Bibingka is another type of Filipino rice cake that we like to bake, and it’s filled with little nuggets of cream cheese. To make it first melt one stick of unsalted butter in a small pot over low heat. After it’s done, in a new mixing bowl, throw on one cup of rice flour, one cup of self-rising flour, and one and a half cups of sugar. Mix the dry ingredients thoroughly. Then add one cup of coconut milk, one cup of milk. And two eggs. And stir everything together. Next pour in the melted butter from earlier, and mix it in, until everything is fully incorporated. Once the bibingka batter is done, pour the mixture into a greased glass pan. You can also line the pan with overlapping banana leaves, but it’s optional. We added about half a block of cream cheese, but feel free to add as much as you want. Preheat the oven to 350 degrees and bake for 20 to 30 minutes. After you pull it out of the oven, butter up the surface of your bibingka. And then also generously sprinkle some sugar. Bake for another 15 to 20 minutes or until the top is golden. What you end up with is a perfectly sweetened rice cake filled with delightful pockets of cream cheese. It’s talangang tasty! Hope you enjoyed our video. If you want to see more, make sure to give us a thumbs up, leave a comment, and subscribe to our channel.