Bibingka

Name: Bibingka
Total time: 45 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1 cup rice flour; 1/2 cup all-purpose flour; 1 tbsp baking powder; 1/2 cup granulated sugar; 1 cup thick coconut milk; 3 large eggs, beaten; 1/4 cup melted butter; 1 salted egg (itlog na maalat), sliced; Freshly grated coconut and extra butter for topping; Banana leaves for lining

A baked rice cake traditionally cooked in clay pots lined with banana leaves.

45 minutes

Serves 8

Snack/Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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.

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