Ingredients
-
2
-
1
-
2
-
1/2
-
1
-
2
-
5
-
-
-
-
-
-
-
-
Directions
Bigingka- Filipino Coconut Cake,A thin cake made with rice flour and coconut. It is baked in a pan lined with a banana leaf, which adds moisture and fragrance to the cake, but it can also be ommitted.,A thin cake made with rice flour and coconut. It is baked in a pan lined with a banana leaf, which adds moisture and fragrance to the cake, but it can also be ommitted.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse Banana Leaves Under Warm Water and Trim Away Thick Edges. Trace the Bottom of a 9x13 Inch Baking Pan Onto Banana Leaf. Quickly Pass and Heat Leaves Over Stove Flames For a Few Seconds or Until Just Softened. Line Pan With the Leafs, Making Sure It Is Intact With No Rips. If not Using Banana Leaf, Substitute a Greased Parchment Paper. |
|
2
Done
|
in Large Bowl, Combine Rice Flour, Sugar, Baking Powder and Salt. Whisk Together Until Well Dispersed. |
|
3
Done
|
in Another Bowl, Combine Coconut Milk and Butter and Stir Until Blended. Add to Rice Flour Mixture and Gently Stir Until Batter Is Smooth. Add Beaten Eggs and Stir Until Blended. |
|
4
Done
|
Divide Mixture and Pour Into the Prepared Pan. Bake in a 350 F Oven For About 20 to 25 Minutes or Until Golden and Toothpick Inserted in the Middle Comes Out Clean. If Desired, Place Under the Broiler For About 1 Minute or Until Nicely Charred. |
