The Bibingka of the North - dense, pleasantly chewy, lightly sweetened sticky rice cake that’s very popular among Ilocanos.
Author: Pam from PinoyBites
400gglutinous rice flour
1 400mlcan coconut milk
1 354mlcan evaporated milk
5large eggsslightly beaten
1/2cmelted butterreserve 2 tablespoons for brushing
Grated cheese on topeden, parmesan or cheddar* (see note)
Preheat the oven to 350F. Line a 9x13 inch pan or two 9 inch round pans with parchment or baking paper.
In a large mixing bowl, place all the ingredients except the reserved 2 tablespoons of butter and the grated cheese. Mix with a whisk until smooth.
Pour in the prepared pan, loosely cover with foil and bake for 45-50 minutes for a 9x13 pan (20-25 minutes is using two 9inch pans) or until set. Remove the foil, brush or drizzle with the remaining butter and sprinkle grated cheese on top.
Continue baking (uncovered) for another 15-20 minutes for the 9x13 pan (15 minutes if using two 9inch pans) or until bottom is lightly browned and cheese is golden.
Cool completely before eating. This is best served at room temperature ... even better the next day! Enjoy!
*The amount of cheese you can use depends on how much you like it. I usually use up to 1 cup of grated cheddar but only ⅓-½ cup if it’s grated parmesan cheese.