We’re all familiar with the saying, Mom knows best. Probably because she so often does. My mom’s favourite childhood dessert was bibingka. It’s a Filipino coconut rice cake baked in banana leaves that’s often topped off with salted duck egg or cheese. Or if you’re lucky: both! I decided to surprise Mom and make bibingka for her over the holidays. I knew I’d perfected the recipe when she ate a second one at breakfast. I almost did backflips when I heard the news.
Bibingka is an easy one-bowl recipe and it’s almost failproof. The only thing to be aware of is that the batter is a touch thinner than your usual cake batter. You can also pour bibingka batter directly into a greased muffin tin and you can skip cutting out the banana leaf circles. They’re tough to find in a pandemic anyway. Who knew? I’d encourage you to try it again sometime with banana leaves. It adds a magical ‘je ne c’est quois’ quality you’ll want to experience.
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes
Number of Servings: 12
¼ cup (60 mL) butter, soft
½ cup (125 mL) sugar
¼ cup (60 mL) coconut sugar
3 large eggs
1-¼ cup (310 mL) glutinous flour
2 tsp (10 mL) baking powder
1 cup coconut milk, canned
12 banana leaf circles (optional)
Cheese, salted duck egg (sliced) and/or shredded coconut as toppings (optional)
Preheat the oven to 375 degrees F (190 degrees C).
Using a stand mixer or hand mixer, cream butter and both sugars in a large mixing bowl.
Add eggs to butter mixture and blend well.
Add glutinous flour and baking powder to the butter mixture and stir together.
Pour coconut milk into the butter-flour mixture and combine. Consistency will be a thinner consistency like honey. Set aside.
Hold a small side plate (~8 inches (or 20 cm) in diameter) on a banana leaf and cut out a circle with an x-acto (utility) knife.
Place each banana leaf cut-out onto a small frying pan until the banana leaf becomes a vibrant green and is pliable (~ 30 seconds per side).
Press banana leaf into each muffin cup.
Using a ladle, pour mixture into the muffin cups and bake for 15 minutes. Remove muffin tray from oven.
Top with cheese and/or a duck egg and return the muffin tray to the oven for another 20 to 25 minutes.
Remove from the oven when the toothpick comes out clean. Top with shredded coconut.
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