Peach Mango Bibingka

Batter

• 1 1/2 cups rice flour
• 1/2 cup glutinous rice flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 cup coconut milk
• 1/4 cup butter, melted

To layer and finish

• Banana leaf, to line the pan
• 1 ripe mango, peeled and diced
• 1 cup diced peaches (fresh, or canned and drained)
• Butter, for brushing

Directions

• Whisk the rice flour, glutinous rice flour, sugar, baking powder and salt together. Add the eggs, coconut milk and melted butter and whisk to a smooth, pourable batter.
• Line the baking dish (Arion uses the Ninja Crispi glass container) with banana leaf, letting it come up the sides.
• Scatter the diced mango and peaches over the banana leaf.
• Pour the bibingka batter evenly over the fruit.
• Bake until the top is beautifully golden and the center is set and cooked through (about 350 to 375°F / 180 to 190°C, roughly 30 to 40 minutes depending on your pan and oven; test with a toothpick).
• Brush the hot top with butter. Cool slightly, then serve straight from the banana leaf.

A fruit-cobbler twist on classic Filipino bibingka, using the beloved peach-and-mango combo, baked right in a banana-leaf-lined dish (Arion bakes his in a Ninja Crispi). Via Instagram @arionzmarin (Arion Marin). The creator did not give measurements on the reel, so the batter here is a reliable baked-bibingka base; his method (banana leaf, diced peach and mango on the bottom, batter poured over, bake until golden, butter the top) is followed exactly. Adjust baking time to your pan. https://www.instagram.com/reel/DfhP0qOCin9/