Ingredients:

  • 2 cups (250g) glutinous rice flour
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (475ml) coconut milk
  • 1/2 cup (120ml) water
  • 2 large eggs, lightly beaten
  • 2 tablespoons melted unsalted butter, cooled slightly
  • 1/4 cup (50g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (50g) grated cheese
  • 1/2 cup (50g) shredded coconut

Instructions:

  1. Combine glutinous rice flour, all-purpose flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together coconut milk, water, eggs, and melted butter in a separate bowl. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Cover and let the mixture rest at room temperature for at least 1 hour.
  2. Preheat oven to 350°F (175°C). Line the baking pan(s) with oiled banana leaves. If not using banana leaves, grease and flour the pans.
  3. Pour the rice flour mixture into the prepared baking pan(s), filling each about 3/4 full. Bake for 25-30 minutes, or until the edges are set and the center is still slightly wobbly.
  4. Remove the bibingka from the oven. Brush the top generously with melted butter. Sprinkle evenly with sugar, cheese, and shredded coconut.
  5. Return the bibingka to the oven and broil for 2-3 minutes, or until the toppings are lightly browned and bubbly, watching carefully to prevent burning.
  6. Let the bibingka cool slightly before serving. Serve warm. Enjoy this perfect bibingka recipe!