Go Back
Bibingkang Kanin Recipe
Print Pin

Delicious Special Bibingkang Kanin Recipe

This Special Bibingkang Kanin Recipe is a delicious Filipino sticky rice cake made with glutinous rice, coconut milk, sweetened langka, and topped with a thick muscovado coconut cream. Perfect for parties, holidays, negosyo, or anytime you crave authentic Filipino kakanin.
Author Onyok Kokok

Ingredients

For the Rice

  • 2½ cups glutinous rice 500 g
  • 3 cups water
  • 2 cups coconut milk 500 g or approximately 500 ml
  • ½ cup white sugar
  • ½ teaspoon salt

For the Sweetened Langka

  • 2 cups fresh ripe langka jackfruit
  • 1½ cups water
  • ½ cup white sugar

Note: If using already sweetened langka, simply use 1 cup and skip this cooking step.

For the Coconut Cream Topping

  • 2 cups coconut cream kakang gata
  • ½ cup dark brown sugar or muscovado sugar
  • ½ teaspoon salt

Others

  • Banana leaves
  • 5 plastic tubs or containers

Instructions

Cook the Glutinous Rice

  • Wash the glutinous rice several times until the water becomes mostly clear.
  • Add the rice and water into a rice cooker or pot and cook just like regular rice.
  • Once fully cooked, fluff gently using a spatula and allow it to cool completely.

Prepare the Sweetened Langka

  • Place the fresh langka, sugar, and water into a pot.
  • Mix until the sugar dissolves.
  • Cook over high heat until boiling.
  • Reduce the heat to low, cover, and continue cooking for about 45 minutes or until the langka becomes soft.
  • Remove from heat.
  • Using kitchen scissors, cut the cooked langka into smaller bite-sized pieces.
  • Set aside.

Cook the Rice Cake

  • Pour the coconut milk into a wide nonstick pan.
  • Cook over medium heat while stirring continuously.
  • Once the coconut milk begins forming small curds, add the white sugar.
  • Continue stirring until the sugar dissolves.
  • Add the sweetened langka.
  • Bring the mixture to a gentle boil.
  • Add the salt.
  • Mix well.
  • Add the cooled cooked glutinous rice.
  • Continue stirring continuously until the mixture becomes thick.
  • The rice cake is ready once it becomes very sticky and lifts together with the spatula without immediately falling back into the pan.

Prepare the Containers

  • Briefly heat the banana leaves over an open flame or stovetop until they become soft and pliable.
  • Line each container with banana leaves.
  • Divide the rice cake evenly among the containers, approximately 385 grams each.
  • Flatten the surface using a spatula.

Prepare the Coconut Cream Topping

  • Pour the coconut cream into a saucepan.
  • Cook over medium heat while stirring continuously.
  • Once boiling, reduce the heat to low.
  • Add the muscovado or dark brown sugar.
  • Add the salt.
  • Continue stirring until the sugar dissolves and the mixture thickens.
  • As the topping cooks longer, it becomes darker, thicker, and develops a richer caramelized coconut flavor similar to "Bukayo".
  • If you prefer a pourable topping, stop cooking earlier. For a richer, thicker topping, continue cooking until your desired consistency is reached.

Assemble

  • While the topping is still hot, pour it over each rice cake.
  • Spread evenly using a spatula.
  • Allow the topping to settle slightly before serving.
  • Enjoy your homemade Special Bibingkang Kanin Recipe.