Bibingka is a Filipino cake that is usually made with rice flour, which could either be glutinous rice flour or plain rice flour. The variety that is made with glutinous rice flour is called Bibingkang Malagkit. The variety made from plain rice flour is called Bibingka Galapong. There are other varieties with small tweaks in the ingredients.
This egg-less Bibingka I made was not made with an egg-less recipe in mind. I simply forgot to put the eggs in. Note to self: Do not bake when you're still half-asleep!
However, the egg-less Bibingka turned out to be quite delightfully delicious and that is why I'm posting the recipe.
The original recipe for Bibingka Galapong comes from Panlasang Pinoy. If you want to make it normally, please go here for detailed instructions.
1 Cup Rice Flour
1/8 Tsp Sea Salt
2 1/2 Tsp Baking Powder
3 Tbsp (42 g) Butter + some extra
1 Cup Sugar
1 Cup Coconut Milk
1/4 Cup Whole Milk
1/2- 1 Cup Aged Irish Cheddar Cheese (Shredded)
1/2 Cup Dessicated Coconut
Step 1: Preheat oven to 190C (375F).
Step 2: Mix all the dry ingredients in a medium sized bowl and whisk so that they are well-combined.
Step 3: Melt the butter and put it in a big bowl.
Step 4: Whisk the butter with sugar and then add the coconut milk and milk. Whisk some more.
Step 5: Add the flour until well mixed and pour into a container lined with oven paper.
Step 6: Bake for 15 minutes. Remove from oven and cover with shredded cheese.
Step 6: Bake for 15 more minutes. If the cheese is starting to brown cover it lightly with aluminum foil.
Step 7: Bake for another 15-20 minutes or until a toothpick comes out clean from the center of the cake.
Step 8: Let the cake cool down a bit then brush it with melted butter and sprinkle dessicated coconut over it generously.
The original recipe has a salted duck egg in it. This is put into the cake at the same time as the cheese, but I have omitted it.