I purposely rearranged my baking challenge schedule to give myself a little break after the last two days. True to this baking challenge I’m baking recipes that I’ve never done before and many of which (including this one) I’ve never tasted before. Bibingka is a type of baked rice cake the Philippines that’s usually eaten during the Christmas season.
I had a little trouble finding the sweetened rice flour, but thankfully remembered we have a Korean-American grocery store nearby and found (and a lot of other neat stuff) there. As far as putting the recipe together according to Food Network you just mix everything together in a bowl and then pour it into a 9×13 pan. It really can’t get a lot easier than that! I followed the instructions as is and used a can of evaporated milk and then used whole milk for the remainder.
I turned out looking quite nice and we tried it warm, which is the preferred method. It reminded me a lot of tapioca pudding in a cake form; kind of like a custard. It does have a lot of sugar in it but it’s not overly sweet and even though I don’t really like coconut flakes it was just enough to add flavor. It makes a lot so be sure to share this with friends if you make it!
Recipe Used: Food Network