Bibingka (Filipino Coconut Milk Cake)
User Reviews
4.8
8 reviews
Excellent
Bibingka (Filipino Coconut Milk Cake)
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Yield: 1 (9 inch) round cake
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Ingredients
To Prepare the Pan (optional)
- 1 banana leaf washed and dried
For the Cake Batter
- 2 ½ c rice flour
- 1 c sugar
- 2 Tbsp baking powder
- ¼ tsp salt
- 1 can (13.66 oz) coconut milk
- ¼ c milk
- 3 egg lightly beaten
- 3 Tbsp unsalted butter melted and cooled
For the Topping
- 2 oz queso fresco or shredded cheddar cheese
- 1 egg peeled, diced and lightly salted, hard boiled
Instructions
- Preheat your oven to 350F.
- (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.
- (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter
- In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.
- In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.
- Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.
- Pour the mixture into the prepared skillet.
- Bake the cake for 15 minutes.
- Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.
- Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.
- When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.
- Serve warm.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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