Baked Rice Bibingka

To store leftover Baked Rice Bibingka, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it; just make sure to wrap it well to prevent freezer burn.

Yes, you can make Baked Rice Bibingka gluten-free by using gluten-free rice flour instead of regular rice flour. This will maintain the traditional texture and flavor while making it suitable for those with gluten sensitivities.

If you don't have coconut milk, you can substitute it with almond milk or soy milk for a dairy-free option. For a richer flavor, you can also use whole milk or evaporated milk, but this will change the traditional taste of the bibingka.

Baked Rice Bibingka is traditionally topped with butter, sugar, and grated cheese. You can also try adding sliced salted eggs, grated coconut, or even a drizzle of condensed milk for extra sweetness. These toppings enhance the flavor and add a delightful texture.

To check if your Baked Rice Bibingka is done, insert a toothpick or cake tester into the center. It should come out clean without any batter sticking to it. Additionally, the bibingka should not jiggle when moved and should have a slightly golden top.