Bibingkang Malagkit is a Filipino sweet rice cake made with glutinous rice, coconut milk, sugar, salt and topped up with caramelized sugar-coconut mixture. It is easy and very tasty snack and you can make it in your home by following our recipe #bibingkangmalagkit #bibingka #bibingkarecipe Written recipe at: https://yummykitchentv.com/no-bake-bibingkang-malagkit/ FOR BAKED BIBINGKANG MALAGKIT: https://youtu.be/IK-pWOFQcWs INGREDIENTS -1/2 kilo Malagkit rice (glutinous rice or sticky rice) -3 cups water (for cooking the sticky rice) -2 cups coconut milk (I used coco mama fresh coconut milk) -1 cup white sugar -1/2 tsp. salt For latik topping -1 1/2 cup coconut milk (I used coco mama fresh coconut milk) -1 1/2 cup dark brown sugar (adjust as needed) the darker the color, the better -1/2 tsp. salt to balance sweetness Directions Wash the glutinous rice. Drain. Then add 3 cups water to cook with. Cook in rice cooker or cook in medium heat (just like how you cook regular rice). When cooked, set aside. In a large pan, combine coconut milk and sugar. Stir until the sugar is completely dissolved. Then cook in medium heat until the mixture becomes thicker. Stir occasionally. Once the mixture is thicker, add salt and cooked glutinous rice. Mix well until combined. Cook until the sauce dried up and the rice becomes sticky. Stir occasionally. When the glutinous rice becomes sticky and hard to stir, it’s ready. Transfer to a dish or container lined with banana leaf or greased with oil. Flatten the top using spatula. Set aside while cooking the latik topping. FOR LATIK TOPPING: In a pan, put the coconut milk. Cook in low heat until it starts to curdle. Stir occasionally. After a few minutes, the coconut milk starts to curdle and the oil starts to separate. Add the brown sugar. Stir until completely dissolved. Cook in low heat until thickened while continuously stirring. When the latik sauce is thickened, add salt to balance the sweetness. When the latik sauce becomes thick and sticking to the spatula, it’s ready. Remove from heat then pour immediately on the top of the cooked malagkit. Smoothen while it still hot. Grease the spatula with oil to avoid sticking to it while smoothening the top. Let it cool a little for the topping to set before serving. ENJOY Yield: 8x8 inches tray with 1.5 inches thick and 1 microwave tub (500ml) full NOTE: 1/2 kilo (500g) malagkit rice is Around 2 1/3 cup in standard measuring cup. Around 3 1/2 cup in rice cooker cup. OTHER RECIPES TO TRY ➡️ Fruity Maja Blanca https://youtu.be/ikz91gPjH_E ➡️ Buchi with Cheese: https://youtu.be/6Y9RqJVyMzg ➡️ TUNA BREAD PIE ala Jolibee https://youtu.be/Cx-v8FHjsyA