Sooo ono!! I rated it 5 stars with the changes I made. I read previous reviews and decided to do the following changes: 1. Substituted 1x 13.5oz can of coconut milk for 13.5oz of whole milk 2. Used only 2 cups of sugar (and it was still pretty sweet because of the added coco flakes) 3. Baked for 50 minutes, added foil around edges to prevent them from burning, and baked an additional 25 minutes to brown the middle (we loved the crusty parts!). Super simple and super easy but so good!! Just wanted to point out too that although this may seem like the Filipino Bibingka, their difference is that Bibingka is made with glutinous rice flour resulting in a stickier kankanun (dessert), while butter mochi is made with plain rice flour (mochiko), yielding a bready, cake-like dessert.
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Sooo ono!! I rated it 5 stars with the changes I made. I read previous reviews and decided to...