About this Recipe
The rice flour is easily available in supermarkets, if you want, you can use instead the sweet rice flour, but you can find it in stores of ethnic products.
When you take the cake out of the oven to dust it with cheese, be careful because it will still be very soft and the mold is very hot. If you can, lay the cake mold on the baking tray when you start cooking, so you only have to take out a part to cover the surface.
Another typical dessert of the Christmas holidays in the Philippines is the cassava cake: in this case, grate the root and add it to the condensed milk and coconut milk with flour. Also in this recipe is used the cheese that serves to dilute the very sweet taste of the cake (as in the bibingka).
- 300g rice flour
- 3 eggs
- 150g sugar
- 2dl coconut milk
- 30g grated Dutch type cheese
- 70g grated coconut
- 1 sachet of baking powder
- 80g butter
Melt the butter while stirring the rice flour with the sugar and 50 g of grated coconut. Pour the lukewarm butter over the powder mixture, then add coconut milk, eggs and baking powder.
Beat with a hand whisk until you have a homogeneous mixture, then pour it into a 24 cm ceramic mold and bake at 180 ° for 15 minutes.
Open the oven, take out the mold and sprinkle the surface with the remaining coconut and the grated cheese. Put the cake back in the oven and continue cooking for another 20 minutes.
Let the bibingka cool down and then serve it in squares or slices.
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