Bibingka (Rice Cake)
A traditional Filipino baked rice cake, often enjoyed during the Christmas season. This soy-free version uses rice flour and coconut milk for a rich and flavorful treat.
Ingredients
- 1 1/2 cups Rice flour
- 1 can Coconut milk
- 2 large Eggs
- 1/2 cup Sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Butter, melted
- 1/4 cup Grated cheese (for topping)
- 1/4 cup Grated coconut (for topping)
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Combine dry ingredients: In a bowl, whisk together rice flour, sugar, baking powder, and salt.
- 3Combine wet ingredients: In a separate bowl, whisk together coconut milk, eggs, and melted butter.
- 4Mix wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5Prepare baking dishes: Grease six small baking dishes or muffin tins with butter.
- 6Fill and bake: Pour the batter into the prepared dishes. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7Add toppings: Remove from the oven and sprinkle with grated cheese and grated coconut.
- 8Serve warm: Serve bibingka warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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