Bibingka (Coconut Rice Dessert)

Bibingka is a sweet coconut milk cake which is naturally gluten free! This fluffy Filipino cake uses rice flour to give it a unique texture and its delicious flavor! This is one of our favorite Filipino desserts and we bet you can't eat just one.

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Bibingka (Coconut Rice Dessert)

Votes: 3 Rating: 4 You: Rate this recipe!

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• CourseDesserts
• CuisineFilipino

Servings	Prep Time
45 servings	45 minutes

Cook Time

40 minutes

Servings Prep Time 45 servings 45 minutes

Cook Time 40 minutes

Bibingka (Coconut Rice Dessert) Votes: 3 Rating: 4 You: Rate this recipe! Print Recipe CourseDesserts CuisineFilipino Servings Prep Time 45 servings 45 minutes Cook Time 40 minutes Servings Prep Time 45 servings 45 minutes Cook Time 40 minutes

Ingredients

• 2 1/2 lbs (5 1/2 cups) mochi rice
• 1 can (12 oz) frozen coconut milk thawed
• 1 pkg (1 lb.) dark brown sugar
• banana leaves

Servings: servings

Units:MetricUS Imperial

Instructions

1. Rinse rice and cook in rice cooker.
2. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
3. Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
4. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan.
5. Preheat electric oven to 350 degrees F.
6. Put cooked rice into a large bowl.
7. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice.
8. Put into prepared pan.
9. Top with the reserved 1/2 cup coconut milk mixture.
10. Bake for 20 minutes, then broil for five minutes to set topping.
11. Cut into small pieces.
12. Makes 45 servings.

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