Bibingka (Filipino Coconut-Rice Cake) Recipe
"This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp..."
INGREDIENTS
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2 cups/320 grams rice flour
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1/2 cup/55 grams glutinous rice flour
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1 tablespoon baking powder
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1 teaspoon salt
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3/4 cup/150 grams granulated sugar
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1/3 cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
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1 1/2 cups/355 milliliters coconut milk
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3 eggs, lightly beaten
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1 banana leaf (optional)
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1 salted duck egg, sliced (optional)
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1 cup/80 grams grated queso de bola or Cheddar cheese
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1/2 cup/52 grams grated coconut, for topping (optional)
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