Bibingka (Filipino Coconut Milk Cake)

Filipino

Bibingka (Filipino Coconut Milk Cake)

Bibingka is a sweet coconut milk cake that is naturally gluten free. This fluffy Filipino cake uses rice flour to give it a unique texture and delicious flavor!

Ingredients

To Prepare the Pan (optional)

1 banana leaf, washed and dried

For the Cake Batter

2 ½ c rice flour

1 c sugar

2 Tbsp baking powder

¼ tsp salt

1 can (13.66 oz) coconut milk

¼ c milk

3 eggs, lightly beaten

3 Tbsp unsalted butter, melted and cooled

For the Topping

2 oz queso fresco or shredded cheddar cheese

1 hard boiled egg, peeled, diced and lightly salted

Instructions

• Preheat your oven to 350F.
• (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.
• (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter
• In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.
• In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.
• Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.
• Pour the mixture into the prepared skillet.
• Bake the cake for 15 minutes.
• Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.
• Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.
• When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.
• Serve warm.