For an extra layer of flavor, try toasting the coconut flakes and sprinkling them on top of the bibingka during the last 10 minutes of baking. Macapuno strings can be found at most Asian grocery stores. If you can't find them, you can substitute with shredded young coconut, but the texture will be slightly different. Be careful not to overbake the bibingka, as it can become dry. It should be slightly moist and chewy in the center. The bibingka is best served warm, but it can also be stored in an airtight container at room temperature for up to 2 days.
Chewy Coconut Bibingka (Filipino Rice Cake)
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 20 mins
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SERVING24 People
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VIEWS22
Embark on a culinary journey to the Philippines with this luscious Chewy Coconut Bibingka, a delightful rice cake that's intensely coconutty and irresistibly chewy. Forget the traditional banana leaves – we're going for crispy edges and maximum flavor in a sheet pan!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol47 mg
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Fiber1 g
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Protein4 g
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Saturated Fat7 g
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Sodium70 mg
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Sugar18 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 12x17-inch rimmed baking sheet. (5 minutes)
02
Step
3 mins
In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, and melted butter until thoroughly combined. (3 minutes)
03
Step
4 mins
Add the eggs, one at a time, beating well after each addition until fully incorporated. (4 minutes)
04
Step
2 mins
Gently fold in the drained macapuno strings, distributing them evenly throughout the batter. (2 minutes)
05
Step
5 mins
Gradually add the sweet rice flour (mochiko), beating on low speed until just combined. Be careful not to overmix. (5 minutes)
06
Step
2 mins
Beat in the packed light brown sugar until dissolved, followed by the pure vanilla extract. (2 minutes)
07
Step
1 mins
Pour the batter evenly onto the prepared baking sheet. (1 minute)
08
Step
50 mins
Bake in the preheated oven until the top is a rich golden brown and the edges are slightly dark brown, approximately 45 to 50 minutes. A toothpick inserted into the center should come out with moist crumbs clinging to it.
09
Step
20 mins
Allow the bibingka to cool in the pan for about 20 minutes before loosening the sides with a spatula and cutting it into squares. Serve warm or at room temperature.
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RECIPE REVIEWS
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Marley Dooley
Jun 27, 2025This is the closest I've come to the bibingka my grandmother used to make. Thank you for sharing this recipe!
Dorris Pfeffer
Jun 26, 2025I've made this recipe several times, and it's always a hit. The crispy edges are the best!
Jarvis Powlowski
Jun 22, 2025This recipe is amazing! The bibingka came out perfectly chewy and coconutty. My family loved it!
Jaida Champlin
Jun 16, 2025Easy to follow instructions and the bibingka tasted great! I added a sprinkle of cheese on top for a salty-sweet flavor.