bibingka (filipino coconut cake)
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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prep time
10 Min
cook time
1 Hr
method
Bake
yield
20 to 24
Ingredients
- 8 ounces package cream cheese
- 2 cups granulated sugar
- 3 large eggs
- 1 pound sweet rice flour (3 1/2 cups)
- 1 tablespoon baking powder
- 1/2 cup melted butter
- 1 tablespoon vanilla extract
- 15 ounces can cream of coconut
- 1 cup milk
- 8 ounces can crushed pineapple
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
How To Make bibingka (filipino coconut cake)
-
Step 1Preheat the oven to 350°F. Lightly grease a 13x9-inch baking pan; set aside.
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Step 2In 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.
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Step 3Pour batter into the prepared 13x9-inch baking pan. Sprinkle with brown sugar and the 2 tablespoons granulated sugar.
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Step 4Bake for 1 hour at 350°F. Allow to cool. Cut into squares and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#coconut
Keyword:
#rice
Keyword:
#pineapple
Keyword:
#philippines
Method:
Bake
Ingredient:
Flour
Culture:
Filipino
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