Active Time
30 MIN
Total Time
2 HR
Yield
Serves : One 10-inch round bread

© Con Poulos

How to Make It

Step 1    

Make the bibingka Preheat the oven to 350°. Line a 10-inch cast-iron skillet with banana leaves. In a medium bowl, whisk the rice flour, unsweetened coconut, baking powder and salt. In a stand mixer fitted 
with the paddle, beat the butter, sugar and eggs on medium speed until fluffy, 1 to 2 minutes. Beat in the coconut milk, sour cream and vanilla until incorporated. On low speed, beat in the dry ingredients until just incorporated. Scrape the batter into the prepared skillet. 


Step 2    

Bake the bread for about 
1 hour, until the edge is lightly browned and the center is just set. Garnish with sweetened shredded coconut and let cool for 30 minutes. 


Step 3    

Meanwhile, make the butter In a small bowl, using a fork, blend the butter with the maple syrup, pepper and salt. Serve the bread with the maple butter. 


Notes

VARIATION: To bake the bread 
in individual portions, spoon 
the batter into six 1 1/2-cup gratin dishes lined with banana leaves. Bake for 50 minutes. 


Frozen banana leaves are available at large supermarkets and templeofthai.com.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: ChloeAnderson

Review Body: I love coconut, definitely trying this one.

Review Rating: 5

Date Published: 2017-06-29