A delicious and chewy Filipino rice cake made with coconut milk and glutinous rice flour, perfect for dessert or a snack.
Preparation time
15min
Cooking time
50min
Ingredients
8 Servings
- 1 tsp baking powder
- 2 banana leaves
- 50 g butter
- 400 ml coconut milk
- 2 eggs
- 200 g glutinous rice flour
- 100 g shredded coconut
- 150 g sugar
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Line a baking dish with banana leaves and set aside.
Step 3
In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder.
Step 4
Add the coconut milk and eggs to the dry ingredients and mix well until smooth.
Step 5
Stir in the melted butter and shredded coconut until well incorporated.
Step 6
Pour the batter into the prepared baking dish lined with banana leaves.
Step 7
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Allow the bibingka to cool before cutting into squares and serving.