Bibingkang Malagkit is a Filipino favorite rice cake in the Philippines made from glutinous rice, coconut milk and sugar topped with sweetened coconut caramel sauce. This recipe is easy to make with or without using oven.



  • 2 cups malagkit na bigas (glutinous rice)
  • 2 cups coconut milk (gata)
  • 3 cups water
  • 1 cup sugar
  • ¼ tsp pandan flavor or pandan leaf

Coconut Caramel Sauce Topping

  • 1 ½ cups coconut cream (kakang gata)
  • 1 cup brown sugar

WATCH: Video on How to Make No Bake! Bibingkang Malagkit


Coconut Caramel Sauce Topping

  • In a sauce pan, combine 1 ½ cups coconut cream and 1 cup brown sugar. Stir until well blended.
  • Turn on the heat. Cook over medium heat.
  • Simmer until it thickens.
  • Stir once in a while to prevent the caramel sauce from burning.
  • Once the coconut caramel sauce thickens turn off the heat and set aside.


  • In a large pot or pan, combine 2 cups coconut milk, 3 cups water and ¼ tsp pandan flavor or pandan leaf. Stir until well blended. (In this recipe, I used buco-pandan flavor because I don’t have pandan flavor)
  • Turn on the heat. Add 2 cups glutinous rice (washed).
  • Cook over low medium heat.
  • Stir continously to prevent the glutinous rice from burning.
  • Once the glutinous rice is almost cooked, add 1 cup sugar. Stir well until the sugar is melted.
  • Then, turn off the heat.
  • Transfer the biko into a baking pan with parchment paper.
  • Flatten the biko evenly using a spatula.
  • Pour the coconut caramel sauce topping over the biko.
  • Spread the coconut caramel sauce topping to cover the biko.
  • Allow to cool completely or chill for an hour to completely set the coconut caramel sauce topping before slicing.

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