EASY BIBINGKA

This is a soft, tasty and special bibingka done the easy way. You will love this sweet rice coconut cake topped with salted eggs and cheese.

INGREDIENTS

1 cup rice flour (NOT glutinous rice flour)
1/4 cup all-purpose flour
1 and 1/2 tbsp baking powder
1 tsp salt
3/4 cup cup sugar
1/3 cup melted butter
400 ml coconut milk (1 can)
1/4 cup milk
3 large eggs, lightly beaten
1 salted egg, sliced into strips or in quarters, for the toppings
1/2 cup grated cheddar cheese or about 5-7 strips, for the toppings
1/4 cup shredded desiccated coconut, for toppings

frozen banana leaves, thawed and wiped dry

INSTRUCTIONS

Preheat oven to 375 F. Wash banana leaves and wipe dry. Line a 9 inch round baking pan with banana leaves, using two or more leaves to overlap if necessary.
In a large mixing bowl, whisk together all the dry ingredients: rice flour, all-purpose flour, salt, sugar and baking powder. Make well in the center and pour the wet ingredients: melted butter, coconut milk, milk and the beaten eggs,

Briefly beat everything with a wire whisk to combine. The mixture should be lump-free and smooth. Pour the thin batter into the prepared pan and bake at 375 F for 15 minutes. Take the pan out of the oven and arrange the salted eggs and cheese on top. Bake for 20 minutes more, or until golden on top. During the last 5 minutes, tent the pan with aluminum foil to prevent over-browning. Top with dried coconut flakes.

HOW TO MAKE BIBINGKA?

Preheat oven to 375 F. Whisks all the dry ingredients in a large mixing bowl. Make a well in the center and pour the wet ingredients in.

Using a wire whisk, beat the mixture until it is smooth and lump-free. Pour the batter into a 9-inch round baking pan that is lined with overlapped banana leaves.

Mixing the bibingka batter.

Bake the bibingka at 375 F for 15 minutes. Take it out of the oven and arrange the slices of cheese and salted egg on top. Bake for 20 minutes more, or until golden. During the last 5 minutes of baking, tent the top with foil to prevent over-browning. Top with flaked coconut.

TIPS AND STORAGE

To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.
Optional garnish: Sprinkle more grated cheese after baking.
Store leftover by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.

NOTES

To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.

Store leftover bibingka by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.

Credit: Recipes Idos