The core appeal of Bibingka lies in the harmonious blend of coconut and rice. These cakes are crafted from glutinous rice flour, sugar, and a touch of baking powder, creating a delicate and satisfying base. Coconut milk takes center stage, infusing each bite with a rich milky flavor, while the sprinkling of grated coconut on top adds a delightful crunch. The significance of Bibingka goes beyond its delicious taste. These rice cakes are a part of Filipino tradition, often associated with Christmas customs. Street vendors and local bakeries brim with the enticing aroma of freshly baked Coconut Rice Cakes. These cakes are baked in clay pots lined with banana leaves, emitting a rustic fragrance that enhances the overall experience.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease the muffin tin.
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In a large mixing bowl, combine glutinous rice flour, sugar, baking powder and salt. Mix well to ensure even distribution of dry ingredients.
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In a separate bowl, beat the eggs and then add coconut milk, melted butter and vanilla extract. Mix until well combined.
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Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gradually incorporate the dry mixture into the wet ingredients, stirring until a smooth batter is formed.
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Pour the batter into the prepared muffin tin. Bake in the preheated oven for 20-23 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the coconut rice cakes to cool for a few minutes before transferring them to a wire rack.
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Sprinkle shredded coconut on top of the coconut rice cakes. Serve them warm and relish the delicious combination of coconut and rice flavors.
Notes
Serve with a side of hot chocolate or coffee for a delightful Filipino merienda (snack) experience.