Sweet Ginger Bibingka 200 small servings 4 Hours Liza Cheng / Chef / The Perfect Purée

Ingredients for Sweet Ginger Glaze:

• 6 tbsp. The Perfect Purée Sweet Ginger, thawed
• 2 cups sifted powdered sugar
• ¼ tsp vanilla extract

Method for Sweet Ginger Glaze:

1. Combine Sweet Ginger with powdered sugar and vanilla extract in a bowl. Mix until homogenized.

Ingredients for Sweet Ginger Bibingka:

• 2 cups rice flour
• ½ cup glutinous rice flour
• 1 tbsp. baking powder
• 1 tsp. salt
• ¾ cup sugar
• ⅓ cup unsalted butter, melted
• 1 ½ cup coconut milk
• 3 eggs, lightly beaten
• sweet ginger glaze, to taste
• banana leaves, optional
• shredded cheddar cheese, optional
• salted duck egg, optional

Method for Sweet Ginger Bibingka:

1. Preheat oven to 350°F. Whisk together the rice flour, baking powder, salt and sugar in a large bowl.
2. Make a well in the center of the dry mix and add the melted butter, coconut milk and eggs. Whisk mixture until homogenized.
3. If using banana leaves: line the baking tin, prep the banana leaves by washing and drying them. Butter the leaves and leave edges with a 1–2-inch overhang.
4. Pour mixture into lined/buttered muffin tins and bake for 15 minutes.
5. If adding cheese and/or salted egg, remove from oven and top with cheese and/or salted egg. Return to oven and bake the bibingka until golden brown. This will take about 15-20 minutes.
6. Brush the bibingka with sweet ginger glaze, and place under broiler at 450°F for about 2 minutes or until a top crust forms from caramelization.