Ingredients
1 can (400ml) coconut milk
1 can (400g) sweetened condensed milk
115g butter, melted
4 eggs
2 jars (340g) macapuno strings in heavy syrup
300g sweet rice flour (mochiko)
200g packed brown sugar
15ml vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F) and butter a 30x43cm (12x17-inch) rimmed baking sheet.
Step 2
In a large mixing bowl, beat together condensed milk, coconut milk, and melted butter. Add the eggs one at a time, beating well after each addition. Mix in the macapuno, then gradually beat in the mochiko flour. Stir in the brown sugar and vanilla extract. Pour the batter onto the prepared baking sheet.
Step 3
Bake in the preheated oven until the top is golden brown and the sides are slightly dark, about 45 to 50 minutes.
Step 4
Allow the bibingka to cool for about 20 minutes before loosening the sides and cutting it into squares.