Rye Free Bibingka

Total time55 min

Prep time20 min

Cook time25 min

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Ingredients

6 servings

2 banana leaves, cut into rounds to line pans (or parchment paper)
2 cups rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
See all
1 tbsp baking powder
½ tsp salt
¾ 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 cheese or queso de bola, thinly sliced (or mild feta cheese or edam cheese)
2 tbsp unsalted butter, softened, for brushing
2 tbsp granulated sugar, for sprinkling

Instructions

1
Preheat the oven to 375°F (190°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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