Bibingka (Filipino Mochi Cake)
Bibingka (Filipino mochi cake) is a dessert I bake with & for friends. It’s a comfort food that’s fun to eat and lasts for a week. You can eat it hot or cold, both equally delicious in different ways.
Ingredients
For The Cake
8 oz cream cheese (leave out of the fridge for an hour or so to soften)
2 cups granulated sugar
3 eggs
1 box of Mochiko (will equal 1 lb or 3 and 1/2 cups sweet rice flour)
1 tbsp baking powder
1/2 cup butter, melted
1 tbsp vanilla
15 oz can cream of coconut (I use Coco Lopez)
1 cup whole milk
8 oz (about 1 cup) of crushed pineapple
For The Topping
coconut flakes, as desired
1/4 cup brown sugar
2 tbsp granulated sugar
Instructions
Preheat the oven to 350F degrees
In a large bowl, cream together the 8 oz of cream cheese and 2 cups of granulated sugar. If you don’t have a stand mixer, it helps to let the cream cheese soften at room temperature for an hour or more before mixing. I use a fork and mash the sugar into the cream cheese. This takes some patience and effort, but is well worth it.
Stir in the 3 eggs, one at a time.
Mix in the remaining ingredients and stir, until smooth.
Pour into a greased 13×9 pan. Sprinkle with the topping ingredients (coconut flakes, 1/4 cup of brown sugar and 2 tbsp granulated sugar)
Bake in a 350F-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
Here’s what mine looked like before I put it in the oven. I topped a portion of it on the left with coconut flakes and the rest with the sugar mix. As you can see when it’s baked, the coconut side has slightly more of a crispy crust.
I love to enjoy this (almost) immediately while it’s warm but cooled enough to cut with a healthy scoop of vanilla ice cream. It’s fluffy, bouncy, with a light crispy crust that crumbles easily. After it’s cooled, we usually save some in the fridge to eat cold, or heat it up for ~20 seconds in the microwave.
