Viral Dish! Chewy Coconut Bibingka (Filipino Rice Cake) :: Best Family Recipes

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Chewy Coconut Bibingka (Filipino Rice Cake)

"A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my circle of relatives prefers the crispy edges, which is why I use a sheet pan. I had been trying out out numerous kinds of chewy cakes the usage of rice flour, and this seems to be the fave."

Ingredients :

  • 1 (thirteen.5 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 stick butter, melted
  • four eggs
  • 2 (12 ounce) jars macapuno strings in heavy syrup
  • 2 half cups sweet rice flour (mochiko)
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract

Instructions :

Prep : 15M Cook : 24M Ready in : 1H20M
  • Preheat the oven to 350 levels F (a hundred seventy five levels C). Butter a 12x17-inch rimmed baking sheet.
  • Beat condensed milk, coconut milk, and melted butter together in a massive mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until blended. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the organized baking sheet.
  • Bake in the preheated oven till top is golden brown and facets are barely darkish brown, forty five to 50 mins.
  • Allow to cool, approximately 20 minutes, earlier than loosening the perimeters and reducing into squares.

Notes :

  • For an optionally available topping, blend together 1 (14-ounce) can sweetened condensed milk and egg yolk. Spread topping on 20 mins previous to being finished.

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