Bibingka baked in banana leaves

Bibingka - made January 17, 2020 from Pinoy Cooking Recipes

My favorite version of bibingka (Filipino cake) is the sticky kind but occasionally I will go for the more cakey version, mostly because I like eating it warm with melted butter slathered on top, sprinkled with sugar and topped with coconut. It's childhood comfort food.

I tried out this recipe and found it was right in between the sticky and cakey versions in terms of its texture. It wasn't quite cakey like with the Bisquick version I remember my mom making but it wasn't the full-on mochi-like texture of the sticky kind. It was right in between..

The texture is likely due to using rice flour rather than wheat flour so this is gluten-free if your leavening agents are also gluten-free. I think I like this version better than the cakey version with wheat flour (or Bisquick) because it doesn't have the dry mouthfeel you sometimes get with (overbaked or day old) bibingka made with wheat flour.

It wasn't as dense as I was expecting but the flavor was good, especially if you go authentic and bake it in a pan lined with banana leaves. Don't forget slathering it with butter while it's still hot from the oven then sprinkling it with granulated sugar and coconut. This is best eaten warm.

1 cup rice flour
2 teaspoons baking powder
1/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
1 cup coconut milk
1/4 cup whole milk

1. Preheat oven to 375 degrees F. Line baking molds with banana leaves brushed with melted butter.
2. Whisk together rice flour and baking powder; set aside.
3. Cream butter and sugar together. Add eggs, on at a time, beating until combined after each addition.
4. Add dry ingredients.
5. Add coconut milk and whole milk, beating until smooth.
6. Pour batter into prepared cups. Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
7. Remove from oven and brush tops with melted butter. Sprinkle with granulated sugar and top with grated coconut. Serve warm.