Bibingka is a traditional dessert enjoyed in the Philippines, especially during the Christmas season. This coconut rice cake is baked, giving it a soft texture and delicate coconut aroma. Naturally gluten-free and soft, bibingka will delight young and old. Here's how to prepare this gluten-free Filipino specialty.
Ingredients
Preparation
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Preheating and preparing the mold: Preheat your oven to 180°C. Traditionally, this cake is baked in banana leaves. If you use them, line the bottom and sides of your mold with them. Otherwise, simply grease the mold with butter or use baking paper. I use silicone muffin molds.
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Prepare the dough: In a large bowl, mix the glutinous rice flour and regular rice flour with the baking powder and sugar. In another bowl, beat the eggs, then add the coconut milk, milk and melted butter. Gradually add the dry mixture to the wet ingredients and mix until you obtain a smooth paste.
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Assembly: Pour the batter into the prepared pan and smooth the surface.
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Cooking: Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean and the top is lightly browned. 5 minutes before the end of cooking, sprinkle with grated coconut and/or grated cheese. Cook for an additional 5 minutes.
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Finishing: Remove the bibingka from the oven and brush it with melted butter. Sprinkle with grated coconut for a finishing touch.
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Tasting: Serve the bibingka warm.
Note
Traditionally in the Philippines, salted egg slices are added on top before cooking. Bibingka keeps well at room temperature for a day, but is best soon after it comes out of the oven.
Filipino Bibingka, Filipino recipe, gluten-free dessert
