In the Philippines, bibingka is a traditional coconut cake made with rice flour (making this naturally gluten-free), coconut milk and shredded coconut. Similar to a quickbread, this version of bibingka is perfect for merienda (snack) with a cup of coffee!
Preheat the oven to 350°F. Line your baking dish(es) with banana leaves. You can use a 10-inch cast iron skillet or baking pan, 5 5-inch mini pans or 6 1 1/2 cup gratin dishes.
In a bowl, whisk together the sweet rice flour, regular rice flour, unsweetened shredded coconut, baking powder, and kosher salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until fluffy, about 1 minute. Add the granulated sugar and eggs and beat for another 1-2 minutes.
Mix in the coconut milk, buttermilk, and vanilla extract.
Add the flour mixture and beat on low speed until just incorporated. Pour the batter into the prepared baking dish(es).
Bake for about 50-60 minutes, or until the bibingka is lightly browned and the center is set.
Garnish with shredded coconut and let it cool for about 30 minutes before serving.
Notes
Adapted from family recipes of bibingka and Sticky Coconut-Rice Bread by Dale Talde, Food and Wine (May, 2017).