Bibingka Ube: Filipino Coconut-Rice Cake with Purple Sweet Potato Jam

Instructions

Preheat oven to 350°. Grease a 9-inch baking pan with cooking spray and line with banana leaf. Trim the edges of the leaf so that it hangs over the pan by only an inch or 2, then coat the leaf with more spray.

In a large bowl, whisk together the rice flour, sugar, baking powder, and salt.

In a medium bowl, beat together the coconut milk, whole milk, butter, and eggs until well combined.

Slowly mix the wet ingredients into the dry ingredients, making sure they are well incorporated.

Pour batter into prepared pan. Drop ube halaya by the teaspoonful onto the batter and then swirl with a butter knife, being careful not to rip the leaf on the bottom.

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let rest for about 5 minutes before brushing the top with condensed milk.

Cut into slices and serve warm or at room temperature.

*Ube halaya (purple sweet potato jam) can be found at Filipino markets such as Seafood City.