Chewy Coconut Bibingka Recipe

Glutinous rice flour: This flour is made from sticky rice and is essential for the chewy texture of the bibingka.

Sugar: Adds sweetness to the bibingka, balancing the rich flavors of the coconut.

Coconut milk: Provides a creamy, tropical flavor that is characteristic of this dessert.

Water: Helps to achieve the right consistency in the batter.

Baking powder: A leavening agent that helps the bibingka rise and become fluffy.

Salt: Enhances the overall flavor by balancing the sweetness.

Butter: Adds richness and moisture to the bibingka.

Shredded coconut: Adds texture and an extra burst of coconut flavor.

To achieve a perfectly chewy texture in your bibingka, ensure that you mix the glutinous rice flour thoroughly with the coconut milk and water. This helps to hydrate the flour evenly, preventing any lumps. Additionally, when adding the shredded coconut, fold it gently into the batter to maintain its texture and avoid overmixing, which can make the bibingka dense.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour has similar sticky properties and texture, making it an excellent substitute.

• sugar - Substitute with honey: Honey provides a natural sweetness and moisture, though it may slightly alter the flavor.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it won't be as rich as coconut milk.

• water - Substitute with coconut water: Coconut water adds a subtle coconut flavor and maintains the moisture content.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and enhances the coconut flavor.

• shredded coconut - Substitute with desiccated coconut: Desiccated coconut can be used for a similar texture, though it may be slightly drier.

• Allow the chewy coconut bibingka to cool completely before storing. This prevents condensation, which can make the dessert soggy.

• Wrap individual slices of bibingka tightly in plastic wrap or aluminum foil. This helps maintain its moisture and prevents it from drying out.

• Place the wrapped slices in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the container in the refrigerator if you plan to consume the bibingka within a week. This keeps it fresh and chewy.

• For longer storage, place the wrapped slices in a freezer-safe container or bag. Label it with the date to keep track of its freshness.

• When ready to enjoy, thaw the bibingka in the refrigerator overnight. This gradual thawing helps maintain its texture.

• To reheat, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and warm them for about 10 minutes. This revives the dessert's delightful chewiness.

• Alternatively, you can microwave individual slices for about 20-30 seconds, but be cautious as microwaving can sometimes alter the texture.

• If you prefer a slightly crispy edge, you can pan-fry the slices in a little butter over medium heat for a couple of minutes on each side. This adds a delightful contrast to the chewy interior.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the bibingka in aluminum foil to prevent it from drying out.
  3. Place the wrapped bibingka on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove from the oven, unwrap, and enjoy your warm, chewy coconut delight.

• Microwave Method:

  1. Place a slice of bibingka on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's heated through; if not, continue in 10-second intervals.
  5. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle boil.
  2. Place the bibingka on a heatproof plate or wrap it in banana leaves for an authentic touch.
  3. Steam for about 5-7 minutes, or until heated through.
  4. Carefully remove from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Wrap the bibingka in aluminum foil.
  3. Place it on the toaster oven rack or a small baking tray.
  4. Heat for 10-12 minutes, checking halfway through to ensure it doesn't overheat.
  5. Remove, unwrap, and savor the warm, chewy goodness.

• Pan Fry Method:

  1. Heat a non-stick pan over low heat.
  2. Add a small amount of butter or coconut oil to the pan.
  3. Place the bibingka slice in the pan and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy on the edges.
  5. Serve immediately for a delightful twist on the classic.

• Oven: Preheat to 350°F (175°C) to bake the bibingka.

• Mixing bowl: Combine the glutinous rice flour, sugar, coconut milk, water, baking powder, and salt.

• Whisk: Mix the ingredients until smooth.

• Spatula: Stir in the melted butter and shredded coconut.

• Baking pan: Pour the batter into this greased pan for baking.

• Toothpick: Check if the bibingka is done by inserting it into the center.

• Cooling rack: Let the bibingka cool before slicing.

• Measuring cups: Measure out the ingredients accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Butter brush: Grease the baking pan with melted butter.

Pre-measure ingredients: Measure and prepare all ingredients beforehand to streamline the mixing process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your batter, saving you time and effort.

Shredded coconut: Buy pre-shredded coconut to avoid the time-consuming task of shredding it yourself.

Melt butter in microwave: Use the microwave to melt butter quickly instead of waiting for it to melt on the stove.

Line baking pan: Line your baking pan with parchment paper for easy removal and minimal cleanup.