This Coconut Bibingka comes together so quick. All you need to do is blend everything in a blender and bake. It's super chewy and moist and full of coconut flavor.
This version of Bibingka is so so chewy, it can also be called Bibingkang Malagkit. Malagkit means sticky when you translate it from Tagalog to English.
From the first bite I would say this Coconut Bibingka is a mixture of the Filipino version of the macaroon, yema and Royal Bibingka.
Oh and the best thing about the whole recipe is that everything is thrown into a blender and then baked.
I did divide the batter into two separate 9 inch cake tins as I was after a thiner texture. Had to get the crunchy crust! You can just bake it in one pan if you want it to be thicker. The baking time will just be longer.
Ingredients
Here is what you would need to make Coconut Bibingka.
Sweetened Coconut - The type of coconut you use is very important. You will need the sweetened wet version. The kind that is used for coconut macaroons or almond joy. You know the sticky kind.
Coconut Milk - Very important to use Coconut Milk to get in that fat to make it super moist.
Coconut Condensed Milk - Again use the coconut version to get all that flavor in. In a pinch sure you can use regular condensed milk if the coconut version is hard to find.
Vanilla - You can use paste or extract.
Butter - You will need ½ cup of melted butter. You can use salted or unsalted.
Glutinous Rice Flour - Use 1 cup of sticky rice flour for that bouncy, bouncy texture.
Sugar - Adding some sugar also helps with the texture, keeping it soft.
Eggs - Use 3 eggs.
Salt - You will need ½ a teaspoon. If you used salted butter you can skip.
How To Make Coconut Bibingka
Before you start pre-heat the oven to 375F.
Layer all the ingredients into a blender. Start with the dry ingredients and then add the wet on top so that it doesn't fly everywhere.
Blend until nice and smooth. About 2 minutes. Scrape down the sides if needed and blend again.
Spray two 9 inch cake pans with coconut spray.
Then sprinkle the bottoms with some sweetened coconut. This is an optional step.
Divide the Coconut Bibingka batter equally between the two cake pans. Bake in the oven for about 10 minutes.
At the 10 minute mark open the oven and carefully top the Coconut Bibingka with more sweetened coconut. Bake for a further 8-10 minutes until golden brown.
Take out of the oven and cool for 5 minutes then transfer to a serving platter.
Leave to cool on the platter and cut to serve.
How To Serve and Store Your Coconut Bibingka
OMG do you see that crust around the edges? It's the best part. Oh so crispy and sweet and very crunchy. The perfect last bite.
With this particular Coconut Bibingka recipe I actually like it cold. Very cold. Because we don't use that much flour in the batter it's almost pudding like, but with more structure. Putting it in the fridge make sit seems like you are bitting into a super chewy pudding in a good way.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
- 2 9 inch cake pans
- Coconut Spray or Coconut Oil For coating the pans
Ingredients
- 1 Cup Sweetened Coconut Plus 2 Tablespoons for sprinkling
- 1 Can Full Fat Coconut Milk
- 1 Can Coconut Condensed Milk
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup Butter Melted
- 1 Cup Sweet Glutinous Rice Flour
- ½ Cup Sugar
- 3 Eggs
- ½ Teaspoon Salt
Instructions
- Pre-heat the oven to 375F.
- Layer all the ingredients into a blender. Start with the dry ingredients and then add the wet on top so that it doesn't fly everywhere. Blend until nice and smooth. About 2 minutes. Scrape down the sides if needed and blend again.
- Spray two 9 inch cake pans with coconut spray. Then sprinkle the bottoms with some sweetened coconut. This is an optional step.
- Divide the batter equally between the two cake pans. Bake in the oven for about 10 minutes. At the 10 minute mark open the oven and carefully top the Coconut Bibingka with more sweetened coconut. Bake for a further 8-10 minutes until golden brown.
- Take out of the oven and cool for 5 minutes then transfer to a serving platter. Leave to cool on the platter and cut to serve.
Leave a Reply