morsels45

morsels45 said

Bibingka

Coconut rice cake, baked in banana leaf, eaten warm.

Bibingka
Photo: Judgefloro, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make bibingka

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Baked in banana leaf

50 minutes · serves 8 · Medium

What you need

  • 250g rice flour
  • 150g sugar
  • 2 tsp baking powder
  • 3 eggs
  • 400ml coconut milk
  • 100ml evaporated milk
  • 60g butter, melted
  • Banana leaf
  • Salted egg and grated coconut, to top

What you do

  1. 1Line a round tin with softened banana leaf — pass it briefly over a flame and it goes pliable and smells of the tropics.
  2. 2Whisk the dry ingredients, then beat in the eggs, both milks and the butter until smooth.
  3. 3Pour in and bake at 180C for 30 minutes, until a skewer comes out clean.
  4. 4Brush with more butter, scatter sugar and grated coconut, and give it 5 minutes under the grill.
  5. 5Eat warm. It is not the same cold.

Without the leaf

45 minutes · serves 8 · Easy

What you need

  • 250g rice flour
  • Sugar, baking powder
  • 3 eggs
  • Coconut milk
  • Butter
  • Grated coconut

What you do

  1. 1Line the tin with baking paper instead.
  2. 2Mix and bake as above at 180C for 30 minutes.
  3. 3Butter and coconut on top, grilled 5 minutes.