I am like an honorary Filipino (as declared by me).

I mean I visited the Phillippines. Once.

I ate balut. And liked it.

I ate halo-halo and buko pandan. And LOVED it.

So when I came across this recipe on The Kitchn – I was all – Hello, Hi there, I think we should meet.

So I called upon the help and experience of my true, blue Filipino friends, Gi and Mitchie to make this desert.

The real Bibingka is made in a makeshift oven to give it a smoky flavor. It takes a very long time. So people generally just buy it from the market.

This version, thankfully, is relatively simple to make, and you can get all the ingredients at any grocery store.

Ok I’m lying, you need to make one trip to Lucky Plaza for the macapuno.

1 packet (200 ml) coconut milk
1 can (397 gm) sweetened condensed milk
1/2 cup butter, melted
3 eggs
1 (12 oz) jar macapuno coconut strings in heavy syrup
2 cups rice flour
1/2 cup packed brown sugar
2 Tbsps finely chopped almonds
1/2 Tbsp vanilla extract
Ground cinnamon

Preheat oven to 190C/375F.

Line a 13 by 9 pan with parchment paper. Grease the pan. We didn’t and regretted it.

In a large bowl, beat the coconut milk, condensed milk, and melted butter until combined.

Add eggs, one at a time, and beat until combined.

Add the jar of macapuno strings.

Gradually beat in the rice flour.

Stir in the brown sugar and chopped almonds.

Add the vanilla extract and stir until combined.

Pour batter into pan.

Bake until brown, about 30 to 40 minutes. We went overboard and baked it for 45 because I forgot to factor in that we were using a smaller pan/scaled down recipe. Don’t tell Gi and Mitchie.

Sprinkle cinnamon evenly over the cake and let cool.

Once cool – cut and EAT.

Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 1 to 2 weeks.

*This Bibingka tastes like the sweet potato kuih, found in Singapore and Malaysia.

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