Mini Bibingka
Delicious and easy-to-make mini rice cakes perfect for busy mornings or after-school snacks, flavored with coconut milk and topped with cheese.
Servings: 12 pieces
Calories: 120kcal
Ingredients
For the Batter
- 1 cup rice flour preferably glutinous
- 1/2 cup sugar adjust to taste
- 1/2 tablespoon baking powder standard type
- 1 pinch salt
- 1 large egg can use whatever's in the fridge
- 3/4 cup coconut milk the thicker, the better
- 1/4 cup water tap water is fine
- 1/4 cup melted butter for richness
- optional banana leaves for enhanced aroma
- to taste grated cheese for topping
Instructions
Preparation
- In a large bowl, mix together rice flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, coconut milk, water, and melted butter.
- Combine both mixtures and mix until smooth.
Baking
- Preheat the oven to 350°F (175°C).
- Line muffin tins with cupcake liners or banana leaves.
- Pour the batter into the molds, filling them about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Topping & Serving
- Add grated cheese on top for the last 5 minutes of baking.
- Remove from the oven and serve hot.
Notes
For added flavor, consider topping with butter and sugar, or serve with hot chocolate or ginger tea (salabat).