Chewy Coconut Bibingka (Filipino Rice Cake)

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 304 Calories

Ingredients

• 1 cup packed brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (13.5 ounce) can coconut milk
• 1 stick butter, melted
• 2 (12 ounce) jars macapuno strings in heavy syrup
• 2 ½ cups sweet rice flour (mochiko)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.

Step 2

Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.

Step 3

Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.

Step 4

Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.