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    You are in: Home / Recipes / Chewy Coconut Bibingka (Filipino Rice Cake) Recipe
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    Chewy Coconut Bibingka (Filipino Rice Cake)

    Chewy Coconut Bibingka (Filipino Rice Cake). Photo by Hello Eater!

    1/1 Photo of Chewy Coconut Bibingka (Filipino Rice Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Hello Eater!'s Note:

    A very coconutty rice flour chewy dessert. Traditionally, this is baked in banana leaves but my family prefer 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
    2. 2
      2. 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. Follow that with the brown sugar and add vanilla extract and beat until combined.
    3. 3
      3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
    4. 4
      4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

    Ratings & Reviews:

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    Nutritional Facts for Chewy Coconut Bibingka (Filipino Rice Cake)

    Serving Size: 1 (71 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 254.9
     
    Calories from Fat 81
    31%
    Total Fat 9.0 g
    13%
    Saturated Fat 6.2 g
    31%
    Cholesterol 46.7 mg
    15%
    Sodium 75.2 mg
    3%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 0.4 g
    1%
    Sugars 26.5 g
    106%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    coconut strings in heavy syrup

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