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Easy Bibingkang Nasi Recipe (Kapampangan Bibingkang Malagkit)

ByRoseanne Ducut

Bibingkang Nasi, also called bibingkang malagkit in Tagalog, is a Kapampangan rice cake made with glutinous rice, coconut milk, and brown sugar, baked on banana leaves for extra flavor.

In my family, we call it putong nasi, and as a veghead, was sometimes the only thing I could eat at family parties. 😆

It’s often confused with biko, but bibingkang malagkit is sweeter, richer, and has a softer texture.

Here’s our bibingkang nasi recipe with one of the best dessert sauces you’ll ever try!

Recipes Pinterest Pin of Bibingkang Nasi, a Filipino dessert of baked cake of cooked glutinous rice topped with brown sugar sauce

Bibingkang Malagkit Ingredients

Slice of Bibingkang Nasi, a Filipino dessert of baked cake of cooked glutinous rice topped with brown sugar sauce

Bibingkang malagkit is made with a few ingredients and topped with a coconut milk and brown sugar sauce.

I sometimes add gula melaka palm sugar to the sauce for a richer caramel flavor.

Dark caramel candies with a slightly rough surface and golden dusting, stacked on a white background.

Equipment Needed

Slice of Bibingkang Nasi, a Filipino dessert of baked cake of cooked glutinous rice topped with brown sugar sauce.

How to Make Bibingkang Malagkit

Yield: One 9x11" pan

Ingredients

Rice Cake

  • 1 cup sweet glutinous rice
  • 3/4 cup water
  • 1/2 cup white sugar
  • Pinch of salt

Bibingkang Nasi Sauce Topping

  • 1.5 cup can of coconut cream or coconut milk
  • 1/2 cup brown sugar
  • Pinch of salt

Optional:

  • 1/3 cup Gula Melaka sugar
  • Banana leaves, fresh or frozen & thawed, and then wiped down.

Instructions

Rice Cake:

  1. Optional: soak rice in a bowl with water overnight or for a few hours. This will speed up the cooking time. Drain and rinse rice.
  2. In a large pot, add rice, coconut milk, and water on medium heat.
  3. Mix occasionally and cook until rice is “al dente.” The time will depend on if you soaked it, but generally around 20-30 minutes.
  4. When it’s almost al dente, add white sugar and pinch of salt.
  5. Stir and continue cooking for another 5-10 minutes. Sample to see that the rice is not too hard but not mushy.

Sauce:

  1. In a separate saucepan on medium heat, add coconut milk and brown sugar. If you have gula melaka sugar, add a 1/3 cup or to your liking.
  2. Mix and stir until sauce thickens, around 10-15 minutes.

Prepare:

  1. Preheat oven to 400 F.
  2. Line a 9” x 11” baking pan with banana leaves (wiped clean). Try to make sure there’s no tears in the leaves.
  3. Transfer rice mixture to pan and pat down evenly.
  4. Pour sauce over rice mixture and spread evenly.
  5. Bake the bibingkang nasi until the sauce topping browns, about 20 minutes. Optional: broil for 2 minutes at end for a nice brown.
  6. Optional: pre-slice into squares. So if you’re bringing it to a party, they can easily scoop the bibingkang nasi out.

Notes

  • Don’t overcook the rice in the initial cooking stage. While the bibingkang nasi will still be really good, the rice texture is supposed to be like a hard pudding cake that you can slice and easily transfer.
  • If you make it in a larger pan, just add more coconut milk and brown sugar to the sauce so there’s a nice thick top layer.
  • Enjoy! It’s one of my favorite and beloved Kapampangan dessert recipes.

© Roseanne Ducut
Cuisine: Filipino / Category: Recipes

Language Learning Bits

Mini Bibingkang Nasi, Filipino Dessert: A close-up view of Mini Bibingkang Nasi, a traditional Filipino dessert made from glutinous rice topped with a rich, dark caramel-like sauce. The dessert is served in a banana leaf, adding an authentic touch to the presentation. A spoon is partially dipped into the sauce, highlighting its thick and glossy texture. The vibrant green of the banana leaf contrasts with the deep brown of the sauce, making the dish visually appealing and inviting.
You can also make a mini version.
  • Násî = cooked rice in the Kapampángan langauge
  • Putong = bread
  • Bibingkang = rice cake
  • Malagkit = sticky/glutinous (in Tagalog – “lakatan” in Kapampángan)
  • Gata = coconut milk
  • Gula Melaka = palm sugar (gula is sugar in Malay and Indonesian languages)

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Roseanne Ducut is a Filipina solo female traveler of over 10 years from the Bay Area, California. She creates ultimate travel itineraries + vlogs inspired by the rich history and pop culture in Asia. A veghead for over 17 years, Roseanne also writes vegan guides to help others plan their trips.