Lately I’ve been craving some Filipino food. Perhaps it’s because their cuisine is rather rare in my country. Or it’s because they have so many unique flavors and accents, ranging from simple dishes to quite exotic ones.
I love authentic food. But sometimes it’s a little bit hard to find all the necessary and, especially, non-local ingredients for the dishes. Then I have to make some changes.
Bibingka is a traditional Filipino dessert made with rice flour and coconut milk and served on a banana leaf. This rice cake is traditionally eaten during Christmas season. There are several variations to this recipe, but I need to share with you my perfected version.
I decided to make bibingka in muffin tins. Why? Because I LOVE making individual sized portions. They’re so much cuter!
Another reason – I couldn’t find banana leaves anywhere… Sad. But I made parchment paper liners so these bibingka muffins still look great!
If you are interested in Filipino food, you probably know that most recipes for it have salted egg slices on top. Not all, but many of them. But I decided to garnish my muffins with grated coconut. So delicious!
So, what’s the result? We have these cute little guys which are soft and very yummy! I especially love that coconut flavor! Mmmm…
I should mention that these bibingka muffins are best served warm with a little butter and grated coconut on top. YUM!
Hope you will love them too!
- 2 cups Mochiko sweet rice flour
- 2 teaspoons baking powder
- 1/4 cup butter , softened
- 1 cup light brown sugar
- 4 eggs , at room temperature
- 1 13.5 oz. (400ml) can coconut milk
- 1/2 cup freshly grated coconut
- 1/3 cup cheddar cheese , finely grated
- butter , for garnishing
- grated coconut , for garnishing
Preheat oven to 375F. Line two standard muffin tins with 18 paper liners and set aside.
In a medium bowl whisk together rice flour and baking powder. Set aside.
In the bowl of a stand mixer, beat the butter until smooth. Slowly add in the sugar and continue mixing on low until fluffy. Add eggs, one at a time, beating well after each addition.
Pour the dry ingredients into the wet ingredients and mix well. Stir in the coconut milk until combined. Add the grated coconut and cheddar cheese and stir just until combined.
Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Bake 20 to 25 minutes, or until the muffins are lightly browned and toothpick inserted in middle comes out clean.
Remove muffins from oven. Brush each muffin top with butter while still warm and sprinkle with grated coconut or some sugar. Serve warm.