Coconut Rice Mochi Bibinka Philippines Recipes

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
• Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
• Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
• Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

Steps:

• Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
• Cream the butter, sugar and eggs in a bowl.
• Add remaining ingredients and blend well.
• Pour into glass dish and bake for 40-50 minutes.
• Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
• (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!

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

Steps:

• Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened, about 20 minutes. Preheat oven to 350 degrees F.
• Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into pans that are prepared by greasing them. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes the broil for 5 minutes to set topping. Cut into small pieces.

Steps:

• Soak rice in 3 1/2 cups water overnight.
• Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
• Line a 9x13x2 inch pan with foil greased with butter.
• Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
• Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
• Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
• Stir in flour mixture and whisk until sauce has thickened and is smooth.
• Spread over rice evenly.
• Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
• Let cool at room temperature until firm and cut into pieces with a plastic knife.
• I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

Steps:

• Preheat the oven to 350F degrees.
• In a large bowl, cream together the cream cheese and sugar.
• Stir in the eggs, one at a time.
• Mix in the remaining ingredients and stir, until smooth.
• Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
• Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.