Bibingka is a Filipino snack cake that is made with rice flour and coconut milk. Traditionally it’s garnished with salty duck egg wedges, cheese and a sprinkling of sugar.
We thought we would bring an American twist to it by adding our Almond butter and replaced the duck eggs with some apple slices from Yes! Apples. We love them so so much because their apples are so fresh, sweet and crispy. They bake well too!
Prep Time: 7 Minutes
Cook Time: 15 Minutes for Mini | 25 Minutes Large Skillet
Makes 12 Mini Skillets or 1 Large Skillet Cake (12 Slices)
1 Cup White Rice Flour
2 Teaspoons Baking Powder
1 Cup Coconut Sugar
1/2 Cup Melted Vegan Butter
1 16oz Can Full Fat Coconut Milk
1/4 Cup Spread The Love Almond Butter
3 Eggs at Room Temperature
2 Apples cut into slices
Coconut Oil Spray
Autumn Spice Almond Butter Sauce
1/2 Cup Spread The Love Almond Butter
1 Tablespoon Maple Syrup
1 Tablespoon Room Temperature Almond Milk
2 Teaspoon Cinnamon
1/4 Teaspoon All Spice
6 Mini Cast Iron Skillet
Large Cast Iron Skillet
Pre-Heat oven to 350 degrees and spray your skillets with coconut oil spray.
Place all the ingredients in a large bowl except for the apple slices. Mix with a whisk until nice and smooth.
Spoon the batter into the skillet(s) and place apple slices in the middle of the batter.
If you are using mini skillets bake for 15 minutes. If you are using a large skillet bake for 25 minutes.
Take out of the oven and leave too cool for about 5 minutes. Don’t forget to wrap the skillets with a napkin or kitchen towel as the handles will be hot for awhile.
To make the Autumn Spice Almond Butter Sauce, place all the ingredients in a small bowl and stir until nice and smooth. You may need more almond milk if the butter is too stiff for drizzling.
Use White Rice Flour for this recipe NOT the sticky glutinous rice flour.
This batter is very versatile and you can also use a regular 12 cup muffin tin to bake it off using the same 15 minute baking time as the mini skillets.
It works great as pancake batter as well.