Bibingka Cake Recipe
A coconut-flavored, banana-leaf scented rice cake topped with caramelized coconut strips.
Ingredients
- 1 cup rice flour
- 1/8 tablespoons salt
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1 cup coconut milk
- 1/4 cup fresh milk
- 1 pic salted duck egg sliced
- 1/2 cup grated cheese
- 3 pic raw eggs
- 1/4 cup grated coconut
- Pre-cut banana leaf
Instructions
- To begin, preheat your oven to a temperature of 375 degrees Fahrenheit. In a separate bowl, combine rice flour, baking powder, and salt, mixing well until all ingredients are thoroughly incorporated. Set this mixture aside for now.
- In another bowl, cream the butter and gradually add in the sugar while whisking continuously. Once combined, add in the eggs and continue to whisk until everything is fully incorporated.
- Next, slowly add the mixture of rice flour, salt, and baking powder to the bowl and continue to mix. Once this is done, pour in the coconut milk and fresh milk, and continue to whisk for 1 to 2 minutes until everything is well combined.
- Take a cake pan or baking pan and arrange pre-cut banana leaves on it. Pour the mixture onto the pan and bake in the oven for 15 minutes. After this time, remove the pan from the oven and top it with sliced salted egg and grated cheese. Do not turn off the oven yet.
- Place the pan back into the oven and bake for an additional 15 to 20 minutes, or until the top has turned a medium brown color. When it is done, remove the pan from the oven and allow it to cool. Brush the top with butter and sprinkle with grated coconut.
- Finally, serve and enjoy your delicious creation with others. Sharing is caring after all!
Notes
Nutrition Information:
- Serving: 3g
- Calories: 734kcal
- Carbohydrates: 83g
- Protein: 13g
- Fat: 41g
- Saturated Fat: 31g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 110mg
- Sodium: 361mg
- Potassium: 652mg
- Fiber: 3g
- Sugar: 35g
- Vitamin A: 656IU
- Vitamin C: 1mg
- Calcium: 336mg
- Iron: 4mg
