Asian Rice Tea Cakes (Philippines)

Traditionally eaten during afternoon tea or “merienda”, this traditional Filipino cake called “Bibingka Galapong” is extremely easy to make. This cake is very similar to the “Bebinca”, a pudding like dessert from Goa, India which is made with wheat flour, sugar, clarified butter (or ghee) and coconut milk although the Philippine version is gluten free. Bibingka is typically baked in a round pan lined with a banana leaf, sprinkled with cheese and pieces of salted cured duck egg topped with grated coconut and sugar prior to serving. The egg is known as a “red egg” since the shell is painted red to distinguish it from plain duck eggs. The contrast of the slightly salty egg with the creaminess of the cheese on a sweet rice cake gives it a unique flavor. The red eggs and the banana leaves are readily available in Asian market,

I have made the recipe healthier substituting the white rice flour with brown rice flour and the sugar with agave syrup for results that will fool even the most seasoned baker to crave this healthier alternative.

Healthy “Bibingka”

½ cup agave syrup
2 Tsp baking powder
Pinch salt
1 cup brown rice flour
2 eggs
1 cup coconut milk
Grated coconut
Salted duck egg (optional)
A soft cheese like brie (optional) or vegan cream cheese
Banana leaves (optional)

Preheat oven to 350. Prepare a round 9 inch pan. You may line to pan with banana leaves as shown in the photo. If you do this, you will not need to butter the pan.
Mix agave and eggs in a bowl.
Add baking powder, flour, and salt.
Mix in coconut milk.
Pour into pan.
At this point you may sprinkle the red eggs and cheese on top should you choose though not critical. Bake 15-18 minutes till toothpick in center comes out clean. Generously place grated coconut on top to taste.