Ingredients
-
16
-
1/2
-
2
-
4
-
1
-
1
-
1/4
-
8
-
14
-
1/2
-
-
-
-
-
Directions
Bibingka (Sweet Rice Flour),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.,Can you freeze this after baking?,It’s a good recipe and tastes so yummy! I ran out of butter and used margarine but still went great! Love this one!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees and Butter or Spray a 9 X 13 Glass Dish. |
|
2
Done
|
Cream the Butter, Sugar and Eggs in a Bowl. |
|
3
Done
|
Add Remaining Ingredients and Blend Well. |
|
4
Done
|
Pour Into Glass Dish and Bake For 40-50 Minutes. |
|
5
Done
|
Edges Should Have a Nice Light Brown Color While the Middle Is a Nice Cream Color. Eat Hot or Cold. |
|
6
Done
|
(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! |
