Method
- Whisk both flours with palm sugar, white sugar, baking powder, salt and cinnamon.
- In a separate bowl, whisk eggs with coconut milk and melted butter.
- Combine wet and dry. Whisk until smooth.
- Pour into a greased 23cm cake tin. Sprinkle with grated coconut.
- Bake at 175°C for 40-45 minutes until set and golden on top.
- Cool. Cut into squares. Eat at room temperature with coffee.
Common questions
Can Bibinka Timor be made ahead?
Bibinka Timor is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is Bibinka Timor spicy?
Bibinka Timor as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Bibinka Timor vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Bibinka Timor to make at home?
Bibinka Timor is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can Bibinka Timor be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Bibinka Timor is the Timorese rice flour cake — a fusion dish reflecting Timor's Portuguese-Asian colonial connections. The dish is celebration food at Christmas and weddings; modern Timorese bakeries sell bibinka commercially.
