Bibingka is traditionally made with galapóng (slightly fermented soaked glutinous rice ground into a paste) and coconut milk or water. Modern versions sometimes use regular rice flour or Japanese mochiko flour. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk.
Ingredients :
2 cups rice flour
1 cup light brown sugar
1 tbsp. baking powder
3 eggs, beaten
3 tbsp. unsalted butter, melted
1 can (400 mL) coconut milk
1 banana leaf (optional)
1 tbsp. unsalted butter, sliced
2 tbsp. fresh (or frozen) grated coconut
Procedure:
※Preheat oven to 325°F (160°C). Prepare a lightly greased 8 x 3 in. round baking pan. Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside. The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in. wide and 2-1/4 in. deep mini pan with 5 in. banana leaf (if using).
※In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk; mix thoroughly.
※Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in the center comes out clean).
※Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut.
※Serves 4 to 6.
