Bibingka (filipino Coconut Cake) Recipe

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Bibingka (Filipino Coconut Cake)

Vickie Parks

By
@Northwestgal

Bibingka is a sweet rice cake that's popular throughout the Philippines. Different variations exist, but they're almost always a single-layer unfrosted cake that's served as a dessert or for breakfast. This recipe is unique in that the sugar sprinkled on top adds a crunchy caramelized touch.

Cream of coconut can be found in the alcohol aisle in larger markets, and sweet rice flour is in the Asian aisle. (Regular rice flour is OK, but it probably won't have the slight sticky touch this cake is known for.)


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Serves:

20 to 24

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

8 oz
package cream cheese
2 c
granulated sugar
3 large
eggs
1 lb
sweet rice flour (3 1/2 cups)
1 Tbsp
baking powder
1/2 c
melted butter
1 Tbsp
vanilla extract
15 oz
can cream of coconut
1 c
milk
8 oz
can crushed pineapple
1/4 c
brown sugar
2 Tbsp
granulated sugar

Directions Step-By-Step

1
Preheat the oven to 350°F. Lightly grease a 13x9-inch baking pan; set aside.
2
In a large bowl, cream together the cream cheese and sugar. Stir in the eggs, one at a time. Mix in the remaining ingredients and stir, until smooth.
3
Pour batter into the prepared 13x9-inch baking pan. Sprinkle with brown sugar and the 2 tablespoons granulated sugar.
4
Bake for 1 hour at 350°F. Allow to cool. Cut into squares and serve.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Filipino