Bibingka, a favorite at celebrations in the Philippines, is made with rice flour and coconut milk. Once removed from the pan and sliced, the cake is easy to pack in a lunchbox.
Mix the rice flour, sugar, and baking powder.
Add the coconut milk, eggs, and melted butter and mix until smooth.
Pour the batter into a greased pan and sprinkle shredded coconut on top.
Bake in a preheated oven for 35 minutes.
Remove the cake from the pan, cut it into slices, and let them cool.
Let the cake cool completely before removing it from the pan; otherwise, the slices may fall apart. Allergens: contains eggs and dairy (butter).
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