It has been a while since I have written, I blame the holidays and the post-holiday slump. In the new year, I have been trying to clear out my pantry. I had some rice flour and a can of coconut milk, and was wondering how to use them up. That is when I came across this recipe for Bibingka; it is a traditional Filipino breakfast cake. I had never heard of it before, but the ingredient list reminded me of Indian crepes or patishapta (if you are wondering what an Indian Crepe is, check out my friend’s recipe here). Anyway, the cakes came out looking beautiful, with a nice golden top. The rice flour gives it a nice nutty smell and an interesting texture; also gluten free! The coconut milk and sugar makes the cakes taste more like desert than breakfast, but who ever said you can’t have cake for breakfast? I hope you enjoy this recipe as much as I did.
2 cups rice flour
2 Tbsp baking powder
1 pinch salt
1 1/4 cups granulated sugar
1 can (13.5 oz) coconut milk
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla
1/4 tsp of ground cardamom
Pre-heat oven to 375F. Lightly grease line muffin tins (approximately 18).
In a medium bowl sift together the rice flour, baking powder and salt.
In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.
Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth. Divide the batter evenly into the prepared tins.
Bake, for 20 minutes or until a toothpick comes out clean.
Leave in the pan for 10 minutes then remove to wire rack to cool completely.