BibinkaCoconut Rice Cake
Bibinka is a coconut cake associated with Timor-Leste and other Portuguese-influenced cuisines. This rice-flour version is baked in a banana-leaf-lined pan for a tender, fragrant crumb.
Prep
20m
Cook
35m
Serves
6
Regional versions
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- Philippines
- Timor-Leste
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 300gWhite Rice Flour
- 10gBaking Powder
- 4gSalt
- 120gWhite Sugar
- 3pcsEgg
- 400mlCoconut Milk
- 60gUnsalted Butter (melted)
- 5mlVanilla Extract
Pan
- 2pcsBanana Leaf (wiped clean)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F). Line a 20 cm (8-inch) square pan with the banana leaves.
- 02
Whisk the white rice flour, baking powder, and salt in a bowl.
- 03
In a second bowl, whisk the eggs and white sugar until smooth, then whisk in the coconut milk, unsalted butter, and vanilla extract.
- 04
Fold the dry ingredients into the wet ingredients just until the batter is smooth.
- 05
Pour the batter into the prepared pan and bake for 30 to 35 minutes, until lightly golden and a skewer inserted in the center comes out clean.
- 06
Cool in the pan for 15 minutes, then lift out, cool completely, and slice.
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