Name: Filipino Sticky Rice Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 2 cups glutinous rice; 2 ½ cups water; 1 cup coconut milk; ¾ cup brown sugar; ½ tsp salt; 1 cup coconut cream; ¾ cup brown sugar; ½ tsp vanilla extract (optional)

Filipino Sticky Rice Cake

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Bibingka Malagkit is a beloved Filipino dessert made with glutinous rice, coconut milk, and brown sugar. Topped with a sweet, caramel-like coconut glaze, it’s sticky, chewy, and irresistibly delicious—perfect for special occasions or a sweet treat at home.

Author: Beth
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Stovetop and Baking
Cuisine: Filipino

Ingredients

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For the Sticky Rice Layer:

2 cups glutinous rice
2 ½ cups water
1 cup coconut milk
¾ cup brown sugar
½ tsp salt

For the Coconut Glaze:

1 cup coconut cream
¾ cup brown sugar
½ tsp vanilla extract (optional)

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Instructions

Cook the Sticky Rice:
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a large saucepan, combine the rice, water, coconut milk, brown sugar, and salt. Stir to mix.
- Cook over medium heat, stirring frequently, until the liquid is absorbed and the rice is fully cooked, about 15–20 minutes. Set aside.
Make the Coconut Glaze:
- In a separate saucepan, combine the coconut cream and brown sugar.
- Cook over medium heat, stirring continuously, until the mixture thickens and turns into a caramel-like consistency, about 8–10 minutes. Stir in the vanilla extract, if using.
Assemble the Rice Cake:
- Grease an 8×8-inch baking dish or line it with banana leaves for a more authentic flavor.
- Press the cooked sticky rice into the prepared dish, smoothing it out with a spatula.
- Pour the coconut glaze evenly over the top, spreading it to cover the rice layer completely.
Bake (Optional):
- Preheat your oven to 375°F (190°C).
- Bake the rice cake for 10–15 minutes, or until the glaze is bubbling and slightly caramelized.
Cool and Serve:
- Let the rice cake cool completely before slicing into squares or rectangles. Serve at room temperature or slightly warm.

Notes

For extra flavor, toast some shredded coconut and sprinkle it on top before serving.
To make this dessert even richer, use muscovado sugar instead of brown sugar.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Find it online: https://ukfinda.com/filipino-sticky-rice-cake/