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Bibingkais a traditional Filipino coconut-rice bread that’s more like a cake. It’s made with a combination of sweet rice flour, shredded coconut and coconut milk, all of which make for a sweet and sticky confection that’s hard to stop eating.     Slideshow: More Bread and Biscuit Recipes 

Chef Dale Talde
Dale Talde
May 2017

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
30 mins
total:
2 hrs
Yield:
One 10-inch round bread
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Ingredients

BIBINGKA:
BUTTER:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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