Preheat oven to 375 F. Whisks all the dry ingredients in a large mixing bowl. Make a well in the center and pour the wet ingredients in. Using a wire whisk, beat the mixture until it is smooth and lump-free. Pour the batter into a 9-inch round baking pan that is lined with overlapped banana leaves. Mixing the bibingka batter.
Bibingka, a rice cake made of coconut milk and rice flour is a native Filipino cake that is mostly tied with the Christmas season. This is one of my favorite delicacies from back home. And because it is not often that I find one here in Canada when my craving hits, I think it will be nice to have an easy recipe for it here on the blog.
To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes. Store leftover bibingka by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage. This is a soft, tasty and special bibingka done the easy way.
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