Whether you know it as bibingkang malagkit or as biko, this sticky rice recipe is basically sweet squares of steamed rice, sweetened with brown sugar, and usually topped with crispy coconut pebbles, the leftover remnants of simmered coconut cream. It’s usually cooked as you would normal rice but with more water since this kind of rice needs more liquid than your everyday rice.
We cooked this kakanin in a rice cooker, transfer the softened cooked sticky rice to mamon tins, and top each with a heaping spoonful of latik or coconut jam. Then we toasted them in a toaster oven. What you get are crisp edges with a spectacular, irresistible pool of latik in the center.
The sticky latik on this bibingkang malagkit is courtesy of a coconut caramel, or coco jam.
Photo by Majoy Siason
Bibingkang Malagkit with Sticky Latik Recipe
Roselle Miranda
This sticky rice recipe is topped with caramelized coconut cream.
In a small rice cooker, dissolve 1 cup brown sugar in water. Add and stir in rinsed malagkit rice. Turn on rice cooker and let cook until cooked through.Alternatively, bring rice, sugar, and water mixture to a boil. Lower heat to a gentle simmer, cover, and cook until rice is cooked through, stirring occasionally to avoid burning the rice.Â
Once cooked, stir in 1/2 cup coconut cream, cover, and cook until the mixture has absorbed the cream. Spoon into the prepared tins, making a small depression in the center for the coconut jam.Â
Meanwhile, heat remaining 1 cup coconut cream and 3/4 brown sugar in a saucepan. Bring to a boil then simmer on medium then cook, stirring, until caramelized and thickened, about 15 minutes. Spoon about 2 tablespoons over each rice-filled tin and spread until the rice is covered. Alternatively, use prepared coconut jam or coco jam.Â
Place two tins on the tray of an oven toaster and set the timer. Toast until latik is caramelized and rice has bubbled, about 3 to 5 minutes. Remove and repeat with remaining bibingkang malagkit tins. Serve while warm with more coconut jam on the side.Â
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