Espasol Na Bibingka
This soft and chewy Espasol Na Bibingka takes away the elbow grease of needing to stir constantly. It's baked like a Bibingka and then rolled in toasted rice flour just like an Espasol.
Servings: 18 Servings
Equipment
- 8x8 Square Cake Pan
Ingredients
- 2 Cups Sweet Glutinous Rice Flour
- 1 Cup Sugar (regular, coconut or muscovado)
- 2 Large Eggs at room temperature
- ½ Cup Melted Butter at room temperature
Coating
- ¼ Cup Toasted Rice Flour
- 1 Tablespoon Milk Powder
- 1 Tablespoon Powdered Sugar
Instructions
- Pre-Heat oven to 350F and coat your 8x8 square pan with coconut oil.
- Place the rice four in a pan and turn on the heat to medium high. Cook for about 10 to 15 minutes until the flour turns slightly brown and smells toasty. Don't forget to stir on occasion so that all the flour gets toasted evenly. Once the flour has been toasted turn off the stove and take off the heat. Leave to cool fully. About 10 minutes. Reserve ¼ cup to use as coating for later.
- Next place all the sugar, coconut milk, eggs and melted butter into a blender. Blend until nice and smooth. Add in the rest of the toasted flour. Before blending mix it in a little with a large spoon or spatula so that the flour doesn't go everywhere. Blend again until nice and smooth.
- Pour in the Espasol Na Bibingka Batter in your prepared pan. Bake for 30 minutes at 350F. Once done Leave to cool for 5 minutes in the pan. Then transfer to a wire rack to cool down fully.
- Now let's get ready to coat it your Espasol Na Bibingka. Trim off the edges and cut into small rectangles aim for 18 pieces.
- To make the coating combine the reserved toasted rice flour, powdered sugar and milk powder in bowl. Mix well. Then toss all the cut pieces in the mixture.
- Place on serving plater to serve.