The Birth of Chewy Coconut Rice Cake
Chewy Coconut Rice Cake is a recipe that takes me back to my childhood. I remember the first time I tasted this Chewy Coconut Rice Cake at my grandmother's house during a family gathering. She had just taken it out of the oven, and the warm, sweet aroma of coconut filled the entire kitchen. The Chewy Coconut Rice Cake had golden brown tops and slightly dark edges, which made it look irresistible.
A Family Tradition
Every family gathering was an opportunity for us to enjoy this delicious Chewy Coconut Rice Cake. My grandmother would always make sure to bake it, knowing how much we all loved it. The chewy texture combined with the rich coconut flavor made it a favorite among both the young and the old. I would often watch her mix the ingredients, fascinated by how something so simple could turn into something so delightful. This Chewy Coconut Rice Cake became more than just a dessert; it was a symbol of family and tradition.
Perfecting the Recipe
As I grew older, I wanted to perfect the Chewy Coconut Rice Cake recipe and share it with others. I experimented with different variations, sometimes adding pandan extract for an extra layer of flavor or sprinkling toasted coconut flakes on top before baking. Each time I made it, I aimed to recreate the same magic that my grandmother's version had. Sharing this Chewy Coconut Rice Cake with friends and family brought back fond memories and created new ones.
Sharing the Joy
Now, I am excited to share this Chewy Coconut Rice Cake recipe with you. It's an easy recipe that brings immense joy to those who taste it. Whether you're making it for a special occasion or just to satisfy your sweet tooth, this Chewy Coconut Rice Cake is sure to impress. The crispy edges and chewy texture make it a delightful treat that you'll want to make again and again. Dive into this delicious Chewy Coconut Rice Cake recipe, and let it become a part of your family's traditions too.
Table of Contents
Chef's Notes- Chewy Coconut Rice Cake
- Pandan Extract: For an authentic Filipino twist, add a teaspoon of pandan extract to the batter. It adds a unique, fragrant flavor that complements the coconut perfectly.
- Serving Suggestions: Pair the cake with fresh fruits or a scoop of vanilla ice cream for a refreshing contrast to the rich, chewy texture.
- Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top before baking for an extra layer of texture and flavor. This will add a delightful crunch to each bite.
- Even Baking: Ensure the batter is spread evenly on the baking sheet to achieve a uniform texture and consistent cooking throughout.
- Alternative Sweeteners: If you prefer a less sweet cake, you can reduce the amount of brown sugar by 1/4 cup without significantly affecting the texture.
- Storing Leftovers: Store leftover squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the microwave for a few seconds to enjoy warm.
- Freezing Tips: The cake freezes well. Wrap individual squares in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Chewy Coconut Rice Cake
24
squares15
minutes45
minutes304
kcal20
minutes1
hour20
minutesDive into the delightful world of Filipino desserts with this Chewy Coconut Rice Cake! This recipe is a family favorite, boasting a rich coconut flavor and a satisfyingly chewy texture. Perfect for any occasion, this rice cake is baked to perfection with crispy edges that will leave you craving more. Follow this simple recipe to create a dessert that's sure to impress!
Ingredients
- Coconut Milk
1 can (13.5 oz) creamy coconut milk
- Sweetened Condensed Milk
1 can (14 oz) sweetened condensed milk
- Butter
1 stick unsalted butter, melted
- Eggs
4 large eggs
- Macapuno Strings
2 jars (12 oz) coconut sport strings in syrup
- Glutinous Rice Flour
2 ½ cups sweet rice flour (mochiko)
- Light Brown Sugar
1 cup packed light brown sugar
- Vanilla Extract
1 tablespoon pure vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a 12×17-inch rimmed baking sheet with butter.
- In a large mixing bowl, combine the sweetened condensed milk, coconut milk, and melted butter until smooth. Add the eggs one at a time, beating well after each addition.
- Stir in the macapuno strings one jar at a time until evenly distributed. Gradually mix in the glutinous rice flour until fully combined. Add the brown sugar and vanilla extract, mixing until smooth.
- Pour the batter onto the prepared baking sheet and spread it evenly. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the edges are slightly darker.
- Allow the cake to cool for about 20 minutes before loosening the sides and cutting it into squares.
Equipment
- chef's knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- Baking sheet
Nutrition Facts
- Calories: 304kcal
- Carbohydrates: 50g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 60mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 80mg
- Iron: 1mg
FAQs- Chewy Coconut Rice Cake
Can I make this recipe vegan?
Yes, you can substitute the butter with coconut oil, the eggs with flax eggs, and ensure the sweetened condensed milk is plant-based.
What can I use if I can't find macapuno strings?
You can use shredded young coconut or coconut flakes as a substitute. The texture will be slightly different, but it will still be delicious.
How can I tell if the rice cake is fully baked?
The cake is done when the top is golden brown and the edges are slightly darker. A toothpick inserted in the center should come out clean.
Can I use a different type of flour?
This recipe specifically requires glutinous rice flour (mochiko) for its chewy texture. Other flours won't provide the same result.
How do I prevent the cake from sticking to the baking sheet?
Grease the baking sheet well with butter or line it with parchment paper to ensure easy removal of the cake once it's baked and cooled.
