This rich, sweet cake is based on the classic cake known as bibingka in the Philippines. Traditionally baked in a clay pot lined with banana leaves, the leaves are a nice touch but not necessary — an oiled pan or individually oiled cups also work. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Line a 9x13-inch baking dish or 12 (1-cup) ramekins or large muffin cups with banana leaves or spray with canola spray oil.
Heat coconut milk briefly until it is just warm to the touch (105°F to 110°F).
Transfer to a large bowl and whisk in brown sugar and yeast.
Let set until mixture is bubbly, about 5 minutes.
Beat in rice flour, eggs, vanilla and salt, beating until very smooth, about 1 minute.
Pour the mixture into the prepared pan or ramekins and sprinkle with the coconut.
Bake until the edges are brown and the middle of the cake is just set, 15 to 20 minutes for ramekins or about 25 minutes for a baking pan.
Let cool a few minutes, cut into squares or unmold, and serve warm or room temperature.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.