Black Rice Bibingka
Ingredients
- 1½ cups Agriko black rice, cooked and cooled
- 1 can (400 ml) coconut milk
- ½ cup brown sugar or coconut sugar
- 3 eggs
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons grated mature coconut (optional, for topping)
Instructions
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Rinse Agriko black rice thoroughly under cold water until the water runs clear. Cook according to package directions until tender (usually 30-35 minutes), then set aside to cool completely.
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Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or bibingka clay pan with coconut oil and line the bottom with parchment paper.
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In a blender, combine cooled black rice, coconut milk, brown sugar, eggs, melted coconut oil, vanilla extract, and salt. Blend until the mixture is smooth and creamy with a slight texture from the rice grains.
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Pour the batter into the prepared baking dish, spreading evenly. Bake for 35-40 minutes until the top is set but still slightly jiggly in the center and has a light golden-purple crust.
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Remove from the oven and let cool for 10 minutes. If desired, sprinkle grated mature coconut on top while still warm for added texture and authentic flavor.
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Cut into squares or wedges and serve warm or at room temperature. The bibingka can be enjoyed fresh or stored in an airtight container for up to 3 days.
For best results, ensure your black rice is completely cooled before blending—warm rice will make the batter too thin. If you prefer a firmer texture, add 2-3 tablespoons of ground rice flour to the batter mixture.
Nutrition Highlights
- High in antioxidants, particularly anthocyanins which give black rice its distinctive color
- Excellent source of fiber for digestive health
- Rich in iron and essential minerals
- Lower glycemic index compared to white rice
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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