Description
A chewy, creamy Filipino rice cake made with glutinous rice flour, coconut milk, evaporated milk and eggs, baked in one dish and finished with melted butter and sharp cheddar until golden.
Ingredients
2 cups glutinous (sweet) rice flour
1 cup granulated sugar
1 cup coconut milk
1/2 cup evaporated milk
3 large eggs
2 tablespoons butter, melted, plus more for greasing and brushing
1 cup shredded sharp cheddar cheese
Instructions
Preheat the oven to 350°F. Grease an 11 x 9 inch baking dish (or a cast-iron skillet) with butter.
In a large bowl, whisk the eggs with the sugar until combined.
Add the coconut milk, evaporated milk and melted butter and whisk until smooth.
Add the glutinous rice flour and whisk until you have a smooth, lump-free batter.
Pour the batter into the prepared dish and bake for 15 to 20 minutes, until the mixture is set.
Remove the dish from the oven and brush the top with melted butter. Sprinkle with the shredded cheese.
Return to the oven and broil (or bake) until the cheese melts and the top turns golden brown, watching closely.
Cool for at least 10 minutes, then cut into squares and serve.
Notes
Based on the widely published Kawaling Pinoy-style royal bibingka (glutinous rice flour, coconut milk, evaporated milk, eggs, butter and cheddar, baked at 350°F in an 11 x 9 inch dish). The source’s exact finishing time and nutrition were not available, so the finishing time is a visual guide and nutrition is an estimate. Test the first batch.
Use glutinous (sweet) rice flour, not regular rice flour.
Servings (12 squares) is an assumption for an 11 x 9 inch dish.
Nutrition is an approximate estimate per square (12 squares).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 286
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg