|Coconut Rice Rounds (Bibingka)|
|photo by recipe author|
Preparation Time: 45 minutes
- 1 cup sushi rice, (also known as sticky rice)
- 2 cups water
- 1/2 teaspoon salt
- 1/4 – 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/3 – 1/2 cup sugar for desired sweetness
- 1 3/4 cups coconut milk*
- sugar, optional topping
- shredded coconut, optional topping
Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.
In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.
On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.
Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.
Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!