Sticky Rice Bibingka with Coconut and Brown Sugar
Filipino-style steamed sticky rice cake sweetened with coconut milk and brown sugar, topped with toasted coconut for a comforting dessert. This filipino-inspired desserts 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Sticky Rice Bibingka with Coconut and Brown Sugar take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sticky Rice Bibingka with Coconut and Brown Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sticky Rice Bibingka with Coconut and Brown Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sticky Rice Bibingka with Coconut and Brown Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sticky Rice Bibingka with Coconut and Brown Sugar?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
