Bibingka – Filipino Coconut Rice Cake
A soft cake of rice flour and coconut milk, traditionally baked in banana leaf and eaten at Christmas.
- 55 min
- 308 kcal / serving
- medium
- vegetarian
- Protein
- 4.8 g
- Fat
- 16.2 g
- Carbs
- 35.3 g
Contains: egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 240 g rice flour
- 150 g sugar
- 2 tsp baking powder
- 1 pinch salt
- 320 ml coconut milk
- 2 eggs
- 60 g soft butter
- 1 banana leaf (optional, or baking parchment)
- 50 g grated cheese (e.g. gouda)
- 3 tbsp desiccated coconut
- 2 tbsp butter for brushing
Method
- Preheat the oven to 180 °C. Line a round tin with banana leaf or baking parchment.
- Mix the rice flour, sugar, baking powder and salt.
- Whisk the eggs with the coconut milk and soft butter and stir into the dry ingredients until you have a smooth, thin batter.
- Pour in the batter and bake for 25 minutes until the surface is set.
- Brush with butter, scatter the cheese on top and bake for another 10 minutes until melted and lightly browned.
- Sprinkle with desiccated coconut and cut into 10 pieces while still warm.
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