Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Recipe Summary

cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.

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  • 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.

Cook's Note:

For an optional topping, mix together 1 (14-ounce) can sweetened condensed milk and egg yolk. Spread topping on 20 minutes prior to being done.

Nutrition Facts

304 calories; protein 3.9g; carbohydrates 50g; fat 10.1g; cholesterol 46.7mg; sodium 69.8mg. Full Nutrition
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