2 (12-ounce) jars macapuno coconut strings in heavy syrup
2 1/2 cup mochiko sweet rice flour
1 cup packed brown sugar
1 tablespoon vanilla extract
Directions Prep:10min › Cook:50min › Extra time:1hr › Ready in:2hr
Preheat oven to 375°F. Line a 12" x 17" x 1" baking sheet with parchment paper.
In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.