Ingredients
Batter
- 300 grice flour
- 100 gglutinous rice flour
- 200 gpalm sugar or brown sugar
- 500 mlthick coconut milk
- 3eggs
- 60 gbutter or coconut oil, melted
- 1 tspbaking powder
- ½ tspsalt
- 100 ggrated fresh coconut
To cook
- banana leaves, softened
- coals or a heavy griddle
Directions
- Whisk the rice flours, baking powder and salt, then beat in the cooled sweet coconut milk, the eggs and melted butter to a smooth pourable batter.
- Fold in the grated coconut.
- Rest 30 minutes for the flour to hydrate.
- Line a heavy pan or shallow tin with softened banana leaf. Traditionally bibinka is cooked between two hot surfaces — a pan set over coals with more hot coals on the lid — so heat comes from above and below at once, giving a browned top and base with a soft middle.
- Cool 15 minutes before cutting into diamonds.
- Serve warm, with coffee.
Technique
- Heat from both sides is the traditional method and is what gives the two browned surfaces. A grill finish approximates it.
- Do not rush the low, slow hob stage. High heat sets the outside while the centre stays raw batter.
- Fresh grated coconut, not desiccated, for both texture and moisture.
Substitutions
- Tinned coconut milk works; use the thick part from the top of an unshaken tin.
- Baking paper in place of banana leaves, at the cost of the scent.
Variations
- The Filipino bibingka, closely related but baked with salted egg and cheese.
- A version with a layer of sliced banana laid into the batter.
History
Baked coconut and rice-flour cake related to Goan bebinca and Filipino bibingka, all carried along Portuguese trade routes.
Frequently asked questions
What is Bibinka?
Bibinka is a dessert from Timor-Leste: coconut and rice-flour cake grilled between hot plates. Baked coconut and rice-flour cake related to Goan bebinca and Filipino bibingka, all carried along Portuguese trade routes.
How long does Bibinka take to make?
Bibinka takes 20 min plus 30 min resting of preparation and 35 min of cooking. The recipe makes 8 servings. It is rated medium to make.
What can I substitute in Bibinka?
Yes, within limits. Tinned coconut milk works; use the thick part from the top of an unshaken tin. Baking paper in place of banana leaves, at the cost of the scent.
What is the most important thing to get right in Bibinka?
Do not rush the low, slow hob stage. High heat sets the outside while the centre stays raw batter.
