From the recipe collection
Bebengka Cagayan
A Cagayan ground-rice bebengka baked with coconut milk, muscovado, eggs, and butter until chewy and caramelized.
- Prep time
- 25 min plus resting
- Cook time
- 35–45 min
- Yield
- Makes 16 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 180°C (350°F) and line a 23 cm pan with softened banana leaves.
- Whisk rice flour, glutinous rice flour, baking powder, and salt.
- In another bowl, dissolve muscovado in coconut milk, then whisk in eggs and melted butter.
- Combine wet and dry mixtures until smooth and rest for 15 minutes so the rice flours hydrate.
- Pour into the lined pan and add grated coconut or cheese only if using that variation.
- Bake for 35–45 minutes, until the top has brown patches, the centre springs back, and a skewer has no wet batter.
- Cool for at least 20 minutes before slicing; the chewy crumb firms as it rests.
