It’s never too early for Christmas, so start with our bibingka recipe! Bibingka is a Filipino rice cake made during the Christmas season in the Philippines. Bibingka is traditionally made with freshly milled rice and coconut milk baked in clay pots with charcoals. It’s baked with slices of salted egg inside and topped with grated cheese and coconut. Bibingka is usually enjoyed with coffee, hot chocolate, and another Filipino rice cake called puto bumbong – a purple rice cake steamed in bamboo tubes.
Meal: Dessert, Snacks Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
Banana leaves
Room temperature butter for brushing
For the batter:
160g of rice flour
30g of all-purpose flour
100g of sugar
180ml of fresh milk
60ml of water
8g of baking powder
1.5g of salt
60ml of vegetable oil
1 egg
For the toppings:
1 salted egg, cut into 12 thin slices
Grated cheese
Grated coconut
Equipment
Aluminium moulds or a muffin pan
Paper towels
1 pastry brush
1 large mixing bowl
1 whisk
1 baking tray
1 oven
Directions
Cut circles out of the banana leaves to line your moulds or muffin pan. The circle’s diameter should be twice the size of your moulds or muffin pan to cover the bottom, and the sides with some excess as the banana leaves will shrink in the oven.
Prepare another batch of banana leaves for the top cover. Rinse and dry them with paper towels, and quickly run the leaves over the fire to make them flexible.
Line your moulds or pan with the banana leaves and brush the leaves with butter using a pastry brush. Set aside.
Combine rice flour, all-purpose flour, sugar, fresh milk, water, baking powder, salt, vegetable oil, and an egg in a large mixing bowl and whisk the batter until smooth.
Divide the mixture into the moulds or pan, only filling each portion halfway.
Add 2 to 3 slices of salted eggs in each one, arrange them on a baking tray, place the tray in the middle rack, and bake for 10 minutes at 200°C.
Take the prepared banana leaves and brush them with butter again.
Remove the baking tray from the oven, place the banana leaves butter side-down on each bibingka, and put them back in the oven on the top rack – bake for 5 minutes.
Remove the bibingkas from the oven, brush each one with butter and top them with grated cheese and coconut.
Store Leftovers and Prepare Ahead of Time
Wrap the bibingka in cling wrap and keep it at room temperature. It’ll keep up to 3 days. Reheat the bibingka in 10-second intervals before eating. In addition, you can prepare the bibingka batter ahead of time. Keep it in an airtight container and store it in the refrigerator for up to 5 days.
Missing some ingredients?
Ready to make some bibingka with this bibingka recipe and fill your home with the smell of baked goodies? Kickstart your baking and get your ingredients today! Order your rice flour, milk, and grated coconut on pandamart. Our riders will safely deliver your neatly packed ingredients to your doorstep hassle-free.
