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Coconut Chewy Bibingka

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
80 min
SERVINGS
24 servings
Dessert Asian Filipino
Coconut Chewy Bibingka
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 1/2 cups sweet rice flour (mochiko)
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). Next, take a 12x17-inch rimmed baking sheet and spread some butter evenly across its surface.
2
Then, combine the condensed milk, coconut milk, and melted butter in a large mixing bowl. Use an electric mixer to blend these ingredients until they are fully incorporated and smooth. Add eggs one at a time, blending each egg into the mixture before adding the next.
3
After that, add macapuno one jar at a time to the mixing bowl. Continue blending until each jar is fully incorporated into the mixture.
4
Gradually incorporate mochiko flour into the mixing bowl, blending until it is fully combined with the other ingredients. Add brown sugar and blend until well incorporated. Finally, add vanilla extract to the mixture.
5
Pour the batter onto the prepared baking sheet and smooth out the top.
6
Then, bake the mixture in your preheated oven for 45 to 50 minutes, or until the top is golden brown and the sides are slightly dark brown.
7
Once the baking time has elapsed, allow the mixture to cool for about 20 minutes. After it has cooled slightly, loosen the sides of the baking sheet and cut the mixture into squares.