Rated 5 out of 5

Mountain Violet Rice Cake (Bibingkang Itim)

This is not Purple Yam or Ube, but is made from the wonderful Mountain Violet Heirloom Rice from the Cordilleras. Made with Virgin Coconut Oil, Coconut Milk and Almond Milk, all plant-based ingredients went into the making of this product. Topped with Queso Fresco, salted duck egg and sprinkled Coconut Flakes, this is Bibingka to the max. Go ask my friends who have tasted this!

INGREDIENTS:

  • 1 cup Eight Wonder Mountain Purple Rice Flour
  • 1/8 tsp salt
  • 2 1/2 tsp baking powder
  • 3 tbsps butter
  • 1 cup brown sugar
  • 1 cup coconut milk
  • 1/4 cup milk
  • 3 raw eggs
  • Salted egg, cheese and coconut flakes for toppings

INSTRUCTIONS:

  • Pre-heat oven to 375° F. Mix Mountain Purple rice flour, baking powder, and salt and mix well. Cream butter (or VCO), then out in sugar while whisking. Add the eggs, until all ingredients are well incorporated. Gradually, add the rice flour, salt and baking powder mix into the cream mixture, then pour in coconut milk and milk, whisking for 1 to 2 minutes more.
  • Arrange pre-cut banana leaves on a cake or banking pan, and pour in the mixture. Bake for 15 minutes. Remove from the oven then top with cheese and salted eggs, then put back in oven for another 15 to 20 minutes or until the color of the top turns medium brown.
  • Remove from oven and let cool. Brush with butter and top with coconut flakes.

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