Bibingka (Sweet Rice Flour) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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. Ingredients:
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) |
Directions:
1. Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
2. Cream the butter, sugar and eggs in a bowl.
3. Add remaining ingredients and blend well.
4. Pour into glass dish and bake for 40-50 minutes.
5. Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
6. (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!
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