Chewy Coconut Bibingka (Filipino Rice Cake)

Dave Smith


This always a hit and the kids love it too.

pinch tips: Non-Stick Rice Every Time



10 Min


50 Min


13 1/2 can(s)
coconut milk
14 oz
sweetened condensed milk
1/2 c
2 jar(s)
sweet coconut strings in heavy syrup
2 1/2 c
mochiko sweet rice flour
1 c
brown sugar, firmly packed
1 Tbsp
vanilla extract

Directions Step-By-Step

1 Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper. 2 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined. 3 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes. 4 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

About this Recipe

Course/Dish: Rice Sides, Cakes
Hashtags: #filipino, #Rice Cake