Cornbread Bibingka
The Cornbread Bibingka is a sweet and savory Filipino rice cake. This dish combines a buttery, cake-like texture with a hint of sweetness, making it a perfect treat for any occasion. Source
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Ingredients
Dry Ingredients
- 1 cup rice flour
- 1 cup yellow cornmeal
- Pinch of salt
- 1 tbsp baking powder
Wet Ingredients
- 3 eggs
- 1 cup sugar
- 3 tbsp unsalted butter, melted
- 1 (398ml) can coconut milk
Optional Topping
- Melted unsalted butter
- Granulated sugar
- Shredded cheese
Instructions
- Preheat the oven to 350°F (160°C).
- Grease the bottom and sides of an 8X8 inch baking pan.
- In a bowl, whisk together the rice flour, cornmeal, salt, and baking powder.
- In a separate bowl, beat the eggs until fluffy. Add sugar and melted butter, and continue whisking until foamy.
- Add the dry ingredients and coconut milk to the egg mixture, and mix until all ingredients are thoroughly incorporated.
- Pour the batter mixture into the prepared pan.
- Bake for 30-40 minutes or until browned (a toothpick inserted in the center comes out clean).
- Remove from the oven, brush the top with melted butter, and sprinkle with sugar.
- Return the pan to the oven and bake for another 10 minutes.
- Let cool before cutting into squares. Serve and enjoy!
Tips
- Let the cake cool completely before slicing to ensure it holds its shape.
- For a richer flavor, you can use full-fat coconut milk/cream.
- Make sure all your ingredients are at room temperature.
- Do not overmix the batter.
Modifications
- You can add shredded coconut or cheese to the topping before the final bake.
- For a different flavor, you can add pandan extract to the batter.
- For an interesting texture, add some sweet corn to the batter.