Bibingka (Filipino Rice Cake) - Dairy-Free

Instructions

1. 1Preheat your oven to 175°C. If you are using them, carefully line your baking dishes with the banana leaves.
2. 2In a large mixing bowl, combine the 1 cup of Rice Flour, 1/2 cup of Glutinous Rice Flour, 1 teaspoon of Baking Powder, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium mixing bowl, whisk together the 1 1/2 cups of Coconut Milk, 1/2 cup of Sugar, 2 large Eggs, and 2 tablespoons of Melted Coconut Oil until the mixture is smooth.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; do not overmix.
5. 5Carefully pour the batter into your prepared baking dishes. Place the dishes into the preheated oven and bake for 30 to 40 minutes.
6. 6To check if the bibingka is done, insert a toothpick into the center of the cake; it should come out clean. The top should also appear golden brown and set.
7. 7Once baked, remove the bibingka from the oven. Immediately sprinkle the 1/4 cup of Grated Coconut over the top. If you are using them, arrange the 2 pieces of sliced Salted Duck Egg on top. Serve the bibingka warm.

Substitutions

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