Bibingka – Filipino Coconut Cake Pressure Cooker Recipe
A quick and delicious Filipino-style dessert made under pressure.
Equipment
- 1 Pressure cooker for cooking
- 1 Cake pan round
- 1 Mixer for mixing batter
Ingredients
Main ingredients
- 8 oz cream cheese softened
- 2 cups granulated sugar sweetness backbone
- 3 eggs binds everything together
- 3 ½ cups sweet rice flour about 1 lb
- 1 tablespoon baking powder helps it rise
- ½ cup butter melted
- 1 tablespoon vanilla extract for aroma
- 15 oz can cream of coconut coconut taste
- 1 cup milk to blend it all
- 8 oz can crushed pineapple tang and texture
- ¼ cup brown sugar for sprinkling
- 2 tablespoon granulated sugar for sprinkling
Instructions
Instructions
- Grease your round cake pan well with butter.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Slowly add the eggs, one at a time, mixing well after each.
- In a separate bowl, mix the sweet rice flour and baking powder.
- Alternate adding the dry mix with melted butter, vanilla, cream of coconut, milk, and crushed pineapple into your wet batter.
- Pour batter into the greased cake pan, cover with foil.
- Place the cake pan in the pressure cooker on a trivet with 1 cup of water. Cook at high pressure for 30 minutes.
- After cooking, perform a quick release. Remove the cake, sprinkle with brown and granulated sugar. Caramelize under broiler or in cooker.
Notes
Serve warm with a side of coffee for an authentic touch.