chewy coconut bibingka (filipino rice cake)

Name: Chewy Coconut Bibingka (Filipino Rice Cake)
Prep time: 10 min
Cook time: 50 min
Ingredients: 13 1/2 can(s) coconut milk; 14 ounce(s) sweetened condensed milk; 1/2 cup(s) butter; 4 - egg; 2 jar(s) sweet coconut strings in heavy syrup; 2 1/2 cup(s) mochiko sweet rice flour; 1 cup(s) brown sugar, firmly packed; 1 tablespoon(s) vanilla extract

(1 RATING)

73 Pinches 1 Photo

Dave Smith

Myrtle Beach, SC

Updated on May 22, 2013

This always a hit and the kids love it too.

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prep time 10 Min

cook time 50 Min

method ---

yield

Ingredients

13 1/2 cans coconut milk
14 ounces sweetened condensed milk
1/2 cup butter
4 - egg
2 jars sweet coconut strings in heavy syrup
2 1/2 cups mochiko sweet rice flour
1 cup brown sugar, firmly packed
1 tablespoon vanilla extract

How To Make chewy coconut bibingka (filipino rice cake)

Step 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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