Chewy Coconut Rice Cake is a treat that brings comfort and joy to every bite. This recipe has been passed down for generations, making it a true family favorite. Chewy Coconut Rice Cake is known for its soft, chewy texture and a burst of coconut flavor that fills the air when it’s cooking. The coconut and rice blend perfectly together, creating a snack that is both sweet and satisfying. It’s the kind of food that makes you feel at home, no matter where you are.
Making It at Home
To make Chewy Coconut Rice Cake, you’ll start with just a few simple ingredients: sticky rice, coconut milk, sugar, and a pinch of salt. The rice is cooked to a perfect softness, absorbing all the coconut milk for that rich flavor. After a quick mix of the sugar and salt, the mixture is steamed until it becomes thick and gooey, just the way you want it. The result is a cake that is sweet, chewy, and full of coconut goodness.
A Delicious Tradition
This recipe for Chewy Coconut Rice Cake is often made during special occasions. In many cultures, it’s a food enjoyed with family and friends, celebrating the simple joys of life. Whether it’s a holiday or just a quiet afternoon at home, Chewy Coconut Rice Cake brings people together over its delightful taste. It’s a reminder of how food can be more than just fuel—it can be an experience that warms the heart.
Enjoying the Flavor
Once you’ve made your Chewy Coconut Rice Cake, it’s time to enjoy it! You can eat it warm, or let it cool to room temperature—it’s delicious either way. Some people like to sprinkle extra coconut flakes on top or drizzle a bit of honey for added sweetness. No matter how you serve it, Chewy Coconut Rice Cake is sure to be a hit. So, gat
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Chef’s Notes- Chewy Coconut Rice Cake
- Room Temperature Ingredients: Ensure that your wet ingredients (coconut milk, sweetened condensed milk, butter, and eggs) are at room temperature before mixing. This helps the batter come together smoothly and prevents lumps.
- Consistent Mixing: Once you add the sweet rice flour to the wet mixture, stir gently and consistently. Overmixing can cause the texture to become dense or less chewy.
- Baking Tip for Perfect Edges: For crispy, golden-brown edges, make sure to spread the batter evenly across the baking sheet. You can use a silicone spatula or the back of a spoon to smooth the top.
- Optional Sweet Topping: For extra richness, blend sweetened condensed milk with egg yolk and spread over the cake during the last 20 minutes of baking. This will create a glossy, sweet topping that’s reminiscent of the traditional bibingka glaze.
- Texture Control: If you want a firmer texture, bake a few extra minutes. For a softer, more custard-like center, bake the cake for a shorter time and check for doneness by inserting a toothpick in the center—it should come out slightly sticky.
- Serving Suggestions: This cake is delicious on its own, but for added flavor, serve it with tropical fruit like mango or pineapple, or pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- Customize Your Add-ins: Feel free to experiment by adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor. You can also mix in toasted shredded coconut or crushed nuts for a little crunch.
Chewy Coconut Rice Cake
4
slices15
minutes45
minutes280
kcal20
minutes1
hour20
minutesIndulge in the delightful flavors of our Easy Chewy Coconut Rice Cake, inspired by authentic Filipino Bibingka. This irresistible dessert boasts a rich coconutty taste and perfect chewy texture, made with simple, affordable ingredients. Whether you’re a seasoned baker or new to rice-based treats, this recipe is customizable to your taste. Top it with a sweetened condensed milk glaze for an extra touch of sweetness. Perfect for any occasion, this scrumptious cake will surely become a family favorite. Get ready to impress your loved ones with this mouthwatering traditional delicacy!
Ingredients
- Wet Ingredients
2 large eggs lightly beaten
1/2 cup coconut milk creamy
1/2 cup sweetened condensed milk
2 tbsp unsalted butter melted
1 tsp vanilla essence pure
1/2 cup macapuno strands drained from syrup
- Dry Ingredients
3/4 cup sweet rice flour mochiko
1/3 cup brown sugar firmly packed
- Alternative Ingredients:
Coconut milk: Substitute with almond milk or regular milk.
