How to Make Bibingka (Filipino Rice Cake)

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How to Make Bibingka (Filipino Rice Cake)
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A fluffy cake with a rich, caramelized top and a distinct tropical flavor.

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume3 ounces macapuno, drained Adjust oven rack to middle position and preheat to 375°F . If using banana leaf, rinse banana leaf pieces under cold running water and pat dry with paper towels. Working with one piece of banana leaf at a time, hold banana leaf with tongs about 2 inches above medium-high flame of a gas burner, turning every 3 to 5 seconds, until soft and pliable, about 15 seconds.

This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary.In a large bowl, whisk together 1 ounce melted butter, sugar, coconut milk, and egg, until sugar is dissolved and mixture is thoroughly combined. Add flour mixture to coconut milk mixture and whisk together until completely smooth and no dry flour remains, about 1 minute.

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