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Mini Matcha Bibingka

As a sweet and savory breakfast treat, you'll be grabbing more than one as you jumpstart your day!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 16 cupcakes
Course: Breakfast, Dessert
Cuisine: American, Asian, Filipino
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp unsalted butter (melted) plus more for brushing
  • 1 cup white sugar
  • 1½ cup coconut milk
  • 2 tbsp vegetable oil
  • 3 eggs room temp, beaten
  • 1½ cups rice flour sifted
  • ½ cup all purpose flour sifted
  • 1 tbsp baking powder
  • 2 tbsp Aiya Matcha Culinary Grade Matcha sifted
  • ½ tsp salt
  • banana leaves for lining the cupcake pan
Toppings
  • salted duck egg
  • unsweetened coconut shreds
  • fresh grated cheddar cheese

Equipment

  • cupcake pan
  • electric mixer
  • mixing bowl(s)

Method
 

Prepare the batter
  1. Using an electric whisk, cream together melted butter and sugar for 1-2 minutes.
  2. Pouring slow and steady, add coconut milk to the creamed butter. Then pour in the vegetable oil and egg. Mix until evenly combined.
  3. In another bowl, combine rice flour, baking powder, salt, and matcha. Hand whisk until well combined.
  4. Gradually add the dry mix to the wet mix while stirring. Mix well until you get a light, thin batter. Do not overmix.
  5. Cover the batter with plastic wrap and let it rest in the fridge for 15 min.
Bake
  1. Preheat the oven to 400 deg F.
  2. Line cupcake pans with banana leaf. It's okay to have 1-2 inches protruding from the sides, but trim excess off. Brush the banana leaves with melted butter.
  3. Fill the cupcake pan with batter, about 2/3 full. Bake at 400°F for 12 min.
  4. Remove from oven and lightly brush the tops with melted butter. Add toppings (salted duck egg or coconut). Gently press the duck egg into the cake to prevent rolling.
  5. Rotate the pan for even baking, and return it to the oven for another 8-10 min. Remove from oven when edges are slightly brown and after checking for doneness with a toothpick.
  6. Let cool on a rack for at least 5 min. Add fresh grated cheddar cheese if desired.