Sweetened condensed milk: Use coconut condensed milk for a dairy-free option.
Butter: Replace with coconut oil for a vegan alternative.
Eggs: Substitute with flax eggs or applesauce for a vegan version.
Macapuno strings: Use shredded coconut or omit for a different texture.
Sweet rice flour: Replace with an all-purpose gluten-free flour blend.
Brown sugar: Use coconut sugar or maple syrup.
Vanilla extract: Replace with almond extract or omit for flavor variation.
Directions
- Preparation Setup – Begin by preheating your oven to 350°F (175°C). Grease a 12×17-inch rimmed baking tray with butter to prevent sticking.
- Mixing Wet Ingredients – In a spacious mixing bowl, combine half a cup of sweetened condensed milk, half a cup of coconut milk, and two tablespoons of melted butter. Whisk until the mixture is smooth and fully incorporated, approximately 3 minutes.
- Incorporating Eggs – Gradually add two beaten eggs to the wet mixture, one at a time, ensuring each is well blended before adding the next. This should take about 2-3 minutes.
- Adding Macapuno – Stir in half a cup of macapuno strings, mixing until evenly distributed throughout the batter.
- Combining Dry Ingredients – Slowly add three-quarters of a cup of sweet rice flour to the mixture, stirring continuously to avoid lumps. Then, mix in one-third cup of packed brown sugar and one teaspoon of vanilla extract until the batter is smooth and consistent.
- Baking the Cake – Pour the batter evenly onto the prepared baking sheet. Place in the preheated oven and bake for approximately 40-45 minutes, or until the edges are a deep golden brown and the center is set. For an optional sweet topping, blend half a cup of sweetened condensed milk with one egg yolk and spread over the cake during the last 20 minutes of baking.
- Cooling and Serving – Once baked, remove the cake from the oven and allow it to cool on a wire rack for about 20 minutes. After cooling, gently loosen the sides and slice into squares for serving.
Equipment
- Mixing bowls
- Baking sheet
Notes
- Ensure all wet ingredients are at room temperature for a smoother batter. For extra flavor, consider adding a pinch of salt to enhance the sweetness. To achieve a perfectly chewy texture, avoid overmixing the batter once the flour is added. Serve the rice cake warm with a drizzle of extra sweetened condensed milk or alongside a scoop of vanilla ice cream for a delightful contrast. For added texture, sprinkle toasted coconut flakes or chopped nuts on top before baking. This versatile dessert pairs wonderfully with fresh tropical fruits or a cup of hot coffee for a balanced treat.
Nutrition Facts
- Calories: 280kcal
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 6g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 1mg
FAQ- Chewy Coconut Rice Cake
Can I make this cake vegan?
Yes! To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace the butter with coconut oil. Use coconut condensed milk as a dairy-free alternative to sweetened condensed milk.
Can I use a different type of flour instead of sweet rice flour?
Sweet rice flour (also known as mochiko flour) is key to achieving the chewy texture. If you don’t have it, you can use an all-purpose gluten-free flour blend, but the texture may be slightly different. The cake may not be as chewy but will still be soft and delicious.
How do I store leftovers?
Leftover rice cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the pieces tightly in plastic wrap and freeze them for up to 1 month. Simply defrost at room temperature or warm them in the oven for a few minutes before serving.
Can I use a different sweetener instead of brown sugar?
Yes, you can substitute brown sugar with coconut sugar, maple syrup, or even honey. Keep in mind that these substitutes may alter the flavor slightly, and maple syrup will make the batter a bit more liquid, so you may need to adjust the flour.
What is macapuno, and can I substitute it?
Macapuno is a Filipino coconut variety known for its soft, chewy strands. If you can’t find macapuno, you can use shredded coconut (preferably unsweetened) or omit it altogether. The macapuno adds texture, but the cake will still be delicious without it.
