Bibingka (Filipino Coconut Cake)
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.)
☆☆☆☆☆ 0 votes0
8 ozpackage cream cheese
2 cgranulated sugar
1 lbsweet rice flour (3 1/2 cups)
1 Tbspbaking powder
1/2 cmelted butter
1 Tbspvanilla extract
15 ozcan cream of coconut
8 ozcan crushed pineapple
1/4 cbrown sugar
2 Tbspgranulated sugar
How to Make Bibingka (Filipino Coconut Cake)
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking pan; set aside.
- 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.
- Pour batter into the prepared 13x9-inch baking pan. Sprinkle with brown sugar and the 2 tablespoons granulated sugar.
- Bake for 1 hour at 350°F. Allow to cool. Cut into squares and serve.