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Chewy Coconut Bibingka (Filipino Rice Cake)
Prep
15 mins
Cook
45 mins
Servings
24
Difficulty
Medium
Making this chewy coconut bibingka has become my favorite weekend treat because it comes together in just an hour from start to finish. This Filipino rice cake is wonderfully simple, requiring basic ingredients you can find at any grocery store without breaking the bank. The sweet rice flour gives it that signature chewy texture that keeps everyone coming back for more, and coconut milk provides healthy fats that support heart health. With just fifteen minutes of prep work, you'll have a beautiful, golden cake baked to perfection in under an hour. It's the kind of dessert that feels fancy enough to impress guests but easy enough for a busy weeknight.
Ella x
Ingredients
- 11 (13.5 ounce) can coconut milk
- 11 (14 ounce) can sweetened condensed milk
- 11 stick butter, melted
- 44 eggs
- 22 (12 ounce) jars macapuno strings in heavy syrup
- 22 ½ cups sweet rice flour (mochiko)
- 11 cup packed brown sugar
- 11 tablespoon vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
- 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.
- 3
Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
- 4
Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
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