Name: Caramel-Coated Sticky Rice Cake
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Ingredients: 4 1/2 cups water, divided; 3/4 cup dark brown sugar; 2 cups glutinous rice (sticky rice); 1/2 teaspoon salt; 1 can (14 oz) coconut milk

cake

Can I reduce the sugar in the cake recipe?

Can I substitute butter with oil in my cake recipe?

Why does my cake have a dome-like shape and is not flat?

Discover the delightful flavors of this Filipino favorite: Caramel-Coated Sticky Rice Cake (Bibingkang Malagkit). Made with glutinous rice and a decadent caramel sauce, it's a perfect dessert for any special occasion or family gathering.

Gluten Free

Lactose Free

Vegetarian

Vegan

Water

milliliter

water

Sugars & Sweeteners

gram

dark brown sugar

Grains & Rice

rice

Seasonings

salt

Non Dairy Milk

coconut milk

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

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Caramel-Coated Sticky Rice Cake

Beverages

Baking Goods

Pasta, Sauces, Grain

Dairy

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In a medium-sized bowl, soak the glutinous rice in 3 cups of water for 1 hour. After an hour, drain the rice.

Place the soaked rice in a rice cooker and add 1 1/2 cups of water. Turn on the rice cooker and cook the rice according to the rice cooker instructions.

In a medium-sized pan over medium heat, combine the coconut milk, dark brown sugar, and salt. Cook the mixture, stirring continuously, until it thickens and forms a sticky caramel sauce.

Preheat the oven broiler with the oven rack in the middle position. Set aside 1/2 cup of the caramel sauce for topping.

In a small flat baking pan, gently mix the cooked sticky rice with the remaining caramel sauce, ensuring the rice is evenly coated. Flatten the rice in the pan and drizzle the top with the 1/2 cup of reserved caramel sauce.

Place the baking pan on the middle oven rack and broil on high until the caramel is lightly charred but not burned. Keep a close eye on it to avoid burning.

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