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Chewy Coconut Bibingka (Filipino Rice Cake)
Chewy Coconut Bibingka (Filipino Rice Cake)
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Coconut-infused Filipino rice flour dessert, traditionally baked in banana leaves.
Ingredients:
  • 1 (13.5 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 stick butter, melted
  • 4 eggs
  • 2 (12 ounce) jars macapuno strings in heavy syrup
  • 2.5 cups sweet rice flour (mochiko)
  • 1 cup packed brown sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 12x17-inch rimmed baking sheet.
  • In a large mixing bowl, combine condensed milk, coconut milk, and melted butter by beating them together. Add eggs one at a time, beating until combined. Slowly beat in macapuno, one jar at a time. Gradually mix in mochiko flour. Stir in brown sugar and vanilla extract. Pour the batter onto the prepared baking sheet.
  • Bake in the oven until the top is golden brown and the sides are slightly dark brown, for 45-50 minutes.
  • Let cool for 20 minutes before gently releasing the sides and cutting into squares.

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