Chewy Coconut Bibingka (Filipino Rice Cake)
An exceptionally coconut-rich and pleasantly chewy rice flour dessert. While it's traditionally baked in banana leaves, my family leans towards the crispy edges, so I opt for a sheet pan. Among the various rice flour chewy desserts I've experimented with, this one stands out as the favorite.
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 ½ cups sweet rice flour (mochiko)
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 12×17-inch rimmed baking sheet.
- Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
- Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
- Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
Nutrition
Calories: 304kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 47mgSodium: 70mgPotassium: 126mgFiber: 1gSugar: 18gVitamin C: 1mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!