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Horchata Bibingka

This recipe was adapted from Woldy Reyes & A Cozy Kitchen.
Course Dessert
Cuisine Filipino
Keyword banana leaves, bibingka, cake, cinnamon, coconut, Dessert, glaze, horchata
Prep Time 45 minutes
Cook Time 25 minutes
Servings 35 bibingka

Ingredients

For the Cake:

  • 1¼ cups rice flour
  • 1¼ cups glutinous rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup unsalted butter, melted
  • 3 eggs, room temperature
  • 1½ cups unsweetened coconut milk
  • 1 cup condensed milk
  • 1½ teaspoons ground cinnamon
  • 1 package frozen banana leaves, rinsed and thawed then cut into 5-inch circles
  • 1/4 cup coconut oil, melted for brushing on the banana leaves
  • 1 cup toasted coconut flakes (for topping)

For the Horchata:

  • 1/2 cup raw rice medium or long grain
  • 1¼ cups hot water
  • 1 (3-inch) cinnamon stick
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cinnamon

For the Glaze:

  • 6 tablespoons cooked down horchata (recipe above)
  • 2 cups sifted powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

For the Cake:

  • Place the rack in the middle of the oven and preheat to 350 degrees Fahrenheit.
  • Wipe down the banana leaves with a dry kitchen towel and line 5-inch circles of it in cupcake tins.
  • Butter and brush ¼ cup of melted coconut oil onto the banana leaf-lined muffin tins.
  • In a large bowl, whisk together the dry ingredients (rice flour, glutinous rice flour, baking powder, cinnamon, salt and sugar).
  • In a separate bowl, whisk and combine the wet ingredients (butter, eggs, vanilla, unsweetened coconut milk and sweetened condensed milk).
  • Pour the wet ingredients into the dry ingredients and whisk until fully incorporated.
  • Spread the batter evenly amongst muffin tins (about 3 tablespoons of batter each) and bake for 20-25 minutes until a wooden skewer inserted into the center of a bibingka comes out clean.
  • While cakes are baking, toast coconut flakes in a saucepan over low heat for 5-7 minutes until the coconut flakes are flagrant and golden brown.
  • Top each bibingka with ½ tablespoon of horchata glaze and toasted coconut flakes while cakes are still warm.

For the Horchata:

  • In a glass bowl or pitcher, add rice, hot water, and the cinnamon stick. Cover and let sit overnight on the counter.
  • The next day, pour the mixture into a blender and blend on high for several minutes until smooth. There will be some grit from the rice.
  • Strain well through a very fine mesh sieve into a pitcher. Stir in coconut milk & ground cinnamon.
  • Add 1 cup horchata to a small saucepan set over medium heat. Bring to a simmer and then immediately turn the heat down to low, whisking constantly. Cook for about 8-10 minutes, until it measures out to be about 6 tablespoons.
  • Set the horchata aside and allow it to come to room temperature.

For the Glaze:

  • In a medium mixing bowl, thoroughly combine 6 tablespoons of cooked horchata, vanilla extract & powdered sugar to make a glaze. Make sure you sift your powdered sugar before you begin or your glaze will turn out lumpy!