Musang restaurant recipe: Bibingka (Mochiko Coconut Cake)

Thomas J. Story

AuthorMelissa Miranda
This celebratory cake uses mochiko rice flour instead of wheat, so it’s naturally gluten-free. "You normally eat bibingka during the holidays, but we serve it year-round," says Musang's Melissa Miranda. 
This recipe and others like it can be found in our story about Seattle restaurant Musang, "New Nostalgia Is on the Menu at Seattle’s Hottest Filipino Restaurant," originally published in Sunset's 2022 Wellness Issue. 

How to Make It

1

Preheat oven to 375°F. Line two 6-inch cake pans with banana leaves. Ensure that they are fully covered and that the banana leaves are sticking up over the sides. Set aside.

2

In a large bowl, mix melted butter, granulated sugar, eggs, and vanilla extract until fully incorporated. In a separate bowl, combine coconut milk and whole milk, then add to the egg mixture and stir until incorporated. Slowly whisk in the mochiko flour, baking powder, and salt. Once everything is incorporated, stir in half of the coconut flakes.

3

Pour cake batter into the banana leaf-lined pans, dividing evenly, and top with remaining coconut flakes. Bake 30-40 minutes, or until the cake is golden brown and does not jiggle when shaken. Remove from oven. Let cool 10–15 minutes before serving.

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Ingredients

 2-3 large banana leaves
 4 oz butter, melted
 10 oz granulated sugar
 3 large eggs
 ½ tsp vanilla extract
 7 oz coconut milk
 5 oz whole milk
 8 oz mochiko glutinous rice flour
 ½ tsp baking powder
 ½ tsp fine sea salt
 ½ cup sweetened coconut flakes, divided

Directions

1

Preheat oven to 375°F. Line two 6-inch cake pans with banana leaves. Ensure that they are fully covered and that the banana leaves are sticking up over the sides. Set aside.

2

In a large bowl, mix melted butter, granulated sugar, eggs, and vanilla extract until fully incorporated. In a separate bowl, combine coconut milk and whole milk, then add to the egg mixture and stir until incorporated. Slowly whisk in the mochiko flour, baking powder, and salt. Once everything is incorporated, stir in half of the coconut flakes.

3

Pour cake batter into the banana leaf-lined pans, dividing evenly, and top with remaining coconut flakes. Bake 30-40 minutes, or until the cake is golden brown and does not jiggle when shaken. Remove from oven. Let cool 10–15 minutes before serving.

Bibingka (Mochiko Coconut Cake)