How to Make Chewy Coconut Bibingka (Filipino Rice Cake) - A Step-by-Step Guide

Chewy Coconut Bibingka is a beloved Filipino dessert that is definitely a must-try for anyone with a sweet tooth. This delicacy is a type of rice cake that is known for its distinct chewy and slightly sticky texture, as well as its unique coconut flavor. Traditionally enjoyed as a snack or dessert, bibingka is a staple in Filipino celebrations and gatherings.

What sets the Chewy Coconut Bibingka apart from other rice cakes is the use of coconut milk and grated coconut, which adds a ri...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 20 mins
  • Servings: 24
  • Yield: 24 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
  • 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.
  • Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
  • Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
  • Nutrition

    304 cal.

    • Total Fat: 10g
    • Saturated Fat: 7g
    • Cholesterol: 47mg
    • Sodium: 70mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 126mg