Bibingka is a traditional dessert enjoyed in the Philippines, especially during the Christmas season. This coconut rice cake is baked in the oven, giving it a soft texture and a delicate coconut aroma. Naturally gluten-free and moist, bibingka will delight both children and adults. Here's how to prepare this gluten-free Filipino specialty.
Ingredients
Preparation
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Preheating and preparing the pan: Preheat your oven to 180°C (350°F). Traditionally, this cake is baked in banana leaves. If you use them, line the bottom and sides of your pan with them. Otherwise, simply grease the pan with butter or use parchment paper. I personally used silicone muffin molds.
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Dough preparation: In a large bowl, combine 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 incorporate the dry ingredients into the wet ingredients and mix until a smooth batter forms.
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Assembly: Pour the batter into the prepared mold and smooth the surface.
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Baking: Bake for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Five minutes before the end of baking, sprinkle with shredded coconut and/or grated cheese. Bake for an additional 5 minutes.
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Finishing: Remove the bibingka from the oven and brush it with melted butter. Sprinkle with shredded coconut for a final touch.
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Serving suggestion: Serve the bibingka warm.
Note
Traditionally in the Philippines, slices of salted egg are added on top before baking. Bibingka keeps well at room temperature for a day, but it tastes best shortly after being taken out of the oven.
Filipino Bibingka, Filipino recipe, gluten-free dessert
