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Bibingka (Sweet Rice Flour)

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“Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.”
READY IN:
45mins
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
  2. Cream the butter, sugar and eggs in a bowl.
  3. Add remaining ingredients and blend well.
  4. Pour into glass dish and bake for 40-50 minutes.
  5. Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
  6. (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

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