Milk Rice Cake Milk Candy Recipes

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CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)



Chewy Coconut Bibingka (Filipino Rice Cake) image

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Provided by MattOlay V-H

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h20m

Yield 24

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g

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