A traditional Filipino baked rice cake made with rice flour, coconut milk, and topped with butter, sugar, and grated cheese.
Ingredients
- 2cuprice flour
- 1 1/2tbspbaking powder
- 1/2tspsalt
- 2piecelarge eggs
- 1cancoconut milk
- 3/4cupsugar
- 1/2cupmelted butter
- 1bundlebanana leaves
Toppings
- 1piecemargarine or salted butter
- 1piecesugar
- 1piecegrated cheese
How to make Baked Rice Bibingka
Soften the banana leaves before lining them in the molds by moving them above a warm stove or electric burner.
Whisk the ingredients together until there are no lumps. The batter should have the consistency of pancake batter.
Bake in a 190°C oven with upper and lower heat or convection oven for 20-25 minutes.
Use toothpicks or a cake tester to make sure the bibingka is finished baking. Push the cake tester in the middle of the bibingka–it should come out clean. The finished bibingka should not jiggle when moved and should be slightly golden on top.
Spread butter and sprinkle sugar on top. Top with grated cheese and serve.
Tips & Tricks
Ensure the banana leaves are soft enough to line the molds properly.
The batter should be smooth and free of lumps for the best texture.
