Bibingka
A baked rice cake traditionally cooked in clay pots lined with banana leaves.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Pans: Preheat your oven to 375°F (190°C). Pass banana leaves over an open flame quickly to make them pliable. Line round tart pans or a baking dish with the leaves and brush lightly with butter.
- 2
Make the Batter: In a bowl, sift the rice flour, all-purpose flour, baking powder, and sugar. In another bowl, mix the coconut milk, beaten eggs, and melted butter.
- 3
Combine: Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth.
- 4
Pour and Bake: Pour the batter into the lined pans, filling them about halfway. Bake for 15 minutes until the edges start to set.
- 5
Add Toppings: Remove from the oven temporarily. Arrange the salted egg slices on top. Return to the oven and bake for another 10-15 minutes, or until a toothpick comes out clean and the top is lightly browned.
- 6
Serve: Brush the hot bibingka with more butter and generously sprinkle with freshly grated coconut before serving.
Plan it in Listahan
Add Bibingka to your week, check it against your household's allergens, and build the shopping list automatically.