This cake may cause a stampede. We were at a friend's party recently when out came the plate of bibingka and suddenly everyone was abuzz.
Bibingka is a sweet, chewy Filipino dessert made with rice flour and coconut. If you like mochi, you'll like this, and even if you've never had anything of the sort, we're pretty certain you'll fall for it, too. It has a rich, buttery, coconut flavor with the addictive textural combination of a crackly crust and eggy, chewy center.
Bibingka is traditionally served at any and all gatherings, from family mahjong night to baby showers.
This one-bowl recipe yields 48 pieces of bibingka, making it the perfect, easy dessert for potlucks, parties, and big gatherings. The best time to eat bibingka is when it's still a little warm. As it cools, the consistency becomes harder, though it's still delicious. We suggests you to reheat in the microwave or toaster oven and serving it with vanilla ice cream.
Makes 48 pieces
1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, melted
2 (12-ounce) jars macapuno coconut strings in heavy syrup*
1 (16-ounce) box mochiko sweet rice flour*
1 cup packed brown sugar
1/4 cup wheat germ (or finely chopped almonds for a gluten-free recipe)
1 tablespoon vanilla extract
Preheat oven to 375°F. Line a 13" x 18" x 1" baking sheet with parchment paper.
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 (do not pour all at once or it will get clumpy). Follow that with the brown sugar and wheat germ. Once you achieve an even consistency, add vanilla extract and beat until combined.
Pour batter into lined cookie sheet.
Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.
Remove from pan and let cool on the parchment paper.
Once cooled down, cut into to 2-inch squares. A long ruler and pizza cutter work nicely.
Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1 to 2 weeks.
*Available at Filipino and many Asian markets.
- You can buy it at any large Asian market. If they group food by country...head to the Filipono aisle(s). There should be a group of jars with fruit, jellies, and beans preserved in syrups. It is usually available in the summer months because it is used for a drink/dessert called Halo Halo.
- Macapuno -- it's normally comprised of coconut milk and rice flour (galapong), as well as cheese.
- sweetened canned coconut are the same as macapuno.
- add the whole jar (strings & syrup).
- add everything!