Emulsifier Free Bibingka
Total time55 min
Prep time20 min
Cook time25 min
4.7(10)
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Learn more āIngredients
6 servings
- 2 banana leaves, cut into rounds to line pans (or parchment paper)
- 2 cups rice flour
- 1 tbsp baking powder
- Ā½ tsp salt
- Ā¾ cup granulated sugar
- 2 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp unsalted butter, melted, plus more for brushing
For the topping
- 2 salted duck eggs, halved (or 2 hard-boiled eggs, sliced, with a pinch of salt)
- 3 oz kesong puti or queso de bola, thinly sliced (or mild feta or edam cheese)
- 2 tbsp unsalted butter, softened, for brushing
- 2 tbsp granulated sugar, for sprinkling
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly grease two 6-inch round cake pans or cast iron skillets, then press a banana leaf round into the bottom of each pan, trimming as needed so it lies flat. Brush the banana leaf surface with a little melted butter.
- 2
In a large bowl, whisk together the rice flour, baking powder, salt, and sugar until evenly combined.
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