Bibingka with Macapuno
Bibingka is a traditional Filipino rice cake dessert made with glutinous rice flour, coconut milk and macapuno. This version is finished with melted cheese for a sweet-savory combination, perfect as a festive dessert or snack.
Ingredients
- glutinous rice flour4 cups
- sugar1 cup
- evaporated milk1 can
- coconut milk1 can
- eggs6 pieces
- melted margarine5 tablespoons
- macapuno strips1 cup
- grated cheeseto taste
- oil for greasingas needed
Preparation
- 1
Grease the baking pan or muffin molds with oil and set aside.
- 2
Mix the rice flour and sugar in a bowl.
- 3
Add the evaporated milk and coconut milk. Whisk until everything is well mixed.
- 4
Add the eggs and margarine. Mix until everything is well combined.
- 5
Add the macapuno and gently fold through the batter.
- 6
Fill the baking pan or muffin molds halfway with the batter.
- 7
Bake at 160°C for 10 minutes.
- 8
Brush the top with melted margarine and sprinkle grated cheese over it.
- 9
Bake for another 5 to 10 minutes until the cheese is melted and golden brown.
Nutrition (per serving)
| Calories | 385 kcal |
| Protein | 8 g |
| Carbs | 52 g |
| Fat | 16 g |
| Fiber | 1 g |
Cooking history
Not cooked yet. Click “Made this!” when you make it.