Coconut Rice Rounds (Bibingka)
Servings: 10
Preparation Time: 45 minutes
Ingredients:
- 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
Directions:
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 inches across and 1/2 inch thick. Bake at 350 degrees 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!
