Bibingka is made with rice flour and Coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.
Makes 2 Cakes.
Preparation time: 20 minutes
Baking time: 20 minutes
+8 hours for soaking the rice and 12 hours for letting rice dough stand
Ingredients:
· 400 g (2 cups) uncooked rice
· 500 ml (2 cups) water
· 3 eggs
· 125 g (1/2 cup) sugar
· 2 tablespoons melted butter, plus additional for brushing
· 250 ml (1 cup) thick coconut milk
· 1 tablespoon baking powder
· 1 sheet banana leaf
· 250 g (8 oz) cottage cheese or cheddar cheese, grated
· Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.
· Preheat oven to 180ºC (350º F) Beat eggs in a bowl until foamy. Add sugar and butter until fluffy. Pour the coconut milk into the ground rice and mix well. Blend into the egg mixture, beating well until smooth. Add baking powder.
· Wilt banana leaves by passing over an open flame for several seconds. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and brush with butter again.
· Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
· Serve hot with cheese on top and grated coconut flesh on the side.
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