From the recipe collection
Malido Rice Bibingka
Banana-leaf bibingka made with aromatic Tumandok malido rice from Panay for a nutty brown-red crumb with coconut and cheese.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 8–10
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Ingredients
Tick ingredients as you prepare.
Method
- Sift the malido and regular rice flours together. If the malido was home-milled, pass it through a fine sieve so coarse bran does not make the cake gritty.
- Heat the oven to 190°C. Line a 23 cm pan with softened banana leaves and let their edges extend above the rim for easier lifting.
- Whisk the flours with sugar, baking powder, and salt until evenly mixed.
- In a second bowl, beat the eggs with coconut milk, evaporated milk or water, and melted butter until smooth.
- Combine the wet and dry mixtures and rest the batter for 15 minutes so the whole-grain malido flour hydrates. Fold in the grated coconut.
- Pour into the lined pan and bake for 25–30 minutes, until the edges are firm and the centre has begun to set.
- Top with cheese and bake another 8–12 minutes, until the centre springs back and a skewer shows no wet batter.
- Cool for 20 minutes before slicing so the brown-red rice crumb holds together cleanly.
