Pininat is a type of a Filipino rice cake prepared with glutinous rice flour, coconut milk and macapuno strings
- 400 g glutinous rice flour
- 400 ml coconut milk
- 400 ml condensed milk
- 400 ml evaporated milk
- 1⁄3 cup butter, melted
- 4 eggs
- 1 jar macapuno
- 1 tbsp vanilla extract
- 1/2 tsp salt
- In a large mixing bowl combine all ingredients together apart from the glutinous rice flour, mix in medium speed until even in consistency.
- Gradually add the glutinous rice flour then continue to mix until well incorporated.
- Pour mixture in a banana leaf lined large baking tray.
- Bake in a 180C preheated oven to 45-50 or until top turns golden brown. Remove it from the oven then let it cool before serving.
I’m a sucker for anything made with glutinous rice. This looks wonderful!
Oh? Filipinos call it bibingka? We call it bingka (Malay) here. I love the good ones. Sigh!!! Can’t go out to buy right now – we’re under a partial lockdown.
Forget about soft fluffy cakes- I like these moist gooey ones!
Yeah that truly looks like my type of dessert, yum! I hope you are safe and well!
It reminds the Filipino cassava and coconut cake that my friend Rhoda prepared here — although this one is made with rice flour. I bet it is quite delish!