Bibingka/Filipino Coconut Rice Cake
Coconut rice cakes is a treat for all coconut lovers. Bibingka is sweet, with irresistible flavor and taste.I love this recipe because it is so easy to make.Sweet rice flour and coconut milk makes this cake spongy and light. The crumble topping is crispy and sweet with coconut and palm sugar. I changed the original recipe slightly by adding one cup of all purpose flour,but you can make this is with sweet rice flour.Filipino coconut cakes are usually made in a pan with banana leaves lining.Since I did not have banana leaves I used the regular parchment paper.Try this, you will surely love it.
Rice flour- 2cups
All purpose flour- 1 cup
Baking powder- 1 1/2 tsp
Salt- 1/2 tsp
Sugar- 1 cup
Butter- 1/2 cup
Grated coconut- 1cup
Thick coconut milk-2 cup
Milk – 1 cup
Palm sugar or brown sugar- 3 tbs
Pre heat oven to 350 degree F. Prepare cake tin and line with banana leaf of parchment paper.
In a bowl mix rice flour, all- purpose flour, salt, and baking powder and set aside.
In a large mixing bowl beat eggs and sugar till light and fluffy. Add melted butter, coconut milk and milk and mix well. Fold in the dry ingredients along with half cup of grated coconut.
Pour this into
prepared cake tin. Mix palm sugar with the rest of the coconut and sprinkle on top of the batter.
Bake for one hour. Allow to cool in pan. When it cools down completely cut into slices and serve.
Hope you will all enjoy!