
- Banana leaves (optional)
- Silicone or offset spatula
Ingredients
For the Sticky Rice
- ½ kilo glutinous rice malagkit rice
- 3 cups water
- 2 cups coconut milk
- 1 cup white sugar
- ½ teaspoon salt
For the Latik Topping
- 1½ cups coconut milk
- 1½ cups dark brown sugar
- ½ teaspoon salt
Instructions
- Wash the glutinous rice thoroughly until the water runs mostly clear. Drain well.
- Cook the rice with 3 cups of water using a rice cooker or pot until fully cooked.
- In a large pan, combine the coconut milk and white sugar. Cook over medium heat, stirring until the sugar dissolves.
- Simmer until the coconut mixture thickens slightly.
- Add the cooked glutinous rice and salt. Mix until every grain is coated.
- Continue cooking while stirring occasionally until the mixture becomes thick, sticky, and most of the liquid has evaporated.
- Transfer the sticky rice mixture to a banana leaf-lined or lightly greased serving tray. Spread evenly using a lightly greased spatula.
- In another pan, cook the coconut milk over low heat.
- Add the dark brown sugar and stir continuously until dissolved.
- Continue cooking until the mixture thickens into a glossy caramel-like latik. Stir in the salt.
- Pour the hot latik evenly over the sticky rice.
- Smooth the topping with a lightly greased spatula.
- Allow to cool completely before slicing and serving.
Notes
- Fresh coconut milk gives the richest flavor, but canned coconut milk works just as well.
- Cook the latik topping over low heat to prevent the sugar from burning and to achieve a smooth, glossy consistency.
- Lightly grease your spatula before spreading both the sticky rice and the topping for easier handling.
- For a more authentic presentation, line the serving dish with fresh banana leaves.
- Let the Bibingkang Malagkit cool completely before slicing so the topping can set properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm slightly before serving if desired.
Nutrition
Calories: 330kcalCarbohydrates: 51gProtein: 3gFat: 13gSaturated Fat: 11gSodium: 130mgPotassium: 180mgFiber: 2gSugar: 24gVitamin C: 1mgCalcium: 25mgIron: 1.2mg
Tried this recipe?Let us know how it was!