Delicious Bibingkang Nasi Recipe (Kapampangan Bibingkang Malagkit)
Bibingkang Nasi or “bibingkang malagkit” in Tagalog, is a Kapampangan dessert made with glutinous sweet rice, coconut milk, and brown sugar, and then baked on banana leaves. (Growing up we always called it putong nasi or putong malagkit.)
It’s often mistaken for another Filipino dessert, biko, but the bibingkang malagkit recipe is sweeter and richer in flavor, and has a softer texture.
Bibingkang malagkit is generally vegan by default and was sometimes the only thing I could eat at family parties, so I always appreciated when someone made this!
It’s topped with a coconut milk and brown sugar sauce. I sometimes add gula melaka palm sugar to the sauce for a richer caramel flavor.
Bibingkang malagkit is hands down a must-make recipe. If anything, make the sauce. 100% addicting.
Language Learning Bits
- 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)
Bibingkang Malagkit Ingredients
- Glutinous sweet rice
- Coconut milk (favorite coconut milk is Chaokoh)
- Brown and white sugar
- Optional: Gula Melaka sugar
Equipment Needed for Bibingkang Malagkit
How to Make Bibingkang Malagkit
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:
- 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.
- In a large pot, add rice, coconut milk, and water on medium heat.
- Mix occasionally and cook until rice is “al dente.” The time will depend on if you soaked it, but generally around 20-30 minutes.
- When it’s almost al dente, add white sugar and pinch of salt.
- Stir and continue cooking for another 5-10 minutes. Sample to see that the rice is not too hard but not mushy.
Sauce:
- 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.
- Mix and stir until sauce thickens, around 10-15 minutes.
Prepare:
- Preheat oven to 400 F.
- Line a 9” x 11” baking pan with banana leaves (wiped clean). Try to make sure there’s no tears in the leaves.
- Transfer rice mixture to pan and pat down evenly.
- Pour sauce over rice mixture and spread evenly.
- Bake the bibingkang nasi until the sauce topping browns, about 20 minutes. Optional: broil for 2 minutes at end for a nice brown.
- 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.
Try These Other Vegan Recipes
