Filipino Sticky Rice Cake

Filipino Sticky Rice Cake, also known as Bibingka Malagkit or Kakanin, is a beloved traditional dessert made with glutinous rice, coconut milk, and brown sugar. This sweet and sticky treat is often enjoyed during celebrations, family gatherings, or as a comforting snack.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples like rice, coconut milk, and sugar.
• Rich and Sweet: A perfect balance of creamy coconut and caramelized sweetness.
• Culturally Significant: A classic Filipino dish that’s steeped in tradition and love.
• Versatile: Can be served warm or cold, and topped with your favorite garnishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Glutinous rice (sticky rice)
• Coconut milk
• Water
• Brown sugar
• Salt
• Optional toppings: Latik (toasted coconut curds), shredded coconut, or sesame seeds

Directions

Step 1: Cook the Sticky Rice

1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a large pot or rice cooker, combine the rinsed rice, coconut milk, water, and salt. Cook until the rice is tender and sticky, similar to sushi rice or risotto.

Step 2: Make the Caramel Mixture

1. In a separate saucepan, combine the brown sugar and 1 cup of coconut milk. Cook over medium heat, stirring continuously, until the mixture thickens and forms a caramel-like consistency.

Step 3: Combine Rice and Caramel

1. Add the cooked sticky rice to the caramel mixture and stir well to combine. Continue to cook on low heat for 5-10 minutes, stirring frequently, until the rice absorbs the caramel and the mixture becomes thick and sticky.

Step 4: Transfer to a Pan

1. Lightly grease a baking dish or tray with coconut oil or butter. Spread the sticky rice mixture evenly into the dish, pressing it down with a spatula to create a smooth, compact surface.

Step 5: Garnish and Serve

1. Optionally, top the rice cake with Latik, shredded coconut, or sesame seeds for added flavor and texture. Allow the cake to cool slightly before slicing into squares or serving warm.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 40 minutes

Variations

• Ube Twist: Add ube halaya (purple yam jam) or ube extract for a vibrant and flavorful variation.
• Chocolate Version: Mix cocoa powder into the caramel mixture for a chocolatey twist.
• Baked Option: After spreading the sticky rice in the pan, bake at 350°F (175°C) for 15-20 minutes for a slightly firmer texture.
• Gata Topping: Drizzle extra coconut cream over the rice cake before serving for an ultra-rich finish.

Storage/Reheating

• Room Temperature: Store at room temperature for up to 1 day.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.
• Reheating: Warm in the microwave for 20-30 seconds or steam gently until heated through.

FAQs

1. What is the best rice to use for this recipe?

Glutinous rice, also known as sticky rice or malagkit, is essential for the texture of this dish.

2. Can I use white sugar instead of brown sugar?

Yes, but brown sugar adds a richer, caramel-like flavor.

3. Can I make this recipe dairy-free?

It’s already dairy-free since coconut milk is used as the base!

4. How do I prevent the rice from sticking to the pan?

Grease the baking dish or tray with coconut oil, butter, or nonstick spray before adding the rice mixture.

5. Can I add toppings other than Latik?

Yes! Toasted sesame seeds, shredded cheese, or chopped nuts are great options.

6. Is this the same as Biko?

Yes, Bibingka Malagkit is also known as Biko, a popular Filipino sticky rice cake.

7. Can I make this in advance?

Yes, it tastes even better the next day as the flavors meld together.

8. What can I serve with sticky rice cake?

Enjoy it with coffee, tea, or other traditional Filipino snacks like puto or kutsinta.

9. How do I make Latik?

Cook coconut cream over medium heat, stirring occasionally, until the oil separates and the solids turn golden brown.

10. Can I use a rice cooker?

Yes, cook the rice in a rice cooker and prepare the caramel mixture on the stove. Combine the two once the rice is cooked.

Conclusion

Filipino Sticky Rice Cake (Bibingka Malagkit) is a delightful dessert that embodies the heart and soul of Filipino cuisine. With its rich coconut flavor and perfectly chewy texture, it’s a treat that’s sure to impress. Whether for a special occasion or a comforting snack, this traditional recipe is a must-try. Make it today and enjoy a taste of the Philippines!

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