Chewy Coconut Bibingka (Filipino Rice Cake)

Ingredients

• 1 can coconut milk , 13.5 ounce
• 1 can sweetened condensed milk , 14 ounce
• 1 stick butter , melted
• 4 eggs
• 2 jars macapuno strings in heavy syrup , 12 ounce
• 2.5 cups sweet rice flour , mochiko
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.

2. 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. 3

   Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.

4. 4

   Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.