Coconut Bibingka
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.
Servings: 16 Slices
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.
Notes
You can use either salted or unsalted butter. If you use salted butter you don't need to add the ½ Teaspoon of salt.
I have also made this with cream and half and half instead of the coconut milk. It all works. I do recommend using a thicker milk or one that has more fat content.