Chocolate Bibingka Delight
A comforting treat made with rice flour and cocoa, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.25 cups 1 1/4 cup rice flour provides structure and tenderness.
- 2 tbsp 2 tbsp cocoa powder adds rich chocolate flavor.
- 2 tbsp 2 tbsp brown sugar enhances sweetness and depth.
- 1/4 tsp 1/4 tsp baking powder helps the bibingka rise.
- 1 pinch Pinch of salt balances sweetness.
Wet Ingredients
- 3 tbsp 3 tbsp coconut milk brings moisture and subtle coconut flavor.
- 1 large 1 large egg binds ingredients together.
- 1/4 tsp 1/4 tsp vanilla extract adds warmth and flavor.
Toppings
- Grated coconut or chocolate shavings for topping optional, for added texture and flavor.
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- In a mixing bowl, combine the rice flour and cocoa powder. Whisk them together until well mixed.
- Add the brown sugar and salt. Mix the dry ingredients together to break up any clumps.
- In a separate bowl, beat the large egg until well mixed.
- Incorporate the coconut milk and vanilla extract into the egg mixture, whisking until smooth.
- Gradually pour the wet ingredients into the bowl with the dry ingredients and stir gently.
- Sprinkle the baking powder into the mixture and gently fold it in.
- Pour the batter into a greased baking dish, spreading it out evenly.
- Optionally, sprinkle grated coconut or chocolate shavings on top of the batter.
Baking
- Bake the bibingka in the preheated oven until set and a toothpick comes out clean.
- Remove from the oven and let cool slightly before cutting into squares.
Notes
Be sure to grease your baking dish well and allow the bibingka to cool slightly before slicing.