For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.
For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
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