Bibingka is a Filipino rice coconut cake that is perfect for breakfast or afternoon snack. Perfect with coffee or hot cocoa, and I love that these are in mini form.
Bake them in a preheated oven at 375 F for 10 minutes, rotating the pan halfway thru baking. Remove from the oevn without turning off the oven. Top each with your preferred toppings, and then return back to the oven. Bake for 8-10 minutes more or until a toothpick inserted in the middle of the Bibingka comes out clean.
These are best if consumed immediately or on the same day. Otherwise, place in the fridge to stay longer, up to 2 days.