CHEF ERIC PASCUALs BIBINGKA
A Filipino delight made from coconut milk and rice cake. This delicious Bibingka dessert recipe not too sweet yet good enough to satisfy your craving.
2 cups rice flour
1/4 teaspoon salt
5 teaspoons baking powder
1 stick (8 tablespoons) butter
1 1/2 cups white sugar
2 cups coconut milk
1/2 cup whole milk
Parchment paper or Pre-cut banana leaf
Preheat oven to 350 degrees Fahrenheit. Combine rice flour, baking powder, and salt then mix well. Set aside.
Cream butter then gradually add in sugar while whisking. Add the eggs then whisk until every ingredient is well incorporated. Gradually add the rice flour, salt, and baking powder mixture then continue mixing. Add coconut milk and fresh milk then whisk for another 1 to 2 minutes.
Arrange the pre-cut banana leaf in a 9"x13" cake pan or baking pan. Pour the mixture into the pan. Bake for 35-40 minutes until top turns golden brown. Brush top with butter and sprinkle sugar and toasted coconut (optional).