Bibingka, a traditional Filipino delicacy, is a rice coconut cake that is wrapped in banana leaves and then baked in a terracotta oven. It is often savoured as a breakfast delight. Here, we turned them into muffins for an on-the-go snack
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 12 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 251 |
| Fat | 11.7g |
| Saturates | 8.9g |
| Protein | 4.5g |
| Carbs | 33.8g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin.
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder and salt. Mix well.
In a separate mixing bowl, whisk together the coconut milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until well combined and smooth.
Cut the banana leaves into circles slightly larger than the size of the holes of a muffin tin. If using fresh banana leaves, toast them over a flame to soften.
Line each muffin tin with a piece of banana leaf, making sure it covers the bottom and sides of the container. Overlap the edges of the banana leaf to form a cup shape.
Pour the batter into the banana leaf cups, filling each to approx. 2⁄3 full.
Thinly slice the banana. Top each muffin with a banana slice.
Bake the bibingka in the oven for 30 minutes or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
Remove the bibingka from the oven and allow them to cool slightly before serving.
