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–+ servings

Chewy Coconut Bibingka (Filipino Rice Cake)

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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine world cuisine
Servings 24
Calories 304 kcal

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 12x17-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
Keyword Chewy Coconut Bibingka (Filipino Rice Cake)
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