BIBINGKA BISAYA (HOW TO MAKE BIBINGKA FROM SCRATCH)
Bibingka Bisaya is a favorite Filipino snack sold in some stalls in the Philippines. It is also a favorite Christmas early morning snack after Misa De Gallo. Paired with coffee, this is just so delicious.
2 1/4 cups rice flour
- 2 cans 13. 5 fl oz coconut milk ( 2/3 cup to mix with the cooked rice, 1 cup mix with the rice flour, left over for latik)
- 1 cup granulated sugar
- 1 cup regular cooked rice put in a blender with 2/3 cup of coconut milk
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 tsp yeast
- 1/4 cup warm water
- 1 tsp pure vanilla extract optional
- 1 tsp coconut oil or any cooking oil
- Wilted banana leaf cut in circles
PREPARE THE BANANA LEAVES
Using a 5 inch round bowl as pattern, cut leave into and line in a medium sized muffin pan. Set aside.
Prepare the cooked rice and 2/3 cup coconut mixture by blending them on high. Set aside.
In a medium sized bowl, add the rice flour, 1 cup granulated sugar, baking powder and salt. Whisk and stir to mix and add 1 can coconut milk. Stir until there is no lumps.
Add in the blended cooked rice with coconut milk to the bowl Add the fermented yeast and mix to incorporate. Cover bowl with cling warp and let sit for 30 minutes.
When ready, stir batter gently and pour 1/3 cup batter into the lined pan and bake at pre heated oven 375 F for 30 minutes,or until Bibingka is cooked through ( insert a toothpick in the middle of the cake and see if there is no batter stick to it.) I usually start checking 20 minutes into baking.
FOR THE LATIK
Put the coconut milk leftover in mediums ized sauce pan and mix with 1/2 cup sugar. Cook in a low heat until it will be thick in consistency.
Brush the latik on the cooked Bibingka, and broil on high for 5 minutes OR LOWER. Broil until the top is gently charred. NOTE: While broiling, watch it. OR YOU'LL BURN YOUR BIBINGKA.