Bibingka or Rice Cake- Filipino Dessert
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Asian
Serves: 6 People
Ingredients
To make batter
  • Rice flour- 2 cups
  • Brown sugar- 1 cup
  • Baking powder- 1 tbsp
  • Eggs, beaten- 3
  • Unsalted butter, melted- 3 tbsp
  • Coconut milk- 1 can, 400 mL
Other ingredients
  • Banana leaf (optional)- 1
  • Brown sugar to top batter- ¼ cup
  • Unsalted butter, sliced- 1 tbsp, to garnish
  • Grated coconut, to garnish
Instructions
  1. Preheat oven to 325 F or 160 C.
  2. If using banana leaf, line a 8 x 3 inch baking pan with banana leaf and grease with non-stick cooking spray.
  3. In a large bowl, thoroughly combine the rice flour, brown sugar, baking powder, beaten eggs, butter and coconut milk to a smooth batter.
  4. Pour the batter into the prepared pan, even out the top.
  5. Sprinkle ¼ cup brown sugar over the batter.
  6. Bake for 1 hour or until a fork inserted into the center comes out clean.
  7. Remove the pan from the oven, let cool down a bit.
  8. Cut the cake into desired shapes, while serving top the cake with a slice of butter and sprinkle a few teaspoons of grated coconut.
  9. You could even top the cake with honey or maple syrup if more sugar is needed.
  10. Leftovers can be refrigerated, before serving warm it a bit in the microwave or have it chilled.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/bibingka-or-rice-cake-filipino-dessert-gluten-free-dessert/