Bibingka Cookie Recipe
We are taking Bibingka and making it into a light and crispy cookie! Rice flour and coconut is still used along with the traditional itlong na maalat topping.
Servings: 18 Cookies
Ingredients
For the Cookie Dough
- 1 Cup Rice Flour
- ¼ Cup Glutinous Rice Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ⅓ Cup Coconut Oil Make sure it’s solid not melted. Put in the refrigerator to harden if needed.
- ⅓ Cup Butter at room temperature
- ¾ Cup Super Fine Sugar
- 1 Teaspoon Vanilla Extract
- 1 Egg
- Banana Leaf We are going to use this to wrap the dough to infuse with flavor overnight
Coating
- ½ Cup Grated Parmesan Cheese
- ½ Cup Granulated Raw Sugar
Topping
- 1 Itlog Na Maalat - cut in half and frozen
Instructions
- First sift the rice flour, glutinous rice flour, baking powder and salt into a bowl and mix until fully incorporated.
- In a separate bowl cream together the coconut oil, butter and sugar. Whip with a whisk until fluffy. Next add in the vanilla extract and egg. Whip again until it’s even more fluffy and has a light yellow color.
- Finally add in the flour mixture and mix until the flour has been absorbed by the butter mixture and you get a nice soft dough.
- Lay out the banana leaf and transfer the dough on to the leaf.
- Fold over and leave the Bibingka Cookie dough overnight in the refrigerator.
- The next day take the dough out of the fridge 30 minutes before baking. While you are waiting for time to pass pre-heat the oven to 350F.
- Open up the banana leaf. Use a 1 tablespoon ice cream scooper to divide the dough into 18 balls.
- In a bowl mix together the parmesan cheese and granulated raw sugar. Roll each of the balls into the cheese / sugar mixture.
- These cookies spread, so bake 6 at a time on a parchment lined baking sheet for 7-8 minutes.
- Once out of the oven grate the itlog na maalat on top while the cookies are still hot.
- Leave the Bibingka Cookies on the baking sheet for 5 minutes and then transfer to a wire rack to fully cool.