Bibingka Sweet Rice Flour Recipe

Ingredients for Bibingka Sweet Rice Flour

• Mochiko Sweet Rice Flour
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• Vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Sour Cream
• 1 (13.5 ounce) can coconut milk
• 1 1/2 cups shredded coconut

How to Make Bibingka Sweet Rice Flour

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch glass baking dish.
2. 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.
3. 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.
4. Gradually add the wet ingredients to the creamed butter mixture, mixing until just combined. Do not overmix.
5. Gently fold in 1 cup shredded coconut.
6. Pour batter into the prepared baking dish.
7. 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.
8. Let cool slightly before cutting and serving. Enjoy warm or at room temperature!