Bibingka Coconut Rice Cake
A rice flour and coconut milk batter baked in a banana leaf until set, then buttered, sugared, and browned under the broiler. Soft and slightly chewy, finished with grated coconut.
- 1
Heat the oven to 375°F. Pass the banana leaf briefly over a gas burner or a hot dry pan until it darkens and turns pliable, then use it to line an 8-inch round cake pan, letting it come up the sides. Parchment works if you cannot get a leaf.
- 2
Whisk the rice flour, baking powder, salt, and 3/4 cup sugar together in a large bowl.
- 3
In a second bowl whisk the eggs, coconut milk, and 1/4 cup melted butter until smooth. Pour into the dry ingredients and whisk just until no lumps remain. The batter will be thin.
- 4
Pour into the lined pan and bake 30 to 35 minutes, until puffed and set and a skewer inserted in the center comes out clean.
- 5
Brush the top with the 2 tablespoons melted butter and sprinkle over the 2 tablespoons sugar. Broil 2 to 3 minutes until the surface is spotted brown, watching the whole time as it colors suddenly.
- 6
Scatter the grated coconut over the top. Cool 10 minutes in the pan, then cut into wedges and serve warm.
Ingredients
- 1 banana leaf, or a sheet of parchment paper, for lining
- 2 cups rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1 (13.5 ounce) can coconut milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons unsalted butter, melted, for brushing
- 2 tablespoons granulated sugar, for the top
- 1/2 cup grated coconut, fresh or frozen and thawed
Instructions
- 1
Heat the oven to 375°F. Pass the banana leaf briefly over a gas burner or a hot dry pan until it darkens and turns pliable, then use it to line an 8-inch round cake pan, letting it come up the sides. Parchment works if you cannot get a leaf.
- 2
Whisk the rice flour, baking powder, salt, and 3/4 cup sugar together in a large bowl.
- 3
In a second bowl whisk the eggs, coconut milk, and 1/4 cup melted butter until smooth. Pour into the dry ingredients and whisk just until no lumps remain. The batter will be thin.
- 4
Pour into the lined pan and bake 30 to 35 minutes, until puffed and set and a skewer inserted in the center comes out clean.
- 5
Brush the top with the 2 tablespoons melted butter and sprinkle over the 2 tablespoons sugar. Broil 2 to 3 minutes until the surface is spotted brown, watching the whole time as it colors suddenly.
- 6
Scatter the grated coconut over the top. Cool 10 minutes in the pan, then cut into wedges and serve warm.