Bibingka. It's an extremely moist, spongy, sweet coconut rice cake usually baked on a banana leaf, sometimes with a salty egg in the middle, and served with shredded coconut. 
I grew up with this cake. Almost every single family holiday or event included Bibingka. I remember a time when my mom was cracked out on baking these giant sponges of heaven every day for a week, and I was cracked out on eating them.
Steve asked if we had sugar. I told him we did. Then he suggested that we should have sugar cookies. Eh.. I didn't feel like making nor eating sugar cookies even though I could have been able to crack open the Star Wars cookie cutters that we purchased in May. Then I remembered that I had picked up a box of Mochiko, sweet rice flour, at the grocery store a couple of weeks ago and that we could make something delicious out of that. And so I did.
Ingredients
- 1 Box (16 oz) Mochiko rice flour
- 1 Cup White Granulated sugar
- 1 Cup brown sugar (or another cup of white sugar)
- 2 Tbsp. baking powder
- 1/2 Cup (1 stick) Unsweetened butter (softened)
- 6 eggs
- 1 Cup coconut milk
- 1 Cup evaporated milk --> I had to substitute this for whipping cream
- 2 tsp. vanilla extract
Steps
- Cream the butter and sugar together well
- Mix eggs in one at a time
- Mix in the rest of the ingredients
- If you want to serve it in a banana leaf, cut banana leaf to fit pans (either two 9 inch round cake pans, or one
9x13 inch pan) and spread a small amount of oil on top of leaf. If you are not using banana leaves, grease or spray the pan with oil (Pam will do just fine). - Bake for 30 to 45 minutes, until the top is golden brown or tooth pick comes out clean when inserted into the middle of the cake.
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