Bibingka is a Filippino Coconut cake made with rice flour and coconut milk that is traditionally served during Christmastime or for breakfast.
COUNTRY OF ORIGIN: The Philippines
2 cups regular rice flour
1 cup glutinous rice flour
1–1/2 cups light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1–1/2 cans coconut milk (20.25 ounces)
1/2 cup whole milk
4 tablespoons butter, melted
5 eggs, beaten
2 salted eggs, peeled and sliced lengthwise (optional)
2 ounces queso fresco (alternatively, cream cheese may be substituted)
3 tablespoons butter, melted
Granulated Sugar, to taste
Banana leaves (available in the frozen section of most Asian markets)
Cast iron pan (Alternatively, ramekins, or a round baking pans may be used)
- Preheat oven to 375 F.
- Prepare cast iron pan with banana leaf or parchment paper, making sure that leaves overlap to prevent batter from leaking onto pan.
- In a large bowl, combine rice flour, brown sugar, baking powder, and salt. Mix until well blended and set aside.
- In a stand mixer bowl or a separate large bowl, mix the melted butter, milk and coconut milk.
- Add the beaten eggs to the butter mixture and blend on a low speed until the mixture is smooth.
- Slowly add the dry ingredients to the bowl of wet ingredients and continuously stir on low until no lumps remain.
- Pour the batter into prepared cast iron pan and bake for 10 minutes.
- After 10 minutes, remove it from oven then place salted egg slices (optional) and cheese on top of the cake(s).
- Place back in oven and bake for an additional 20 minutes or until golden brown and toothpick comes out clean.
- Once finished baking, remove from oven and brush it with melted butter and sprinkle with sugar (to taste) and shredded coconut.
- Serve warm and enjoy!
This cake will keep up to 3 days at room temperature or up to 1 week in the refrigerator in an airtight container. Be sure to remove banana leaves from the cake before storing.