Dessert

Bibingka, steamed coconut rice cake (Philippines)

Name: Bibingka, steamed coconut rice cake (Philippines)
Total time: 50 min
Yield: serves 6
Ingredients: 250 g Rice flour; 1 tsp Baking powder; 1 pinch Salt; 2 Egg; 100 g Sugar; 200 ml Coconut milk; 50 g Butter; 3 tbsp Grated coconut

Preparation time: 50 min
Servings: serves 6

Ingredients

serves 6

Rice flour — to buy250 g
Baking powder — to buy1 tsp
Salt — to buy1 pinch
Egg — to buy2
Sugar — to buy100 g
Coconut milk — to buy200 ml
Butter — to buy50 g
Grated coconut — to buy3 tbsp

Preparation

Mix the rice flour, baking powder and salt in a bowl.
In another bowl, whisk the eggs with the sugar until slightly pale, then add the coconut milk and melted butter.
Pour the liquids over the dry ingredients and mix just enough to get a smooth batter, without overworking it (overmixing would make the cake rubbery).
Pour the batter into a buttered mould lined with baking paper (traditionally a banana leaf, but baking paper works very well).
Bake at 180°C for 25-30 minutes, until the top is golden and a knife inserted in the centre comes out clean.
Brush the still-warm top with a little melted butter to give it a shine.
Sprinkle generously with grated coconut and let cool slightly before cutting into slices and serving.