Sticky Rice Bibingka with Coconut and Brown Sugar

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Filipino-style steamed sticky rice cake sweetened with coconut milk and brown sugar, topped with toasted coconut for a comforting dessert. This Filipino-inspired recipe, ready in about 60 minutes, layers glutinous rice flour, coconut milk, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Filipino cuisine 320 cal/serving

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Ingredients

2 cups glutinous rice flour
1 1/2 cups coconut milk
3/4 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup toasted shredded coconut
2 tbsp butter, melted
2 large eggs

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Instructions

Step 1: In a large bowl, whisk together 2 cups glutinous rice flour, 1 tsp baking powder, and 1/4 tsp salt.
Step 2: In a separate bowl, combine 1 1/2 cups coconut milk, 3/4 cup brown sugar, 2 large eggs, and 2 tbsp melted butter. Whisk until sugar dissolves.
Step 3: Gradually pour the wet mixture into the dry ingredients, stirring gently until smooth and combined.
Step 4: Grease a 9-inch round cake pan and pour the batter evenly. Sprinkle 1/2 cup toasted shredded coconut on top.
Step 5: Steam the cake over boiling water for 35-40 minutes, covered, until the top is set and a toothpick inserted comes out clean. Let cool slightly before slicing.