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Summer Peach Bibingka with Marigold & Genovese Basil
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Ingredients
- 1 1/4 c rice flour
- 1 1/4 c glutinous rice flour
- 1 c sugar
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/2 c melted coconut oil
- 1/2 c carbonated water
- 1 tsp vanilla extract
- 1 can (14 oz) coconut milk, preferably Aroy-D
- for baking non-stick spray
- 1 medium peach, pit removed and sliced into half moons
- 1 c coconut yogurt (preferred brand: Anita's Coconut Yogurt)
- 6 leaves genovese basil
- to garnish marigold petals
- special equipment 9″ cake pan
Instructions
Step 1
Place the rack in the middle of the oven and preheat to 350 degrees
Step 2
Spray a 9″ cake pan with non-stick spray and set aside.
Step 3
In a bowl, whisk together the dry ingredients: rice flour, glutinous rice flour, sugar, baking powder, and salt.
Step 4
In a separate bowl, whisk and combine the wet ingredients: melted coconut oil, carbonated water, vanilla extract, and coconut milk.
Step 5
Pour the wet ingredients into the dry ingredients and whisk until the mixture is fully incorporated and the batter is smooth.
Step 6
Pour the batter into the cake pan and bake for 1 hour until a wooden skewer inserted into the center comes out clean.
Step 7
Let the bibingka cool completely. After the cake is cool, remove the cake from the pan, use a butter knife down the side and slowly move in a circular motion to release the cake from the sides. Gently invert the cake onto a serving plate or cake stand.
Step 8
With a spoon, spread the coconut yogurt evenly over the cake. Pile sliced peaches over the yogurt. Sprinkle hand-torn genovese basil and marigold petals over the cake.
Step 9
Enjoy!