CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Chewy Coconut Bibingka (Filipino Rice Cake) image

Provided by Dave Smith

Time 1h

Number Of Ingredients 8

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13 1/2 can(s) coconut milk
14 oz sweetened condensed milk
1/2 c butter
4 egg
2 jar(s) sweet coconut strings in heavy syrup
2 1/2 c mochiko sweet rice flour
1 c brown sugar, firmly packed
1 Tbsp vanilla extract

Steps:

1. 1 Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper. 2 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined. 3 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes. 4 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.