← Nouns Cooking · Indonesian & Filipino

Ingredients

• 2 banana leaves, for lining
• 200 g Rice flour
• 2½ tsp Baking powder
• ¼ tsp Salt
• 3 Eggs
• 120 g Sugar
• 250 ml Coconut milk
• 60 ml Milk
• 50 g Butter, melted, plus extra for brushing
• 1 Salted duck eggs, sliced (optional)
• 60 g cheddar or Edam, grated
• 2 tbsp sugar, for sprinkling
• 4 tbsp freshly grated coconut (optional)

Method

1. Heat the oven to 190°C (375°F). Soften the banana leaves by passing them briefly over a flame or dipping in hot water, then use them to line six small tart tins or one 23 cm cake tin. Brush with melted butter.
2. Whisk the rice flour, baking powder and salt together. In another bowl, whisk the eggs and sugar until pale, then whisk in the coconut milk, milk and melted butter.
3. Whisk the dry ingredients into the wet ones to make a smooth, pourable batter and divide it between the tins.
4. Bake for 10 min, then top with the salted egg slices (if using) and the cheese. Bake for 10–15 min more until risen, golden and a skewer comes out clean.
5. For the traditional charred top, slide the bibingka under a hot grill for 1–2 min, watching closely.
6. Brush with more butter, sprinkle with sugar and grated coconut (if using) and serve warm with hot chocolate or ginger tea.

Tips

• Salted duck eggs are sold in Asian shops; they add a savoury contrast to the sweet cake but can be left out.
• Gluten-free as written; check your baking powder is wheat-free.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy What To Cook Today