Bibingka (Sweet Rice Flour)

Ingredients

• 16 ounces mochiko sweet rice flour (1 box)
• 1/2 cup butter (1 stick)
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces sour cream
• 14 ounces coconut milk (1 can)
• 1/2 cup shredded coconut (optional)

Directions

1. 1

   Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.

2. 2

   Cream the butter, sugar and eggs in a bowl.

3. 3

   Add remaining ingredients and blend well.

4. 4

   Pour into glass dish and bake for 40-50 minutes.

5. 5

   Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.

6. 6

   (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!