Thursday, September 16, 2004

Recipe of the Week: Bibingka

Bibingka is a Filipino coconut dessert, a favorite at our house. I'm making it this week for the bake sale at our school. It is insanely easy to make. It's a huge hit out here in Utah-- coconut is a favorite flavor here.

Bibingka also has the advantage of being gluten-free, so people with celiac disease or wheat allergy can enjoy. And if you use dairy-free stuff instead of butter or margarine, people with a milk allergy can enjoy it too!

Funny story: my kids often rode the bus last year with a fellow student named Beyonka. At that time I had been trying to get them away from valuing one skin color over another, so I'd been comparing skin colors to various yummy desserts (gingerbread, danishes, etc.) Beyonka was a light-skinned girl with dark blonde hair-- like the whitish color of bibingka with its browned top-- so my kids started calling her Bibingka. To this day they can't seem to say her real name...


1 lb. rice flour
6 eggs
1 c. sugar
3 c. coconut milk or milk
1/4 lb. butter
7 oz. shredded coconut

Mix all ingredients. Pour into 13x9 pan. Bake at 350 degrees for 1 hour. Let cool before serving.