Bibinoka- Philippines #21

Bibinoka- Philippines #21

A coconut milk and rice flour cake, baked in a clay pot lined with banana leaves. It's usually eaten for breakfast, especially during Christmas.

Cake:

2 c. rice flour
1/2 c. glutinous rice flour (can be found in an Asian market)
1 T. baking powder
1 tsp. salt
3/4 c. sugar
1/3 c. unsalted butter, plus more melted butter for topping and buttering pan
1-1/2 c. coconut milk
3 eggs, lightly beaten
1 c. grated queso de bola or Cheddar cheese
1/2 c. grated coconut
1 banana leaf (in frozen food section of a Latin grocery store)

1. Heat oven 350F.
2. In a large bowl, whisk together rice flours, baking powder, salt and sugar. 
3. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
4. Butter a 9" cast iron skillet.
5. Wash and dry banana leaf and line the skillet. (One leaf should be enough. Make sure it is not torn. The batter will leak through.)
6. Butter the leaf, and trim edges leaving a 1-2" overhang.
7. Pour mixture into skillet and bake 15 minutes.
8. Remove from oven and top with cheese.
9. Return skillet to oven until bibinoka is golden and browned, and a toothpick inserted in center comes out clean-20-25minutes.
10. Brush with more melted butter and sprinkle with coconut.

Results: This was a really good cake and easy to make. The hardest part was finding the banana leaves and glutinous rice flour. I googled where to find them and was sent on a wild goose chase. Using common sense, I went to a Spanish market for the banana leaf and an Asian market for the glutinous rice flour. Have I mentioned---I am learning so much!

Bottom Line: Yes, I would make this again. The banana leaves were under $2.00, as was the glutinous rice flour, once I found them. I took this cake to a party and folks said they really liked it. 

Sorry no pics of final cake. I was late for the party. However, there is the video.Please share this blog.