Bibingka
Prep Time:
30 mins
Cook Time:
30 mins
Serves:
Level:
Moderate
About the Recipe
Bibingka is a traditional Filipino rice cake that is commonly served during Christmas season, but it can be enjoyed all year round. It is typically round in shape, with a fluffy texture and golden brown color on top. It is made from rice flour, sugar, coconut milk, and other ingredients, and it is usually topped with grated coconut and salted egg. The cake is typically cooked in a banana leaf-lined clay pot or pan and baked in a wood-fired oven. Bibingka is loved by many Filipinos for its soft and fluffy texture, sweet and savory taste. It's a delightful dessert that can be enjoyed with a cup of hot chocolate or coffee.
Ingredients
2 cups of rice flour
1/2 cup of all-purpose flour
1/2 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
1/4 cup of melted butter
3 eggs
1 1/2 cups of coconut milk
banana leaves (cut into 6-inch squares)
grated coconut (optional)
salted eggs (optional)
Preparation
Preheat the oven to 350°F.
In a mixing bowl, combine the rice flour, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs and add the melted butter and coconut milk. Mix well.
Gradually pour the wet ingredients into the dry ingredients, mixing until the batter is smooth.
Line your baking pan with the banana leaves, shiny side facing up.
Pour the batter into the lined pan and spread it evenly.
Top with grated coconut and sliced salted eggs (optional).
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean when inserted in the middle of the bibingka.
Remove from the oven and let cool for a few minutes.
Slice into serving pieces and serve while still warm.
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