Bibingka is a type of rice cake, that is made with rice flour and coconut milk and usually baked in banana leaves; that is usually quite buttery. Here is an easy recipe that I’ve been making for a while.
1 cup Rice flour, pictured below
2 1/2 tsp. Baking powder
1/4 tsp. Salt
3/4 cup Sugar
4 Tbsp. unsalted Butter, softened
3 large Eggs, room temperature
1 tsp. Vanilla paste or extract
1 cup Coconut milk
Banana leaf, optional
Let’s begin by preheating the oven to 350°. Prepare an 8×8-inch baking dish, by spraying it with JOY baking spray OR grease lightly with shortening. Set this aside.
In a small mixing bowl, combine the rice flour, baking powder, and salt. Set this aside.
Now, in a larger mixing bowl, combine the butter and sugar. Stir and cream together.
Add eggs, one at a time, beating after each addition.
With the last egg, add in the Vanilla paste or extract. Combine well and mix until smooth.
Add the coconut milk to the egg mixture and blend to combine well.
Add in the flour mixture and mix to combine well and smooth, about 2 minutes. Pour the batter into your prepared baking dish.
NOTE: Instead of spraying or greasing the baking dish, a clean piece of banana leaf is traditionally used to line the baking pan. Unfortunately, I didn’t have any. Pour batter over the banana leaf and bake as instructed.
Bake in the preheated oven for about 30 – 40 minutes or until a cake tester inserted comes out clean. Allow to cool slightly before removing to a cooling rack to cool off completely.