Filipino Baked Coconut

INGREDIENTS

BIBINGKA

• banana leaves enough to line your molds
• 28.35 g (2 tbsp) unsalted butter melted
• 164 g (13 tbsp) white granulated sugar
• 184 g (6 fl oz) coconut milk
• 60 g (2 fl oz) whole milk
• 170 g (1 ½ c) rice flour
• 5 g (1 tsp) baking powder
• 1 g (¼ tsp) salt

TOPPINGS (OPTIONAL)

• 1 salted duck egg sliced into quarters
• unsweetened coconut shreds
• cheddar cheese or Velveeta shredded

EQUIPMENT USED

• 11-inch whisk – OXO
• glass bowl – Anchor Hocking
• flour sifter
• 4(5-7 inch diameter) brioche molds

INSTRUCTIONS 

1. Preheat the oven to 400 °F.
2. Carefully clean the banana leaves under running water, making sure not to rip them. If your banana leaves are tough, carefully warm them over a warm stove making sure not to have the fire or electric burners touch the banana leaves (or they will burn). Once the leaves are soft and moldable, line the molds with banana leaves. You can use scissors to cut off the excess banana leaves around the edge.
3. In a large mixing bowl, cream together the melted butter and sugar until combined.
4. Pour the coconut milk and whole milk and whisk until combined.
5. Sift the rice flour, baking powder, and salt into the wet ingredients. Whisk together the ingredients until there are no more lumps. Pour the batter into the molds about 80% of the way up.
6. Put the molds on a sheet pan to help stabilize the bibingka. Put the molds and sheet pan into the oven.
7. After 9 minutes, add the salted egg topping to the bibingka and continue to bake for another 10 minutes. NOTE: for coconut shreds, wait until 11 minutes to prevent burning the coconut. For cheese topping, wait until 19 minutes before adding to prevent burning the cheese.