Bibingka-Filipino Rice Cake

I had some leftover rice flour sitting in my pantry for the past few weeks. The only thing i can come up are to put it in good use into making some Malaysian kuih or snack for tea time. While scrolling the net, i came across of Bibingka Filipino rice cake. I was drawn to the simplicity of the preparation and could somehow literally savour the beautiful dessert. True enough, it's easy to prepare and absolutely wonderful in flavor. Light and moist in texture with a hint of sweetness this is a must try cake for everyone. You may sprinkle with cheese while the cake is still hot from the oven for variation but, i prefer to stick to the basic for my first trial. Serve along with a hot cup of tea and enjoy the bliss of Bibingka

Ingredients

2 cups rice flour
1/2 cup glutinious rice flour
3/4 cups sugar
3 eggs, room temperature
2 tsp baking powder
1 tsp salt
5 tbsp butter (melted)+ 1 tbsp
1 can coconut milk
Banana leaves (cut into a size fit your muffin tin)
3 tbsp grated coconut

Methods

Preheat oven to 350'F or 180'C. Line the muffin tin with banana leaves.

In a bowl, whisk eggs and sugar. Add melted butter and beat till combined.

In another bowl, combined rice flour,glutinious rice flour,salt and baking powder.

Add the flour mixture into the egg mixture and stir just till the ingredients are well combined. Do not overmixed.

Fill the prepared muffin tin 3/4 full and bake for 15 minutes till golden.

Remove from oven and brush with the remaining 1 tbsp butter.

Transfer to wire rack to cool and sprinkle with grated coconut

Serve along with tea