Chewy Coconut Bibingka (Filipino Rice Cake)

Dave Smith


This always a hit and the kids love it too.


★★★★★ 1 vote

10 Min
50 Min


  • 13 1/2 can(s)
    coconut milk
  • 14 oz
    sweetened condensed milk
  • 1/2 c
  • 4
  • 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

How to Make Chewy Coconut Bibingka (Filipino Rice Cake)


  1. 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.

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About Chewy Coconut Bibingka (Filipino Rice Cake)

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

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