Coconut milk and Mochiko brand sweet rice flour conspire for ooey gooey tropical goodness in the filipino classic dessert, the Bebinka.
Growing up the familiar branding of Mochiko – its stark white box, distinctive red lettering, and familiar navy star always meant one thing to me. Delectable bebinka. Which in our family we somehow re-christened as the Mochiko Cake.
Sadly the Mochiko brand has went strangely missing from my familiar haunts of Toronto’s Spadina Chinatown. Luckily my mother still has a source in Scarborough and she very graciously furnished me with a prized box on a recent visit.
With this relative rarity I felt I needed to do something special. Although the traditional Mochiko cake is plenty good on its own I wanted to do something more.
And more is exactly what I did. By swirling through a mango puree and topping this bad boy with a brown sugar streusel, I’ve put my own contemporary stamp on this traditional treat.