Chewy Coconut Bibingka (Filipino Rice Cake)

Name: Chewy Coconut Bibingka (Filipino Rice Cake)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 servings
Ingredients: 1 (13.5 ounce) can coconut milk 1 (13.5 ounce) can coconut milk; 1 (14 ounce) can sweetened condensed milk 1 (14 ounce) can sweetened condensed milk; 1 stick butter, melted 1 stick butter, melted; 4 eggs 4 eggs; 2 (12 ounce) jars macapuno strings in heavy syrup 2 (12 ounce) jars macapuno strings in heavy syrup; 2 ½ cups sweet rice flour (mochiko) 2 ½ cups sweet rice flour (mochiko); 1 cup packed brown sugar 1 cup packed brown sugar; 1 tablespoon vanilla extract 1 tablespoon vanilla extract

Prep: 15 minsCook: 45 mins

Prep

15 mins

Cook

45 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

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

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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