Prep 5 mins
Cook 40 mins
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.
- 453.59 g mochiko sweet rice flour (1 box)
- 118.29 ml butter (1 stick)
- 473.18 ml sugar
- 4 eggs
- 4.92 ml vanilla
- 4.92 ml baking powder
- 1.23 ml salt
- 226.79 g sour cream
- 396.89 g coconut milk (1 can)
- 118.29 ml shredded coconut (optional)
- 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!
Very good recipe...much better than my mom's recipe, which was more rubbery...the texture has a nice balance, although sour cream is by no means a traditional ingredient....I think I will adopt this as the new family recipe!! EXCELLENT!!!
This recipe is amazingly scrumptious! Like the poster said, you really, really can't just eat one! It' is very addictive. When people eat it they just kind of hover over it, eating piece after piece. This is good stuff! My sister has been making it every weekend for the past month!!!
CHEWY, SWEET & COCONUTTY DELICIOUS!!!!!! It was a hit at the party I brought them to. Good thing it made enough, because there were a lot of "tasters" making sure they were good enough to bring! ...they kept tasting and tasting and tasting!!! Next time I might try to swirl in some reduced pineapple sauce at the end to make it taste like a pina colada bibingka!! Don't know if it will work, but it sounds yummy!!