Recipe

Purple Yam and Coconut Mochi (Ube Bibingka)

Name: Purple Yam and Coconut Mochi (Ube Bibingka)
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Yield: 24 servings
Ingredients: 1 (13.5 ounce) can coconut milk; 1 (14 ounce) can sweetened condensed milk; 1 stick butter, melted; 4 eggs; 2 (12 ounce) jars macapuno strings in heavy syrup; 2 ½ cups sweet rice flour (mochiko); 1 cup packed brown sugar; 1 tablespoon vanilla extract

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.

Prep 15mCook 45mTotal 60mServes 24

Ingredients

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Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
2
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.
3
Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
4
Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

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