Bibingka (Rice Cake) with Coconut Milk

Name: Bibingka (Rice Cake) with Coconut Milk
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 cups Glutinous Rice Flour; 1 can (13.5 oz) Coconut Milk; 1/2 cup Sugar; 2 Eggs; 1 tsp Baking Powder; 1/4 tsp Salt; for lining Banana Leaves; to garnish Grated Cheese; to garnish Grated Coconut; to brush Melted Butter

A traditional Filipino rice cake made from glutinous rice flour, coconut milk, and sugar. Baked in a clay pot lined with banana leaves, it's a slightly sweet and smoky treat, perfect for breakfast.

60m8 servings

Contains dairyContains eggNUTS-free

250 cal|5g protein|40g carbs|8g fat|1g fiber

Ingredients

2 cups Glutinous Rice Flour
1 can (13.5 oz) Coconut Milk
1/2 cup Sugar
2 Eggs
1 tsp Baking Powder
1/4 tsp Salt
for lining Banana Leaves
to garnish Grated Cheese
to garnish Grated Coconut
to brush Melted Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat your oven to 175°C. Line a baking dish or a traditional clay pot with the Banana Leaves, ensuring the bottom and sides are covered.
2In a large mixing bowl, add the 2 cups of Glutinous Rice Flour, 1/2 cup of Sugar, 1 tsp of Baking Powder, and 1/4 tsp of Salt. Whisk these dry ingredients together thoroughly.
3Pour the 1 can (about 380 g) of Coconut Milk and crack the 2 Eggs into the bowl with the dry ingredients.
4Whisk all the ingredients together until the batter is completely smooth and free of any lumps.
5Carefully pour the smooth batter into the prepared baking dish. Bake for 30 to 40 minutes in the preheated oven. The Bibingka is done when a toothpick inserted into its center comes out clean, and the top surface appears golden brown.
6Remove the Bibingka from the oven. While it is still warm, brush the entire top surface with the Melted Butter. Then, evenly sprinkle the Grated Cheese and Grated Coconut over the top.
7Serve the Bibingka warm to enjoy its best texture and flavor.

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