Mochiko bibingka is a Filipino sweet dessert. I was introduced to this delectable dessert when my Filipino friend baked it. Mochiko is sweet rice flour that is also used to make Japanese mochi. You can find it in the International aisle of your local grocery or any Asian grocery store. I used Koda farms brand. Bibingka is a Filipino term for a type of rice cake. The crisp top and sticky filling lend a contrasting texture to the dessert.
Don't you think it's cute to say 'Mochiko Bibingka'?
1.5 cup sweet rice flour, 1.25 cup sugar, 1 tsp baking powder, 1 can (13.4oz) coconut milk, 2 eggs, half of a ripe banana, 1/8 cup soften salted butter and 0.5 tsp vanilla extract
1. Preheat the oven to 350 degF
2. In a medium size bowl, mash banana. Beat eggs together with banana. Add coconut milk and mix well
3. In a separate bowl, sift rice flour, sugar and baking powder
4. Add flour mixture into wet mixture. Mix until well incorporated
5. Pour into an 8x8 in ungreased baking pan
6. Bake for 70 to 80 mins or until an inserted skewer into the cake comes out clean and the top of the cake turns golden brown
7. Cool the cake for an hour or until completely cooled
8. Cut the cake to squares and serve with a dollop of whipped cream
1. Double the amount of ingredients and bake in a 13x9 in ungreased baking pan
2. You can substitute the banana with 1/2 egg
3. If you do not have salted butter for this recipe, substitute with unsalted butter and 1/8 tsp salt