Bibingka Recipe – Filipino Bibingka Recipe – Bibingka Recipes

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So simple and yet so delicious to satisfy that sweet tooth craving. Bibingka, or as I like to call it “Balokbakba”, is a Filipino sweet cake. The varieties are endless using so many types of ingredients. Add Malagkit, sweet sticky rice, to the equation and you now have a sweet rice cake-Bibingka Malagkit.

Usually my craving for something sweet hits head on around 7pm but I never feel like waiting for the rice to cook or/and having to bake it so I save it for another day. This time however, I wised up and made it for lunch, that way it would be ready for the evening attack. There are many different ways to make this Filipino dessert, so I accredit this great recipe to my sister!

Delicious Rating: Easy recipe to make & bake & clean-up is a breeze. It is Delicious through and through. Seriously, I wish one of the tiers on my wedding was Babingka! It is that good. Simply Delicious…

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Bibingka Malagkit

Author: 

Recipe type: Dessert

Prep time: 

Cook time: 

Total time: 

Yields: 4 slices

  • 2 cups of Malagikit (sweet sticky rice)
  • 1 can of Coconut Milk
  • ¾ cups of Brown Sugar
  • Vanilla to taste
  1. Preheat oven to 350.
  2. Start the rice in your rice cooker or on the stove.
  3. Add the one can of coconut milk, sugar, and vanilla in a saucepan. Continually stir over low heat while the rice is cooking.
  4. Once the rice is finished, put it into any baking dish. I used a glass 8×6 which was the perfect size for the amount.
  5. Reserve ½ cup of rice.
  6. Reserve about ½ of the sauce and pour the rest onto the rice.
  7. Mix it up and flatten the top.
  8. Pour ¾ of the reserved sauce onto the rice.
  9. Bake that bad boy in the oven for a good 30-45 minutes.
  10. Take the reserved rice in a bowl and pour the rest of the sauce along with it. Eat and enjoy while the rice cake bakes. Allow to cool just enough so that it is still nice and warm when eaten.

This recipe doesn’t require many ingredients nor a lot of time.

I cook the rice in water but if you want to up that coconut flavor, cook the rice in half coconut milk and water.

Take the reserved rice in a bowl and pour the reserved sauce along with it. Eat and enjoy while the rice cake bakes. I love it both ways but I have to say that the rice with the sauce is definitely a Yummy Yummy Time!

 That ring of sugar around the inside of the baking dish is delicious btw. I was thinking that Bibingka Malagkit would probably be the bomb with some vanilla ice cream too. I did not have any so I will have to try it next time. I ate about half the dish and then a piece with my coffee for breakfast the next day. Mmmmhhhhhhh….For Reals

It will firm up a lot in the fridge or once cooled at room temperature.

Tayo’y magsikain

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