MOCHIKO RECIPES FILIPINO RECIPES

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CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE) RECIPE ...



Chewy Coconut Bibingka (Filipino Rice Cake) Recipe ... 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    Asian    Filipino

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 24 servings

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, CarbohydrateContent 50 g, CholesterolContent 46.7 mg, FatContent 10.1 g, FiberContent 1.4 g, ProteinContent 3.9 g, SaturatedFatContent 6.6 g, SodiumContent 69.8 mg, SugarContent 18.1 g

BIBINGKA (SWEET RICE FLOUR) RECIPE - FOOD.COM



Bibingka (Sweet Rice Flour) Recipe - Food.com image

Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 24 pieces

Number Of Ingredients 10

16 ounces mochiko sweet rice flour (1 box)
1/2 cup butter (1 stick)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
14 ounces coconut milk (1 can)
1/2 cup shredded coconut (optional)

Steps:

  • Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
  • Cream the butter, sugar and eggs in a bowl.
  • Add remaining ingredients and blend well.
  • Pour into glass dish and bake for 40-50 minutes.
  • Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
  • (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

Nutrition Facts : Calories 234.9, FatContent 10.1, SaturatedFatContent 6.8, CholesterolContent 49.8, SodiumContent 92.2, CarbohydrateContent 33.8, FiberContent 0.8, SugarContent 17.8, ProteinContent 3

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