Description

Bibingka, a sweet and savory coconut rice cake, is a favorite in the Philippines. This dessert is especially celebrated during the Christmas holiday but remains a popular street food year-round. Though the cake is sweet, it's the notes of savoriness that make this dessert so special.

Directions

1. Gather the ingredients. Preheat the oven to 400 F. 

2. If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.

3. If using a banana leaf, use the top of a small bowl or plate to trace and cut 6 rounds from the banana leaf, about 5 1/2 to 6 inches in diameter. Line each jumbo muffin mold with a banana leaf round. 

4. In a large bowl, combine the rice flour, granulated sugar, baking powder, and salt.

5. In a medium bowl, combine the coconut milk, melted butter, and egg. 

6. Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.

7. Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.

8. Bake for 10 minutes. Remove from the oven and top each bibingka with a slice of salted egg, if using, and 1 tablespoon of cheese.

9. Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.

10. Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy.