Simple Way to Bibingka Recipe Using Glutinous Rice Flour

The Best Butter Mochi

Basically, the bibingka recipe is primarily a cooked battered mixture of rice flour and water or coconut milk.

Recipe Summary The Best Butter Mochi

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Ingredients | Bibingka Recipe Using Glutinous Rice Flour

1 (16 ounce) box mochiko (sweet rice flour)

2 cups white sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon (Optional)

3 eggs

2 teaspoons vanilla extract

1 (14 ounce) can coconut milk

1 (12 fluid ounce) can evaporated milk

½ cup unsalted butter, melted and cooled

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.

Whisk eggs and vanilla extract together in a small bowl.

Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.

Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.

Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Info | Bibingka Recipe Using Glutinous Rice Flour

prep: 15 mins cook: 50 mins additional: 30 mins total: 1 hr 35 mins Servings: 30 Yield: 1 9x13-inch pan

TAG : The Best Butter Mochi

World Cuisine Recipes, Asian,

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