Filipino BIBINGKANG-MALAGKIT Recipe

Similar Filipino recipes: Dessert Recipes


2 cups malagkit
4 cups coconut cream (thin and thick together)
1 cup brown sugar (packed)
2 pcs pandan leaves (for flavoring)

Topping: Wash malagkit. Add coconut cream and pandan leaves. Cook in medium heat, stirring constantly until thick and half cooked. Add sugar. Note: do not add sugar in the 1st stage of cooking less you will find it hard to soften malagkit. Continue cooking and stirring for 10 minutes. Then, cover with banana leaves, lower heat and cook until done. Line a greased pan with banana leaves. grease the leaves, too. Then pour in cooked mixture, pack well. Spread topping, and bake in pre-heated oven at 350F, until topping is firm. Then, increase heat to 375F to make the topping brown.

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5 Responses to “BIBINGKANG-MALAGKIT”

  1. Your recipe is not clear. What do you mean by thin and thick coconut milk. What kind of topping are you talking about.I think you need to modify your recipe.
    Thank you. I will try another website with clearer instruction.

  2. what is pandan leaves? Your bibingka recipe is not really the original one that I used
    to know.The original one is that, my mother used to bake it in the clay oven and
    the fire should be,( as I can remember) both under and on top of the cake(bibingka)
    and the cream and caramilised sugar which is just enough wet on top of the cake
    (bibingka) to keep it moist and more delicious.
    Another question to ask from you please, do you soak your malagkit rice and then what. Please send me your recipe and the method of making the bibingka.
    Thank you, Janet

  3. MALABO ANG RECIPE MO. HINDI BA DAPAT PAGMALAGKIT ANG BIBINGKA AY MEDYO BROWN ANG LABAS AT SAKA LOOK APPEALING SA TASTE NANG TAO. THANK YOU.

  4. Malabo nga. Hindi mo nilagay kung papaano gawin yung topping. Yun pa naman ang hinahanap kong recipe, the topping.

  5. pandan leaves is good for flavoring, but we can not buy the fresh leaves in Las Vegas China town. Just the liquid form.