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Chewy Coconut Bibingka (Filipino Rice Cake)

A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 24 servings
Course: Dessert
Cuisine: Asian, Filipino
Calories: 304
Ingredients Method Nutrition

Ingredients
  

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
  • 1 tablespoon vanilla extract

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 12×17-inch rimmed baking sheet.
  2. 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.
  3. Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
  4. Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

Nutrition

Calories: 304kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 47mgSodium: 70mgFiber: 1gSugar: 18g

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