ANCHORED IN TRADITION: Isabella’s Bibinka | Anchored in Tradition

Isabella’s Bibinka – Filipino Coconut Rice Cake Dessert

Ingredients:

1 can coconut milk

1 can sweetened condensed milk

1 stick butter, melted

4 eggs

2 jars macapuno strings in heavy syrup (Shredded coconut meat preserved in syrup – can get at any Asian grocery store)

2 1/2 cups mochiko flour (sweet rice flour)

1 cup packed brown sugar

1 tablespoon vanilla extract

Directions:

Preheat the oven to 350 degrees.

Butter a 12×17-inch rimmed baking sheet.

Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined.

Add eggs, 1 at a time, and beat until combined.

Add macapuno,1 jar at a time, and beat until combined.

Gradually beat in mochiko flour. Beat in brown sugar and vanilla extract.

Pour batter into the prepared baking sheet.

Bake for 45-50 minutes or until the top is golden brown and sides are slightly dark brown.

Allow to cool before loosening the sides and cutting into squares.

(If you are feeling fancy, serve on a banana leaf, it’s the traditional way!)

Enjoy!