Name: Bibingka (Filipino Rice Cake)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 eight-inch cake
Ingredients: 1 banana leaf, cut into two 8-inch-wide by 10-inch-long pieces (optional, see note); 2 ounces unsalted butter (4 tablespoons; 55g), melted, divided; 3 ounces white rice flour (1/2 cup; 85g); 1 1/4 ounces sweet rice flour (1/4 cup; 40g), preferably mochiko (see note); 1 1/2 teaspoons (7g) baking powder; 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 3/4 ounces sugar (1/4 cup plus 2 tablespoons; 80g), plus extra for sprinkling; 3/4 cup (175ml) full-fat coconut milk; 1 large egg (1 3/4 ounces; 50g); 3 ounces (85g) macapuno, drained (see note)

Ingredients

(Servings: 1 eight-inch cake)

1 banana leaf, cut into two 8-inch-wide by 10-inch-long pieces (optional, see note)

2 ounces unsalted butter (4 tablespoons; 55g), melted, divided

3 ounces white rice flour (1/2 cup; 85g)

1 1/4 ounces sweet rice flour (1/4 cup; 40g), preferably mochiko (see note)

1 1/2 teaspoons (7g) baking powder

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 3/4 ounces sugar (1/4 cup plus 2 tablespoons; 80g), plus extra for sprinkling

3/4 cup (175ml) full-fat coconut milk

1 large egg (1 3/4 ounces; 50g)

3 ounces (85g) macapuno, drained (see note)

Bibingka (Filipino Rice Cake)

Ingredients

Steps

Nutrition Facts

Comments

Bibingka (Filipino Rice Cake)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts