Anyway, this recipe was given to me by a good friend of mine, Josie, but I tweaked it a little bit by adding an egg to the ingredients and topping it with sesame seeds. The sesame seeds add some crunchiness to the bibingka.
This is known to most people as "Mochico Bibingka" because in the original recipe it called for mochico flour, which I did use when I made it the very first time.
This is really an easy recipe to make with only 5 ingredients or maybe 6, and is always a "hit" when I bring it to Filipino gatherings.
You will need:
1 bag glutinuous rice flour (1 lb.)
1 jar macapuno
1 can coconut cream
1/2 can (1cup) water
sesame seeds (optional)
Mix everything together, except sesame seeds, and spread in to a greased 9x 13 baking dish.
After 1 hour take out the bibingka and turn the oven on to broil. In the meantime, take some melted butter, about 1 tablespoon, and brush the top of bibingka with a pastry brush. Return to oven and broil for 2 minutes or until top is browned.
This is very important...keep an eye closely at the bibingka under the broiler.....do not leave the kitchen or you'll have a burnt bibingka when you come back!
Here's another version of the Mochico Bibingka:
Ube Mochico Bibingka
Click here for the recipe