Another, more complicated version of how to make one of my favorite Filipino kakanin, the bibingkang malagkit. This version uses both coconut cream and coconut milk—the former being used to make the topping, while the latter is used in making the glutinous rice base (biko). The coconut cream, which is a lot thicker in consistency than coconut milk, makes the topping thicker and creamier in consistency than when only coconut milk is used.
Bibingkang malagkit is usually baked in single round, square, or rectangular pans lined with greased banana leaves, then cut into serving size squares after they have cooled… However, in an attempt to save time and omit the cutting process, I baked it here using pans for standard-sized muffins 😅 And since banana leaves are hard to come by here, I also used cupcake liners to line the pans. If you are going to follow suit, I suggest you grease the bottom AND the sides of your cupcake liners as the topping tends to stick once cooled. (Unless of course, you are either prepared to spend a considerable amount of time trying to peel them off of each cake, or you enjoy seeing the guests you are serving them to struggle to peel them off 😇)
Lastly, bibingkang malagkit is best enjoyed with a cup of coffee or tea ☕😊👍