Bibingka (Sweet Rice Flour)

• 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)

1. Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
2. Cream the butter, sugar and eggs in a bowl.
3. Add remaining ingredients and blend well.
4. Pour into glass dish and bake for 40-50 minutes.
5. Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
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!

sweet rice, butter, sugar, eggs, vanilla, baking powder, salt, sour cream, coconut milk, shredded coconut

Taken from www.food.com/recipe/bibingka-sweet-rice-flour-329567 (may not work)