From the recipe collection
Bibingka Malagkit
Gooey, sticky rice bibingka similar to biko, baked and often topped with sweet coconut cream. — Round pan · Prep 20m · Bake 30–40m Ingredients 1 batch biko-style sticky rice (see Biko recipe proportions) Sweetened coconut cream for topping (optional) Banana leaves, for lining the pan Method Prepare sticky rice mixture following the Biko recipe, […]
Gooey, sticky rice bibingka similar to biko, baked and often topped with sweet coconut cream. — Round pan · Prep 20m · Bake 30–40m
Ingredients
- 1 batch biko-style sticky rice (see Biko recipe proportions)
- Sweetened coconut cream for topping (optional)
- Banana leaves, for lining the pan
Method
- Prepare sticky rice mixture following the Biko recipe, cooking rice with coconut milk and sugar until very thick and sticky.
- Line a round baking pan with banana leaves and lightly grease.
- Spread the sticky rice mixture evenly in the pan, pressing with an oiled spatula.
- If using, pour a thin layer of sweetened coconut cream on top.
- Bake at 180°C / 350°F for about 20–30 minutes, or until the top is set and lightly caramelized.
- Cool before slicing into wedges.
Kitchen note
For a caramelized top, place the bibingka briefly under the broiler to brown the coconut cream.
