Bibingka (Sweet Rice Flour) - cooking recipe

Ingredients

16 ounces mochiko sweet rice flour (1 box)
1/2 cup butter (1 stick)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
14 ounces coconut milk (1 can)
1/2 cup shredded coconut (optional)

Preparation

Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
Cream the butter, sugar and eggs in a bowl.
Add remaining ingredients and blend well.
Pour into glass dish and bake for 40-50 minutes.
Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
(Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!