Coconut Rice Rounds (Bibingka)

Coconut Rice Rounds (Bibingka)

photo by recipe author

Servings: 10
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.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!