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Hoda Hannaway's Bibingka (Filipino Coconut Rice Cake)
Hoda Hannaway's Bibingka (Filipino Coconut Rice Cake)
- Preparation time 40 mins
- Serves 6 people
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Ever have something quite like this?
Bibingka is a super delicious baked coconut rice cake hailing from the Philippines. A meal traditionally enjoyed in the lead-up to Christmas, it has now gained worldwide attention as a complex, indulgent dessert filled with layers of flavour.
Our bibingka recipe pulls together all the essential elements in perfect balance; it's so easy that anyone can do it. Try it for yourself!
Ingredients
- 3 tbsp butter, melted
- 3 large eggs
- ½ cup white sugar
- 1 ¼ cup coconut milk
- 1 cup rice flour
- 2.5 tsp baking powder
Toppings (optional):
- ½ cup cheese
- ¼ cup shredded coconut
Method
- Preheat oven to 180C. Grease and line a 20cm round baking tin with butter or a non-stick oil spray.
- In a medium-sized bowl, whisk together melted butter and sugar until well combined.
- Whisk in eggs, then add the coconut milk, rice flour and baking powder, whisking until all ingredients are well incorporated.
- Pour batter into the cake tin and bake for approximately 12 mins or until just set.
- Remove cake from the oven (leaving the oven on) and sprinkle shredded cheese and coconut over the cake. Place it back into the oven for a further 10-12 mins (or until the skewer comes out clean).
- Remove from the oven, allow to cool then slice and serve plain or with your favourite ice cream.
