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Mini Ube Bibingka

These mini Filipino rice cakes will get you high off their delicious complex flavor. Bite, bite pass!

Bibingka is a Filipino rice cake made to celebrate a special occasion or like any old Tuesday if that's what you want to do! In celebration of 4/20 I've made my Bibingka with ube to give it that purple haze. Enjoy! 

EQUIPMENT

Muffin Tin
Frozen banana leaves, thawed

PREP TIME

20 Minutes

COOK TIME

25 Minutes

INGREDIENTS

Dry ingredients:

  • 1 ½ cups rice flour (glutinous/sweet rice)

  • ¼ cup whole wheat flour

  • ¼ cup almond flour

  • 2 tsp baking powder

 

Wet ingredients:

  • 1 cup coconut milk

  • ¼ cup water

  • 1 cup cooked ube, mashed

  • ⅓ cup maple syrup

  • 2 tbsp salted butter, melted

  • 3 eggs

  • 1 tbsp ube flavoring

 

Toppings:

  • 1 salted egg, sliced

  • ¼ cup shredded cheese

  • 2 tbsp unsweetened coconut flakes or chips

INSTRUCTIONS

  1. Preheat oven to 375°F.

  2. Cut banana leaves into rounds and line a muffin tin.

  3. Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl.

  4. Add the wet ingredients to the dry bowl and whisk until mostly smooth.

  5. Spray the banana leaf molds with coconut oil or brush with melted butter. Pour the batter ¾ of the way up each cup.

  6. Gently place toppings and then bake for about 20-25 minutes or until a toothpick comes out clean.

Watch the full recipe below!

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