The bibingka in this pic was made with granulated sugar, with no vanilla extract.
Whereas in this video…
Bibingka was made with brown sugar and with vanilla extract.
Bibingka (Rice Muffins)
2 cups stone ground white rice flour
½ cup + 2 TBSPs. brown sugar
1 TBSP. baking powder
½ tsp. salt Maldon salt or kosher salt
2 extra large eggs – well beaten
1 tsp. vanilla extract
1/8 tsp. (pinch) anise seeds
1 – 14.5 ounces can coconut milk + water to make 2 cups
Preheat oven at 400°F.
Place tuna can rings in a heavy duty cookie sheet. And then line each one with banana leaves.
Note: You may use ramekins or cake pan. And line them up with wilted banana leaves.
Mix all dry ingredients in a large mixing bowl. Set aside.
In another large mixing bowl, beat the eggs, vanilla extract and anise seeds. Add coconut milk and whisk a few times.
Pour the egg/coconut milk mixture over the flour mixture. Fold with a whisk until smooth and free of lumps. But do not overbeat.
Pour batter equally into the banana leaf lined tuna can rings or ramekins or cake pan.
Bake Bibingka in a pre-heated oven at 400°F for 30 minutes. Test with a toothpick and make sure it comes out dry not wet. Otherwise, bake an additional 5 minutes or until toothpick comes out dry.
Note: If you want a light crust on top. Turn on the broiler during the last 4 minutes of baking the bibingka or rice muffins.
Serve warm or room temperature.
Store in a container with a clean kitchen cloth loosely covering the top. The kitchen cloth will absorb the moisture or sweat that may come from the rice muffins.
Bibingka or rice muffins will store at room temperature for two days.
Nanay’s Kitchen Secrets:
#1 – Freshy squeezed coconut milk from freshly grated coconuts.
#2 – Salt enhances the sweetness of the bibingka and strikes a great balance on the taste.
#3 – Freshly cut banana leaves.