Coconut Rice Mochi Bibinka Philippines
Delight your taste buds with Coconut Rice Mochi Bibingka, a delectable Filipino-inspired treat that blends the rich, tropical flavors of coconut milk with the chewy, satisfying texture of glutinous rice. Perfectly sweetened and lightly golden, this baked dessert features a velvety batter made from a harmonious mix of glutinous rice flour, coconut milk, and evaporated milk, enhanced by the warm essence of vanilla and the richness of eggs and melted butter. Traditionally baked with banana leaves for an earthy aroma and topped with optional grated coconut for added texture, this unique twist on classic bibingka offers a mochi-like chew that will leave you craving more. Quick to prepare and easily customizable, it’s the ultimate fusion of traditional Filipino comfort and modern dessert indulgence—perfect for family gatherings, celebrations, or simply satisfying your sweet tooth. Serve warm or at room temperature for a bite of tropical bliss!
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Recipe Information
Ingredients
- 2 cups Glutinous rice flour
- 1 cup Granulated sugar
- 1.5 cups Coconut milk
- 0.5 cup Evaporated milk
- 2 large Eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 cup Grated coconut (optional, for topping)
- 2 pieces Banana leaves (optional, for lining)
Instructions
Preheat the oven to 350°F (175°C). If using banana leaves, quickly pass them over a flame to soften, then use them to line a lightly greased 9-inch round or square baking pan. Trim excess leaf edges.
In a large mixing bowl, combine the glutinous rice flour, granulated sugar, and baking powder. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the coconut milk, evaporated milk, melted butter, eggs, and vanilla extract until smooth and well-combined.
Gradually pour the wet mixture into the dry ingredients, whisking continuously to create a smooth, lump-free batter.
Pour the batter into the prepared baking pan, spreading it evenly. If desired, sprinkle grated coconut on top for extra flavor and texture.
Bake for 40-45 minutes or until the bibingka is set in the center and lightly golden on top. A toothpick inserted into the middle should come out clean.
Remove from the oven and let cool for 10 minutes before slicing into squares or wedges. Serve warm or at room temperature.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices in the microwave for a few seconds to restore chewiness.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 470.7 g | 171% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 248.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 502 mg | 39% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
