Bibingka

This recipe doesn't look like the bibingka I know, but it's worth a try. As one commenter said, this is more like buco pie than bibingka.

Makes 48 pieces

1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, melted
6 eggs
2 (12-ounce) jars macapuno coconut strings in heavy syrup*
1 (10-ounce) box mochiko sweet rice flour*
1 cup packed brown sugar
1/4 cup wheat germ (or finely chopped almonds for a gluten-free recipe)
1 tablespoon vanilla extract
Ground cinnamon

Preheat oven to 375°F. Line a 13" x 18" x 1" baking sheet with parchment paper.

In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour (do not pour all at once or it will get clumpy). Follow that with the brown sugar and wheat germ. Once you achieve an even consistency, add vanilla extract and beat until combined.

Pour batter into lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.

Remove from pan and let cool on the parchment paper. Once cooled down, cut into to 2-inch squares. A long ruler and pizza cutter work nicely.

Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1-2 weeks.

*Available at Filipino and many Asian markets.