Easy Bibingka Recipe
For the batter:
1 cup rice flour
1/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fresh milk
1/4 cup water
4 tablespoons vegetable oil
For the toppings:
grated cheese or grated coconut (or both)
1 salted egg, cut into thin slices
molds (mamon molds are best to use)
First, you need to prepare the banana leaves. Cut circles from the leaves for lining the molds. Make it a bit bigger than the size of the molds (in diameter) or enough to cover the bottom and sides with a bit of excess as they tend to shrink when heated.
Cut another batch of banana leaves for the top cover. Rinse and pat dry the banana leaf circles and covers. Run each quickly over the fire to make them pliable and limb.
Line the molds with banana leaf circles and brush them with melted butter. Set aside.
In a mixing bowl, combine all the ingredients for the batter. Mix well until smooth. The batter should normally be runny.
Fill each mold with the batter. Be sure not to fill more than half of each mold with the batter as it will rise while baking. Add 2-3 slices of salted egg to each. Arrange them on the baking sheet and bake at 200°C/390°F for 10 minutes. (This step is best done on the middle rack of the oven)
Remove the baking sheet from the oven. Place prepared banana sheets brushed with butter on top of each mold (with the buttered part facing down). Return them to the oven. Bake for another 5 minutes or until nicely charred. (This step is best done on the top rack of the oven)
Remove from the oven when done. Brush each bibingka with melted butter then top them with grated cheese and grated coconut.
Serve while warm and enjoy your bibingka!