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Spread the sweetness with this delicious Filipino holiday treat recipe from local chef and restaurant owner, Melissa Miranda.

Musang’s Bibingka
Bibingka is a type of rice cake originating from Indonesia and the Philippines.
It is widely available during the Christmas season and is great merienda food (snack food). Preparing it in the past was time-consuming because it was made using the traditional method of cooking over a fire. It was cooked using “paso” or terra cotta containers and heated using pre-heated coals. Our recipe is much more approachable 😊This Recipe makes 2 - 6” Round Cakes.

Ingredients:
8 oz glutinous rice flour (Mochiko)
5 oz white sugar
1/2 tsp baking powder
4 oz butter
7 oz coconut milk
5 oz whole milk
3 large eggs
1/2 tsp vanilla extract
1 cup sweetened coconut flakes

Instructions:
1. Pre-heat oven to 375F.
2. Line each pan with 9”x9” cut banana leaves and set aside.
3. In a microwave or small pot melt butter and let cool.
4. In a large sized bowl add the granulated sugar, butter and egg and vanilla extract. Mix together until fully mixed.
5. Combine the coconut milk and whole milk; then mix one egg at a time to the mixture.
6. Slowly whisk in glutinous rice flour (Mochiko), baking powder and salt.
7. When everything is incorporated, stir in half of the coconut flakes.
8. Pour batter into the two pans lined with banana leaves and divide equally amongst the 2 pans.
9. Top with the remaining coconut flakes.
10. Bake for 30-40 minutes or until golden brown and if a toothpick comes out clean when you poke it.
11. When done, pull from the oven and let cool for about 10-15 minutes.
12. Eat and enjoy!

Watch the video on Musang's YouTube >>

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