We recently partnered with Chef Carlo Lamagna, of the soon-to-open Magna restaurant in Portland, Ore. to bring you this scrumptious Filipino coconut-rice cake. Cooked and served in our 10″ Skillet, it brings some of the best Filipino flavors to your table.
Bibingka, is a popular breakfast or merienda (snack) food. Traditionally, it’s placed on a banana leaf-lined terra cotta pot and baked in a clay oven with pre-heated coals. In this instance, Chef Carlo, replaced the terra cotta pot with a 10″ FINEX cast iron Skillet and baked it over a wood fire.
Bibingka, Filipino Coconut-Rice Cake
1 C sweet rice flour
¾ C sugar
3 tsp baking powder
½ tsp salt
1 C whole milk
½ C coconut milk
3 large eggs
3 Tbsp brown butter, melted
1 banana leaf, washed & dried
Salted egg or cured egg yolk
Parmesan cheese or Edam cheese
- Preheat oven to 375 F
- Cut banana leaf into squares and line 10” Skillet with alternating sheets.
- Trim any excess that rises above the lip of the pan.
- Combine all dry ingredients (rice flour, sugar, baking powder, salt) in one bowl and all liquid ingredients (milk, coconut milk, eggs, butter) in another.
- Mix all liquid ingredients with dry ingredients until fully incorporated. Allow to sit for 20 minutes to fully hydrate the flour.
- Pour batter into banana leaf lined skillet and bake for about 30 minutes.
- To test, insert a cake tester or toothpick, if clean, cake is finished.
- Once out of the oven, let cool and grate Edam cheese or Parmesan cheese on top.
- If using salted egg, chop and add before baking.
- If using cured egg yolk, simply grate over top with the cheese.