Bibingkang Malagkit made of glutinous rice, coconut milk, and brown sugar perfectly sweet, creamy and chewy. Topped with sweetened coconut spread, this Filipino rice cake is a delicious treat you’ll love as snack or dessert.
Guys, I am sorry I haven’t been here as often this month and that my recipe posts have dwindled to once a week. You see, I am insane because, for some reason, I think I have super powers and can do it all.
As if maintaining Kawaling Pinoy and my other blog, Onion Rings and Things, was not hard enough, I decided to start a THIRD cooking blog for Instant Pot and Slow cooker recipes. As I said, I am crazy. Or maybe I just love what I do so much I live it and breathe it.
Also, in my defense, I haven’t totally neglected the blog. I’ve been knee-deep in reshooting and updating old recipes to include in-process photos and helpful tips.
I hope you’ve already checked out our revamped biko post because this bibingkang malagkit also belongs to the same family of Filipino kakanin. In fact, this native delicacy is also referred to as biko in other regions of the country.
The ingredients of both rice cakes are mostly the same, but while the other is topped with latik, this version is topped with coconut caramel topping and finished off in the oven to brown.