I’m not the biggest baker, but luckily I have a Gaby that is! So here is our recipe for the BEST bibingka bites I’ve ever had, made by my darling fiance who pretty much knocked this one out of the park. Lots of people have been asking for this, so go nuts, try different things and let us know how it tastes!

@justinelement

Ingredients

• 1 cup rice flour
• 1 cup cornmeal
• 3 eggs
• 4 tbsp melted butter
• ¼ tsp salt
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 can coconut milk
• 1 can cream style corn
• Extra butter and sugar for topping

Directions

1. Preheat oven to 350°F. Line or grease the cupcake pans.
2. In a bowl, whisk together rice flour, cornmeal, salt, and baking powder.
3. In a separate bowl, beat eggs until fluffy. Add sugar and melted butter and continue to whisk until it starts to become foamy.
4. Add the coconut milk into the egg mixture and stir to combine. Add the dry ingredients and mix until smooth. Add the cream style corn and mix.
5. Pour batter into the cupcake pans, about ¾ of the way full in each. The bibingka won’t rise much while in the oven. Cook for about 20 minutes, or until toothpick inserted in the center comes out clean.
6. Remove from oven, brush top with melted butter and sprinkle with sugar.
7. Turn on the broiler in the oven to high and place the cupcakes back into the oven to brown. Make sure to keep a close eye on them, they’ll burn quickly if you leave them in for too long!
8. Take out the cupcakes and remove them from the pan. Let them cool and then enjoy!