Bibingka (Sweet Rice Flour)

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.

• Ready In: 45 mins
• Yields: 24 pieces

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!