Cheesy Coconut Rice Cake — Bibingka
Filipino Christmas classic sold outside midnight mass, rice cake baked in banana leaves with salted egg and cheese, finished with butter and coconut.
Filipino
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wilt banana leaves by passing each over an open flame 10 seconds per side until glossy. Line a 15cm tin, letting edges overhang. Whisk rice flour, glutinous rice flour, baking powder, salt. Whisk sugar and eggs 1 minute until pale, then whisk in coconut milk, whole milk, 30g melted butter, vanilla. Fold wet into dry 30 seconds until smooth batter forms.
Bake 1
Pour batter into lined tin over medium-high heat (200°C/400°F). Arrange salted duck egg slices evenly over surface, scatter crumbled cheese between slices. Bake 20 minutes until top is set and lightly golden.
Bake 2
Brush top generously with 20g melted butter. Return to oven at 200°C for 8 to 10 minutes until deep golden and a skewer comes out clean.
Rest and plate
Rest bibingka 5 minutes in tin. Sprinkle hot cake with muscovado sugar and desiccated coconut. Lift out using banana leaves as a sling, slice into 6 wedges, fold leaves back for presentation, and serve warm with 3 wedges per person.
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