Chewy Coconut Bibingka (Filipino Rice Cake)
Description
A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
Ingredients
•
1 (13 1/2 ounce) can coconut milk
•
1 (14 ounce) can sweetened condensed milk
•
1 stick butter, melted
•
4 eggs
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2 (12 ounce) jars macapuno strings in heavy syrup
•
2 1/2 cups sweet rice flour (mochiko)
•
1 cup packed brown sugar
•
1 tablespoon vanilla extract
Directions
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.