A Filipino rice cake typically eaten around Christmas, bibingka is traditionally cooked in a clay pot lined by banana leaves; however, modern recipes call for a much less labor-intensive process of baking in an oven. Served as a dessert or snack, it is made with coconut milk, butter, sugar, rice flour, and eggs. The recipe was likely introduced to America by immigrants.
Recipe Servings: 3
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 2 cups sugar
- ½ cup butter, melted
- 6 eggs
- 2 cups coconut milk
- 2 tsp vanilla extract
- 3 cups rice flour
- 2 Tbsp baking powder
- Freshly grated coconut, as needed for topping
Directions
- Heat oven to 350°F and grease a 9 x 13-inch baking pan with nonstick cooking spray.
- Cream together the sugar and butter.
- Add the eggs and mix well.
- Stir in the coconut milk and vanilla extract.
- Fold in the rice flour and baking powder.
- Mix well.
- Pour into prepared pan and bake for 30 minutes, until set.
- Serve warm, topped with freshly grated coconut.
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