Bibingka Bisaya Recipe using Rice Flour || Frau Home Baker

Frau Home Baker’s Bibingka bisaya recipe using rice flour
Ingredients:
600g rice flour
1200ml coconut milk
200g white sugar
1/2tsp salt
1tbsp Active dry yeast
Procedure:
1. Mix rice flour, coconut milk, sugar, salt and yeast.
2. Add coconut milk and mix.
3. Cover for 1hr to proof.
4. Clean, heat up and fold the banana leaf for it to be pliable when placing on the molders.
5. Put the banana leaf on the molders.
6. After 1hr, check bibingka batter and then mix to get rif bubbles. Cover again for another 30mins.
7. Preheat oven to 220•C for atleast 15mins.
8. Put the bibingka batter to the molders.
9. Bake at 220•C for 20mins.
10. Take out of the oven and place on the cooling rack for atleast 3mins.
11. Serve.
Enjoy!
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[@manuelcastillonesjr8272]

Ano ba kaibahan ng bibingka using galapong and using rice flour in terms of texture, taste, etc...?...thank you!

[@MaryGraceArcipe]

Its basically like prepared in different regions po. Galapong is I think used in Luzon areas and rice is used in Visayas. Im from Visayas thats why I‘m using rice flour. Texture wise, bibingka using galapong is kind of similar to puto cheese texture - fine and smooth and bibingka rice flour has a rice texture- stickier and has more aroma

[@LizaWhittaker]

Walay sounds pilay measurements

[@lindamaniati274]

Pls next time tell d exact mradurdmentd of ur ingredients