Chewy Coconut Bibingka are dense chewy bars that are coconutty and sweet.
Traditional Filipino dessert that is normally street fare during the Christmas season. Dense chewy bars that are coconutty and sweet.
Info
Serving Size: 24
Cook Time: 45 minutes
Ingredients
1 can 13.5oz Coconut Milk
1 can 14oz sweetened condensed milk
1 stick butter, melted
4 eggs
2 jars 12oz macapuno strings in heavy syrup
2 ½ cups sweet rice flour
1 cup packed brown sugar
1 Tbl vanilla extract
Step 1: Preheat
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x17 inch cookie sheet or 13x9 inch for thicker bars. You can also cook in softened banana leaves in cupcake tins.
Step 2: Combine wet ingredients
Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs to mixture, 1 at a time, and beat until combined.
Step 3: Add macapuno
Add macapuno, 1 jar at a time, and beat until combined. Gradually mix mochiko flour into wet mixture. Beat in brown sugar and then the vanilla extract. Pour batter onto greased baking sheet.
Step 4: Bake
Bake in preheated oven until the top of the cake is golden brown and sides are slightly dark brown, approximately 45 to 50 minutes.
Step 5: Baste with 20 minutes left
At the 20 minute mark, mix together a can of sweetened condensed milk and an egg yolk. Baste the top of the bar and finish cooking.
Allow to cool for 20 minutes. Loosen sides and cut into bars. Serve immediately.
Enjoy!
Let us know what you think in the comments about our Chewy Coconut Bibingka recipe! How do you enjoy your Chewy Coconut Bibingka?
Comments