This dessert is also know to Filipinos as bibingka… and it’s not fat free. If you want to feel a little better you could use low-fat coconut milk. Cut into smaller squares and eat sparingly or wrap the squares individually and give as gifts. Just like brownies the edges are wonderful. You have this combination of a buttery crust and a chewy center.
- 1 lb. box of Mochiko sweet rice flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 c. unrefined cane sugar
- 3 eggs beaten
- 2 sticks of butter (1 c.) melted
- 1 can coconut milk (low fat can be substituted)
- 1/2 c. evaporated milk
- 1 tsp. vanilla extract
- 1/2 c. shredded coconut
Preheat oven to 350 F. Mix all the dry ingredients in a bowl. Grease a 9 x 13 inch glass baking dish with the butter wrappers. Set aside beat the sugar into the eggs and beat until well combined. Stir in the remaining liquid ingredients, making sure to combine the ingredients well. Gradually add the rice flour mixture and combine until absolutely no lumps form. Mix in the vanilla extract. Pour the ingredients into the greased baking dish and spread it evenly with a greased spatula. Bake in the oven for 45 minutes or until the cake is a golden brown. Sprinkle the shredded coconut over the top of the bibingka. Return to the oven and bake for about 10 more minutes or until the coconut also reaches a nice golden brown. Let sit in the pan on a rack to cool for at least 30 minutes. With a sharp knife cut the mochi into tiny squares.
I like having mine with a bit of brown rice tea.