Gluten-Free Bibingka (Rice Cake)

Ingredients

• 2 cups Rice Flour
• 1 can (13.5 oz) Coconut Milk
• 1/2 cup Sugar
• 2 large Eggs
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• pieces for lining Banana Leaves
• 1/2 cup Grated Cheese
• 2 sliced Salted Duck Egg

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

Instructions

1. 1Preheat your oven to 175°C. Line your baking pans with pieces for lining Banana Leaves.
2. 2In a large bowl, combine the 2 cups of Rice Flour, the 1/2 cup of Sugar, the 2 teaspoons of Baking Powder, and the 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are well combined.
3. 3In a separate medium bowl, whisk together the 1 can (about 380 g) of Coconut Milk and the 2 large Eggs until the mixture is smooth.
4. 4Gradually pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Mix with a whisk or spatula until the ingredients are just combined into a smooth batter, being careful not to overmix. Pour the batter evenly into the prepared baking pans, filling each pan no more than two-thirds full.
5. 5Place the pans in the preheated oven at 175°C. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a rice cake comes out clean.
6. 6Carefully remove the pans from the oven. Sprinkle the tops of the rice cakes evenly with the 1/2 cup of Grated Cheese and arrange the 2 sliced Salted Duck Egg pieces on top. Return the pans to the oven for an additional 5 minutes at 175°C, allowing the cheese to melt and the duck egg to warm through.
7. 7Serve the Bibingka warm.

Substitutions

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