Bibingkang Malagkit With Coconut Caramel Sauce


  • 2 cups malagkit (glutinous rice)
  • 1/2 cup coconut milk powder
  • 2 cups water
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tbsp coconut oil

For the Coconut Caramel Sauce:

  • 1 cup coconut milk powder
  • 2/3 cup brown sugar
  • 1/3 cup condensed milk
  • 1 cup water
  • Coconut Oil


  1. First, wash the malagkit rice then drain.
  2. Soak the malagkit rice in water for at least 2 hours.
  3. Drain and place in a pot.
  4. Pour 2 cups of water on the rice.
  5. Add- in the coconut milk powder, brown sugar, salt, and coconut oil.
  6. Stir together, heat, and bring to a boil.
  7. Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky.
  8. Preheat the oven to 350 F or 180 C.
  9. Spread the coconut oil on a 9 x 13 inch baking dish.
  10. Transfer the sticky rice to the baking pan and spread well. Set aside while preparing the caramel sauce (see instructions below).
  11. Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm. Enjoy!

For the Coconut Caramel Sauce:

  1. Combine the coconut milk powder, water, sugar, and coconut oil and stir in a pan.
  2. Heat the pan under low temperature and bring to a boil.
  3. Continue to simmer the sauce while stirring occasionally until it thickens.