Bibingka (Filipino Rice Cake) with Coconut

Ingredients

• 2 cups Glutinous Rice Flour
• 1 can Coconut Milk
• 1/2 cup Sugar
• 2 large Eggs
• 2 tbsp Melted Coconut Oil
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Grated Coconut
• 1/4 cup Dairy-Free Cheese, grated (optional)

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a large bowl, combine the 2 cups of Glutinous Rice Flour, the 1/2 cup of Sugar, the 1 tsp of Baking Powder, and the 1/4 tsp of Salt. Whisk them together until they are evenly mixed.
3. 3In a separate medium bowl, whisk together the 1 can of Coconut Milk, the 2 large Eggs, and the 2 tbsp of Melted Coconut Oil until well combined.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or spatula until everything is just combined into a batter. Do not overmix.
5. 5Grease a baking dish or individual molds with a little of the Melted Coconut Oil. Pour the batter into the prepared dish or molds.
6. 6Bake for 35-40 minutes. The bibingka is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the bibingka from the oven. Sprinkle the top with the 1/2 cup of Grated Coconut and the 1/4 cup of Dairy-Free Cheese, if you are using it.
8. 8Let the bibingka cool slightly for a few minutes before serving. Serve warm.

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