Bibingka

In my quest to find the recipe that fits my "used to" bibingka sold in the dirty market in our home town: grainy yet soft when served hot,  sweet and with the aroma of burnt banana leaves, i've decided to make a hybrid version. More like soft, fluffy and a little grainy texture. Finally a little upgrade of what i used to have, not that i am saying what i used to have is not delicious, it's just like we can make something a little more palatable than what we used to have :-D.

Be warned that if you are immersed in a culturally diverse group of friends, always clarify what you refer because each region has its own version of bibingka, like the bibingka galapong i made or you ask for "puto" and you will be given "biko" instead. So here it is the quest for the authentic bibingka. 

I can't get that authentic burned banana leaves aroma since those were cooked in a traditional way of "oven" where batter was placed in a claypot lined with banana leaves and baked in a clay oven sandwich by charcoal, but this is the closest i can achieve, finally--


BIBINGKA
makes 1 7" pie pan and 1 mamon pan.

1 c rice flour
1/2 c light muscovado sugar ( or you can use 2/3 c regular brown sugar)
1/2 tbsp baking powder
1 c coconut milk
1 whole egg
1/2 tsp vanilla

Procedure:

Pre-heat oven in 180 degrees.
In a bowl place flour, baking powder and sugar. Mix to combine.
In a mini blender, place egg, coconut milk and vanilla. Whisk to combine.
Pour the milk mixture into the flour mixture and combine.
Then pour the batter into the prepared pan lined with banana leaf.
Bake for 30 minutes or less until the toothpick comes out clean when tested.
Remove from oven when done and top with grated coconut.
Serve warm with coffee and tea.

Awesome!!!

Fresh from the oven, see those signature cracks? 

This is the texture I am looking for --

Enjoy it with your favorite drink... serve warm with grated coconut or grated cheddar cheese.