Baked Bibingka Galapong
Rice Coconut Cake
2.5 cups rice flour
1 tbsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup maple syrup
1/3 cup unsalted butter (melted) + more for brushing on top/greasing pan
1 can coconut milk (13.5 oz)
1/4 cup shredded mozzarella cheese
1 tsp vanilla extract
1 tsp lemon zest
1 cup mild cheddar cheese
1/2 cup grated coconut for topping (optional)
Preheat the oven to 350 degrees F (175 C). In a large bowl, whisk together 2.5 cups rice flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup sugar, and 1 tsp lemon zest.
Make a well in the center of the dry ingredients and pour in 1/3 cup melted butter, 1 can coconut milk (13.5 oz), 1/4 cup maple syrup, 4 eggs, 1/4 cup mozzarella cheese, and 1 tsp vanilla. Whisk together until it is smooth.
Butter a 9-inch baking pan. Line it with 2 strips of parchment paper in an overlapping cross. Butter the parchment paper and trim the edges leaving 1-2-inch overhanging.
Pour the mixture into the pan and bake for 15 minutes. Remove from the oven and top with 1 cup mild cheddar cheese. Brush the top with more butter. Return the pan to the oven until bibingka is golden and browned, and a toothpick inserted in the center comes out clean, 20 to 25 minutes more.
Optional: 10 minutes before it is finished baking, remove pan from oven, top with 1/2 cup grated coconut, and return to oven to finish baking. This will result in a browned bit of coconut on top. Enjoy!