Bibingka:
2 cups glutinous rice flour
1 cup regular rice flour
1 1/2 cups coconut milk
1/2 cup coconut cream
1/2 cup granulated sugar
1/4 cup grated coconut (for topping)
2 ripe mangoes, thinly sliced
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Salted Coconut Caramel Sauce:
1 cup coconut cream
1/2 cup brown sugar
1/4 teaspoon salt
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or a large round baking dish with some melted butter.
In a large mixing bowl, combine the glutinous rice flour, regular rice flour, sugar, baking powder, and salt. Add the coconut milk, coconut cream, melted butter, and vanilla extract to the dry ingredients. Mix well until you have a smooth batter.
Pour the bibingka batter into the greased baking pan. Arrange the sliced mangoes on top of the batter, creating a beautiful pattern. Bake in the preheated oven for 30-40 minutes or until the bibingka is set and the top is lightly golden brown.
While the bibingka is baking, prepare the salted coconut caramel sauce. In a saucepan, combine the coconut cream, brown sugar, and salt. Heat over medium heat, stirring constantly until the sugar has completely dissolved and the sauce has thickened slightly. This should take about 10-15 minutes. Remove from heat and let it cool.
Once the bibingka is done baking, remove it from the oven and brush the top with some melted butter. Drizzle the salted coconut caramel sauce over the top of the bibingka, letting it seep into the nooks and crannies. Sprinkle the grated coconut on top for added texture and flavor. Allow the bibingka to cool slightly before slicing it into squares or wedges.
Serve your Coconut Mango Bibingka warm and enjoy the unique fusion of traditional Filipino flavors with the tropical goodness of coconut and mango.
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