Ingredients
- 2 ½ cup plain flour
- ½ cup rice flour
- 1 cup of Valcom Coconut milk
- 1 cup water
- 3 large eggs
- 1/3 cup of melted butter
- ¾ cup caster sugar
- 1 ½ tbsp. baking powder
- 1 tsp yeast
- 1 tsp salt
- 1 tsp vanilla extract
- Toppings:
- 1 tsp shredded coconut
- melted butter with (annato powder for color -optional)
- grated cheese (Optional)
Method
- Preheat the oven to 180 C.
- Wash the banana leaf under tap water make sure not to rip them. then, wipe and heat over the low heat stove burner to make them pliable. when they are already soft , line them in a 5 to 7 inches in diameter bibingka or brioche molds. (makes 10) cut off the excess leaf around the edges. brush them with butter and set aside.
- In a large bowl, combine the dry ingredients, the plain flour, rice flour, sugar, salt, baking powder, and yeast. mix well.
- In a separate bowl, pour in the wet ingredients, the Valcom Coconut Milk, water, eggs, melted butter, and vanilla. Whisk until combined.
- Sift in the flour mixture into the bowl of wet ingredients. mix well with a spatula or whisk until mixture becomes smooth. Add in the cup of grated cheese and mix well to combined.
- Pour in the batter in the prepared individual molds lined with banana leaf make sure not to fill it up completely. about 80% of way up. Arrange them on a baking sheet pan.
- Bake for 20-25 minutes. Test by poking toothpick into the center. If it comes out clean, the bibingka should be done. If its wet, continue for another few minutes.It should be firm in the middle and slightly golden on top but not burned.
- Once done, remove from the oven and brush each bibingka with butter with annato., top with shredded coconut, or grated cheese. Serve while warm. Best eaten with tea or hot coffee. Enjoy!
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
