![]() or more until well blended with no lumps. Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6. Pull it out one more time, get the broiler going, sprinkle the top of the cake evenly with sugar, and then a short spell under the broiler's intense heat produces a lightly charred bibingka with sweet caramelized macapuno. In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour. At that point, pull the cake out of the oven, layer macapuno over the top, and return it to the oven until the cake is completely set. To make it, whisk together melted butter, sugar, egg, coconut milk, baking powder, a pinch of salt, and a combination of white and sweet rice flours into a batter, pour it into a cake pan or cast iron pan, and bake the cake in a moderately hot oven until it begins to set at the edges. I’ve made the banana leaf optional, but if you’re able to get your hands on a banana leaf, use it to line your pan. ![]() Conveniently baked in an oven (no hot coals required), this bibingka is flatter and chewier and topped with caramelized macapuno (the soft, jelly-like flesh of a coconut varietal). My recipe for this simple rice cake is a nod to the ones I ate growing up, the famous bibingkas of Balasan, a municipality in the central Philippine province of Iloilo.
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