Print: Chewy Coconut Bibingka (Filipino Rice Cake)

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Prep

16 min

Cook

24 min

Servings

Difficulty

Medium

Ingredients

1 , 13.5 ounce
1 , 14 ounce
1 stick butter , melted
4 eggs
2 , 12 ounce
2.5 cups sweet rice flour , mochiko
1 cup packed brown sugar
1 tablespoon vanilla extract

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-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 per serving

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