Bibingka or Rice Cake- Filipino Dessert
Author: Thasneen
Recipe type: Dessert
Cuisine: Asian
Serves: 6 People
- 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
- Banana leaf (optional)- 1
- Brown sugar to top batter- ¼ cup
- Unsalted butter, sliced- 1 tbsp, to garnish
- Grated coconut, to garnish
- Preheat oven to 325 F or 160 C.
- If using banana leaf, line a 8 x 3 inch baking pan with banana leaf and grease with non-stick cooking spray.
- In a large bowl, thoroughly combine the rice flour, brown sugar, baking powder, beaten eggs, butter and coconut milk to a smooth batter.
- Pour the batter into the prepared pan, even out the top.
- Sprinkle ¼ cup brown sugar over the batter.
- Bake for 1 hour or until a fork inserted into the center comes out clean.
- Remove the pan from the oven, let cool down a bit.
- Cut the cake into desired shapes, while serving top the cake with a slice of butter and sprinkle a few teaspoons of grated coconut.
- You could even top the cake with honey or maple syrup if more sugar is needed.
- 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/
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