By Ria Elciario-McKeown
From TheKitchn.com
Bibingka is a traditional Filipino cake made with rice flour, coconut milk, eggs, and sugar. Similar to mochi, it’s slightly chewy, sticky, dense, and has just the right amount of sweetness. Banana leaves, which are used to line the cast iron skillet, add an earthy flavor that pairs perfectly with the nutty coconut milk.
Often served as a celebratory dessert during Nochebuena (a Christmas Eve tradition observed in the Philippines), bibingka is a special cake that instantly reminds me of home. Sometimes I like to add grated cheese or salted duck eggs on top, which are both popular options. Here, I opted for macapuno (coconut sport strings in syrup) in the batter and coconut flakes on top for triple the coconut flavor.
