Oven Baked Bibingkang Malagkit
Oven Baked Bibingkang Malagkit
Ingredients
For the Bibingkang Malagkit Base
- 3 cups glutinous rice flour
- 2 cups coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 cup water
- as needed cooking oil, for greasing
For the Latik Topping
- 1 can coconut cream, (400ml)
- 1/4 cup brown sugar
Instructions
- 1
In a large mixing bowl, combine 3 cups of glutinous rice flour, 1 cup of brown sugar, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly.
⏱️ 3 min
- 2
Pour in 2 cups of coconut milk and 1 cup of water into the bowl with the dry ingredients. Whisk the mixture until it is smooth and there are no lumps remaining.
⏱️ 5 min
- 3
Transfer the smooth rice mixture into a non-stick pan. Place the pan over medium heat and cook, stirring continuously with a spatula, until the mixture thickens significantly and starts to pull away from the sides of the pan. This process typically takes about 10 to 15 minutes.
⏱️ 15 min
- 4
Lightly grease a 9x13 inch baking pan (or a pan of similar size) with cooking oil.
⏱️ 2 min
- 5
Pour the thickened bibingkang malagkit base mixture into the greased baking pan. Spread the mixture evenly across the bottom of the pan using the spatula.
⏱️ 2 min
- 6
Preheat your oven to 180°C (350°F). Once preheated, place the pan into the oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180
- 7
While the bibingkang malagkit is undergoing its initial bake, prepare the latik topping. In a separate pan, pour 1 can (400ml) of coconut cream and add 1/4 cup of brown sugar.
⏱️ 5 min
- 8
Cook this mixture over medium-low heat, stirring occasionally. Continue cooking until the oil visibly separates from the coconut cream and the solid bits turn golden brown and become crispy. These crispy bits are the "latik."
⏱️ 15 min
- 9
After the initial 25 minutes of baking, carefully remove the bibingkang malagkit from the oven.
⏱️ 1 min
- 10
Evenly spread the prepared latik topping over the surface of the partially baked rice cake.
⏱️ 2 min
- 11
Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the latik topping is golden brown and appears caramelized.
⏱️ 15 min•🌡️ 180 - 12
Once baked, remove the bibingkang malagkit from the oven and allow it to cool completely before slicing it into squares and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Oven Baked Bibingkang Malagkit
For the Bibingkang Malagkit Base
- 3 cups glutinous rice flour
- 2 cups coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 cup water
- as needed cooking oil, for greasing
For the Latik Topping
- 1 can coconut cream, (400ml)
- 1/4 cup brown sugar
Instructions
- 1
In a large mixing bowl, combine 3 cups of glutinous rice flour, 1 cup of brown sugar, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly.
⏱️ 3 min - 2
Pour in 2 cups of coconut milk and 1 cup of water into the bowl with the dry ingredients. Whisk the mixture until it is smooth and there are no lumps remaining.
⏱️ 5 min - 3
Transfer the smooth rice mixture into a non-stick pan. Place the pan over medium heat and cook, stirring continuously with a spatula, until the mixture thickens significantly and starts to pull away from the sides of the pan. This process typically takes about 10 to 15 minutes.
⏱️ 15 min - 4
Lightly grease a 9x13 inch baking pan (or a pan of similar size) with cooking oil.
⏱️ 2 min - 5
Pour the thickened bibingkang malagkit base mixture into the greased baking pan. Spread the mixture evenly across the bottom of the pan using the spatula.
⏱️ 2 min - 6
Preheat your oven to 180°C (350°F). Once preheated, place the pan into the oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180 - 7
While the bibingkang malagkit is undergoing its initial bake, prepare the latik topping. In a separate pan, pour 1 can (400ml) of coconut cream and add 1/4 cup of brown sugar.
⏱️ 5 min - 8
Cook this mixture over medium-low heat, stirring occasionally. Continue cooking until the oil visibly separates from the coconut cream and the solid bits turn golden brown and become crispy. These crispy bits are the "latik."
⏱️ 15 min - 9
After the initial 25 minutes of baking, carefully remove the bibingkang malagkit from the oven.
⏱️ 1 min - 10
Evenly spread the prepared latik topping over the surface of the partially baked rice cake.
⏱️ 2 min - 11
Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the latik topping is golden brown and appears caramelized.
⏱️ 15 min•🌡️ 180 - 12
Once baked, remove the bibingkang malagkit from the oven and allow it to cool completely before slicing it into squares and serving.
⏱️ 60 min