Bigingka- Filipino Coconut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
  • In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
  • In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
  • Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
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