Bibingka Filipino Coconut Cake Recipes

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BIBINGKA - FILIPINO COCONUT CAKE



Bibingka - Filipino Coconut Cake image

Posting this recipe for World Tour 2016. Found this yummy looking dessert on a blog called Zestuous. Bob's Red Mill has a sweet rice flour and cream of coconut is the sweetened kind, like you find near the alcohol/pina colada mix.

Provided by Mrs Goodall

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 12

8 ounces package cream cheese
2 cups granulated sugar
3 eggs
1 lb sweet rice flour
1 tablespoon baking powder
1/2 cup butter, melted
1 tablespoon vanilla
15 ounces can cream of coconut
1 cup milk
8 ounces can crushed pineapple
1/4 cup brown sugar
2 tablespoons granulated sugar

Steps:

  • Preheat the oven to 350F degrees.
  • In a large bowl, cream together the cream cheese and sugar.
  • Stir in the eggs, one at a time.
  • Mix in the remaining ingredients and stir, until smooth.
  • Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
  • Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

Nutrition Facts : Calories 7176.5, Fat 269.1, SaturatedFat 179.9, Cholesterol 1086.1, Sodium 3137.7, Carbohydrate 1131.5, Fiber 13.6, Sugar 739.6, Protein 74.3

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)



Chewy Coconut Bibingka (Filipino Rice Cake) image

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Provided by MattOlay V-H

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h20m

Yield 24

Number Of Ingredients 8

1 (13.5 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 stick butter, melted
4 eggs
2 (12 ounce) jars macapuno strings in heavy syrup
2 ½ cups sweet rice flour (mochiko)
1 cup packed brown sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-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; beat in vanilla extract. Pour batter onto the prepared baking sheet.
  • Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
  • Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)



Chewy Coconut Bibingka (Filipino Rice Cake) image

A very coconutty rice flour chewy dessert. Traditionally, this is baked in banana leaves but my family prefer the crispy edges which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour and this seems to be the favorite.

Provided by Olay H.

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1 (13 1/2 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
4 eggs
2 (12 ounce) jars coconut strings in heavy syrup
2 1/2 cups mochiko sweet rice flour
1 cup packed brown sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
  • 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
  • 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
  • 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

Nutrition Facts : Calories 255, Fat 9, SaturatedFat 6.2, Cholesterol 46.8, Sodium 75.2, Carbohydrate 40.2, Fiber 0.4, Sugar 26.6, Protein 3.6

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