This is a Filipino dessert. It's gluten-free, containing rice flour and coconut. The texture is a little chewy. My friend and I made it to go with our Pancit. We made a half recipe and it made so much still! My kids were too scared to try it for some reason so I probably wont' make it again, although I really enjoyed trying this. I don't remember if I've ever had it before. Since I cut the recipe in half, I was left with a half-can of coconut milk and condensed milk; I just used both in some crockpot steel-cut oats and they were very good.
adapted from the Kitchn
(Adapted from Mark Marking)
this is a half-recipe; makes one 9x13 pan
1/2 (14-ounce) can sweetened condensed milk
1/4 cup (1/2 stick) butter, melted
1 (12-ounce) jars macapuno coconut strings in heavy syrup*
1/2 (16-ounce) box mochiko sweet rice flour* (so 8 oz.)
1/2 cup packed brown sugar
2 Tablespoons cup almond flour/ground almonds
1/2 tablespoon vanilla extract
1. Preheat oven to 375°F. Line a 9x13" baking pan with parchment paper.
2. 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 the jar 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 almond flour. Once you achieve an even consistency, add vanilla extract and beat until combined.
3. Pour batter into lined baking pan. Bake until lightly browned, about 20-30 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.
4. Remove from pan and let cool on the parchment paper. Once cooled down, cut into to 2-inch squares. Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1 to 2 weeks.
*Available at Filipino and many Asian markets. See last pic on post.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **