Bibingka Recipe
This Bibingka recipe is so easy and creates a soft and delicious Filipino delicacy! A coconut-flavored rice cake with salted egg slices and grated coconut.
Servings: 5 Servings
Calories: 364kcal
Ingredients
- 1 1/4 cup rice flour
- 1 cup coconut milk
- 3/4 cup sugar
- 1/8 tsp salt
- 2 medium eggs
- 2 tbsp butter melted
- 1 tbsp baking powder
Toppings
- 1 salted egg cut in 5 pieces
- 1 cup grated coconut
Instructions
- Start by washing and wiping the banana leaves. Cut banana leaves according to the size of your molds leaving an inch over as they shrink when placed in the oven.
- Line your baking pan with leaves, creating a fragrant base for your the cake. Set aside. Preheat oven at 180°C or 360°F
- In a large mixing bowl, combine rice flour, sugar, baking powder, and salt.1 1/4 cup rice flour, 3/4 cup sugar, 1 tbsp baking powder, 1/8 tsp salt
- Gently pour coconut milk, melted butter, and eggs. Slowly incorporate the wet ingredients into the dry mixture, stirring until you achieve a smooth, lump-free batter.1 cup coconut milk, 2 tbsp butter, 2 medium eggs
- Pour the batter onto the banana leaf-lined pan, ensuring an even distribution. Bake in a preheated oven for 10-15 minutes or until half cooked. Carefully remove from the oven and salted egg slices on top.1 salted egg
- Return to oven and bake for another 15-20 minutes or until inserted toothpick comes out clean. Transfer the baking sheet to the top rack and continue to cook for about 3 to 5 minutes or until golden brown.
- Remove from oven and brush the top with butter and sprinkle some grated coconut! Serve and enjoy. Bon Appetit!1 cup grated coconut
Video
Nutrition
Serving: 5g | Calories: 364kcal | Carbohydrates: 54.9g | Protein: 4.8g | Fat: 15.4g | Saturated Fat: 11.5g | Cholesterol: 66mg | Sodium: 113mg | Potassium: 404mg | Fiber: 1.7g | Sugar: 26.5g | Calcium: 127mg | Iron: 1mg