Dairy-Free Bibingka (Filipino Rice Cake)

Ingredients

• 2 cups Glutinous Rice Flour
• 1/2 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 1/2 cup Coconut Cream
• 1/2 cup Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 tablespoon Vegan Butter (for greasing)
• 1/4 cup Grated Coconut (optional)

Instructions

1. 1Preheat your oven to 350°F (175°C). Use the 1 tablespoon of vegan butter to thoroughly grease a baking pan, ensuring the bottom and sides are coated.
2. 2In a large mixing bowl, combine the 2 cups of glutinous rice flour, 1/2 cup of rice flour, 1/2 cup of sugar, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Whisk these dry ingredients together until they are well combined.
3. 3Gradually pour the 1 1/2 cups of coconut milk and 1/2 cup of coconut cream into the dry ingredient mixture. Stir continuously with a whisk or spatula until the batter is completely smooth and free of any lumps.
4. 4Carefully pour the smooth bibingka batter into the prepared baking pan, spreading it evenly.
5. 5Bake the bibingka in the preheated oven for 35 to 45 minutes. The bibingka is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out completely clean, indicating it is cooked through.
6. 6Remove the baking pan from the oven and allow the bibingka to cool slightly in the pan for at least 15 minutes before slicing. This cooling time helps the cake set properly. If desired, sprinkle the 1/4 cup of grated coconut over the top before serving.

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