Ingredients
Scale
- 1 cup rice flour
- 2 eggs
- 1 teaspoon dry active yeast
- 1/4 cup warm water
- 1/3 cup coconut sugar
- 1/2 cup canned coconut milk
- 1/8 teaspoon salt
- 2 tablespoons grated coconut for garnish
- 6–8 banana leaves, cut into 2 inch x 2 inch squares (optional)
Instructions
- Start by preheating your oven to 325 degrees Fahrenheit
- Take a muffin tin and place cut squares of banana leaves (or, alternatively, muffin cups) into each divot of the pan
- To create your batter, start by mixing your yeast with your warm water. Whisk lightly to make sure the yeast is well mixed in, then set aside to let it activate
- In the meantime, combine your rice flour, coconut sugar and salt into a large mixing bowl
- Next, crack your eggs and pour in your coconut milk into your mixing bowl with dry ingredients, then whisk everything together to get a semi-thick batter
- Add in your activated yeast and water, then stir everything again into what’s becoming a slightly runnier batter
- Pour your batter into each of the muffin cups, then pop your bibingka into the oven for 30 minutes
- When the bibingka is golden browned and fully cooked (meaning a toothpick can be put cleanly through), take it out of the oven. Let cool for a 1-2 minutes
- Finally, either use some leftover coconut milk or a tiny bit of water to brush and moisten the top of the bibingka. Sprinkle your grated coconut on top as garnish, and enjoy!
- Prep Time: 5 min
- Cook Time: 30 min
Keywords: Rice cake, rice desert, rice sweet snack
