This recipe marries bibingka with another comfort dish—waffles. A simple homemade bibingka batter comes together with rice flour, brown sugar, and coconut milk. We also decided to brighten it up ourselves with some salted caramel, using some salted eggs to bring out more of the caramel’s buttery flavor.
Since you’re working with rice flour, the waffles will be on the richer side. For crispier waffles, add 1 to 2 minutes to the cooking time.
- 1 cup rice flour
- ⅓ cup light brown sugar
- ⅓ tbsp baking powder
- 1 egg
- 1 can (200ml) coconut milk
- ⅛ cup fresh milk
- 2 tbsp melted butter, divided
- salted eggs
- caramel sauce
Turn on the waffle maker to heat it up. Mix the rice flour, brown sugar, baking powder, egg, coconut milk, fresh milk, and 1 tbsp melted butter in a bowl.
Brush the waffle maker with the remaining melted butter. Pour about ⅓ cup of the bibingka mixture into the waffle maker, making sure to fill in all the gaps. Close the waffle maker and cook for about 3 minutes for each waffle. For crispy edges, add 1–2 minutes.
Divide waffles between plates. Top with salted eggs and caramel sauce. Serve warm.