Bibingka

Name: Bibingka
Total time: 45 min
Yield: 8
Ingredients: 240 g rice flour; 150 g sugar; 2 tsp baking powder; ½ tsp salt; 2 unit eggs; 400 ml coconut milk; 60 g butter (melted)

Sweet & Morning · Southeast Asian

7 ingredients · 45 minutes · 8 servings

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347kcal4.4g protein17.7g fat44.5g carbs*

Contains dairy, egg, tree nut · sometimes contains gluten, peanut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsdairy · egg · tree nutIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (banana leaf) · peanut (banana leaf) · sesame (banana leaf) · soy (banana leaf) · shellfish (banana leaf) · fish (banana leaf)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

240 g	rice flour
150 g	sugar
2 tsp	baking powder
½ tsp	salt
2 unit	eggs
400 ml	coconut milk
60 g	butter (melted)

Optional

Not counted above. The dish works without them.

2 unit	banana leaf
½ cup	grated coconut

Steps

prep8 min
banana leaf flexible and pan lined
Warm the banana leaf briefly until flexible, then use it to line a shallow baking pan. The leaf is traditional and aromatic, but its practical job is also to release the tender rice cake cleanly.
mix5 min
smooth pourable batter
Whisk rice flour, sugar, baking powder and salt. In another bowl combine eggs, coconut milk and most of the melted butter, then whisk wet into dry only until smooth. Overworking is unnecessary because rice flour has no gluten network to develop.
bake25 min
200 C / 400 F, center set and top browned
Pour into the lined shallow pan and bake with assertive heat until the center is just set and the top and edges develop color. A pale, deeply baked cake tends to dry before it develops the toasted character associated with bibingka.
top2 min
cake still hot
Brush the hot surface with the remaining butter and add grated coconut if using. Serve warm, when the rice cake is softest and the coconut aroma from both batter and leaf is most pronounced.