Bibingka: Baked Coconut Rice Cake with Salted Egg on Banana Leaf
Inspired by techniques from NYT Cooking and Serious Eats.
A coconut rice-flour cake baked on banana leaf, topped with salted egg and finished with butter and sugar under a hot grill.
Always check the labels of the products you use.
Method
- 1
Prepare the pan. Heat the oven to 180 °C (160 °C fan). Soften the banana leaf by passing it briefly over a flame or dipping it in hot water, line the pan and brush with the 15 g butter. Without a leaf, butter the pan and line the base with baking paper.
- 2
Mix the batter. Whisk both rice flours, the baking powder, salt and sugar in one bowl. In the other, whisk the coconut milk, eggs and 60 g melted butter, then pour into the dry mix and whisk until completely smooth; rice flour has no gluten, so you cannot overmix it.
- 3
First bake. Pour the batter into the pan and bake for 15 min, until the edges have just set. Waiting stops the egg slices sinking.
- 4
Add the salted egg. Arrange the salted egg slices over the surface and bake for 15-20 min more, until risen and golden and a skewer in the centre comes out clean.
- 5
Butter and char. Brush with the remaining butter, scatter over the tablespoon of sugar and grill (broiler) on high for 2-3 min. Watch closely: you want dark speckles of caramel, not burnt sugar.
- 6
Rest and serve. Leave in the pan for 10 min so the crumb sets, then cut into wedges and serve warm.
Storage
Best eaten warm on the day. Keep covered in the fridge for up to 2 days and reheat in a 180 °C (160 °C fan) oven for 8-10 min until hot through.
Equipment
- 23 cm cast-iron frying pan or round cake tin
- 2 mixing bowls
- whisk
- pastry brush
- skewer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 493 kcal |
| Protein | 7 g |
| Carbohydrate | 59.1 g |
| of which sugars | 23.8 g |
| of which free sugars | 23.6 g |
| Fat | 26.4 g |
| of which saturates | 18.2 g |
| Fibre | 1 g |
| Salt | 1.34 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
