Ingredients for Bibingka Sweet Rice Flour
- 2 cups sweet rice flour (mochiko)
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- cup sour cream
- 1 (13.5 ounce) can coconut milk
- 1 1/2 cups shredded coconut
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How to Make Bibingka Sweet Rice Flour
- Preheat oven to 350°F (175°C) and grease a 9x13 inch glass baking dish.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, and 3 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 cups sweet rice flour (mochiko), 1 (13.5 ounce) can coconut milk, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the wet ingredients to the creamed butter mixture, mixing until just combined. Do not overmix.
- Gently fold in 1 cup shredded coconut.
- Pour batter into the prepared baking dish.
- Bake for 40-45 minutes, or until the edges are light golden brown and the center is set. For the last 15 minutes of baking, sprinkle an additional 1/2 cup shredded coconut on top to toast.
- Let cool slightly before cutting and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
71g
Fat
33g
Carbs
11g
