Bibingkang Malagkit (Sticky Rice Cake)

I guess most of you will agree with me when I say that Filipinos “eat for luck” on New Year’s Eve. Though we believe that everything is all dependent on God’s will, we still practice this tradition which is one of the influences we got from the Chinese. Every New Year’s Eve, we prepare and eat special foods that are believed to bring us riches, long life, love or other kinds of good fortune during the rest of the year. We cook uncut noodles to signify long life. We also prepare sweet delicacies which symbolize a rich, sweet life. Traditional delicacies made from glutinous or sticky rice like this Bibingkang Malagkit are also prepared so good fortune will stick around throughout the year.
This dessert has always been on our dinner table for Media Noche (New Year’s Eve feast) since I was a kid. But this isn’t just for special occasions. It’s a favorite everyday Filipino dessert or snack that’s so good with a cup of coffee. This is almost similar to biko, the only difference is the topping and the color of the cake. Biko has latik (coconut milk curd) for topping and cake is brown in color because brown sugar is used, while bibingkang malagkit has condensed milk and coconut milk for topping and the cake is white.  I will share with you my biko recipe soon. For now, enjoy this bibingkang malagkit that will definitely be a hit for all types of occasions! BibingkangMalagkit13 Bibingkang Malagkit (Sticky Rice Cake)

Bibingkang Malagkit (Sticky Rice Cake)

Yield: two 8x5-inch cakes

Ingredients

  • 4 cups malagkit (sticky rice)
  • 1 cup white sugar
  • 4 cups water
  • 1/4 cup butter
  • Topping:
  • 1 can condensed milk
  • 1 cup coconut milk
  • 3 Tbsp molasses

Instructions

  1. Wash and drain sticky rice. Combine with sugar and water and cook in rice cooker. Once the switch turns to warm, add butter. Mix well and set aside.
  2. Preheat oven to 300 F.
  3. Spread the rice mixture in a greased baking pan/dish. Using a greased wooden spoon, smooth the rice mixture until the surface is even. Bake for 20 minutes.
  4. Meanwhile, combine topping ingredients in a small saucepan and cook over low heat for 20 minutes.
  5. Pour over rice mixture. Increase oven temperature to 350F, and bake for another 15 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
  6. Allow to cool down. Slice and serve.
http://foodipino.com/2012/01/28/bibingkang-malagkit-sticky-rice-cake/

BibingkangMalagkit23 Bibingkang Malagkit (Sticky Rice Cake) BibingkangMalagkit43 Bibingkang Malagkit (Sticky Rice Cake)

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 Bibingkang Malagkit (Sticky Rice Cake)

© 2012, Tina a.k.a. PinayInTexas. All rights reserved.


  • Armie rivera

    Anu po pede substitute pag walang molasses?

  • tina

    what to use in the absence of molasses? thanks.

  • tina

    ok. already saw your reply earlier w/ same question.
    to make brown sugar syrup, the ratio is 1:1? am i right? :)