This is a soft, tasty and special bibingka done the easy way. You will love this sweet rice coconut cake topped with salted eggs and cheese.
Cold weather, breezy morning walks to the Church and Christmas time, these are all I am reminded of each time I eat bibingka. Bibingka, a rice cake made of coconut milk and rice flour is a native Filipino cake that is mostly tied with the Christmas season.
This is one of my favorite delicacies from back home. And because it is not often that I find one here in Canada when my craving hits, I think it will be nice to have an easy recipe for it here on the blog.
Bibingka in a baking pan.
Flour
This recipe uses two kinds of flour: rice flour and all-purpose flour. The rice flour gives it a soft, close-knit texture typical to a native Filipino kakanin.
Be careful when buying the rice flour though. There are two variations of it which are the glutinous rice flour and just rice flour. What we need is just rice flour. Glutinous rice flour will yield a very different texture altogether.
The Liquids
The coconut milk gives bibingka its distinct flavor. Other liquids (milk, eggs, melted butter) adds moisture to the cake. This bibingka recipe yields a very soft and moist cake. The batter is thin.
Banana Leaves
Banana leaves are used to line the 9-inch baking pan. It will give a very nice flavor and aroma to the bibingka. I used frozen ones. Once thawed I wash them and wiped them dry. You can lightly expose the leaves into open flame to make them pliable and you can do that too. I don’t, though.
How To Make Bibingka?
Preheat oven to 375 F. Whisks all the dry ingredients in a large mixing bowl. Make a well in the center and pour the wet ingredients in.
Using a wire whisk, beat the mixture until it is smooth and lump-free. Pour the batter into a 9-inch round baking pan that is lined with overlapped banana leaves.
Mixing the bibingka batter.
Bake the bibingka at 375 F for 15 minutes. Take it out of the oven and arrange the slices of cheese and salted egg on top. Bake for 20 minutes more, or until golden. During the last 5 minutes of baking, tent the top with foil to prevent over-browning. Top with flaked coconut.
Tips and Storage
- To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.
- Store leftover bibingka by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.
More Baked Goodies:
Easy Bibingka
This is a soft, tasty and special bibingka done the easy way. You will love this sweet rice coconut cake topped with salted eggs and cheese.
Ingredients
- 1 cup rice flour (NOT glutinous rice flour)
- 1/4 cup all-purpose flour
- 1 and 1/2 tbsp baking powder
- 1 tsp salt
- 3/4 cup cup sugar
- 1/3 cup melted butter
- 400 ml coconut milk (1 can)
- 1/4 cup milk
- 3 large eggs, lightly beaten
- Â 1 salted egg, sliced into strips or in quarters, for the toppings
- 1/2 cup grated cheddar cheese or about 5-7 strips, for the toppings
- 1/4 cup shredded desiccated coconut, for toppings
- frozen banana leaves, thawed and wiped dry
Instructions
- Preheat oven to 375 F. Wash banana leaves and wipe dry. Line a 9 inch round baking pan with banana leaves, using two or more leaves to overlap if necessary.
- In a large mixing bowl, whisk together all the dry ingredients: rice flour, all-purpose flour, salt, sugar and baking powder. Make well in the center and pour the wet ingredients: melted butter, coconut milk, milk and the beaten eggs,
- Briefly beat everything with a wire whisk to combine. The mixture should be lump-free and smooth. Pour the thin batter into the prepared pan and bake at 375 F for 15 minutes. Take the pan out of the oven and arrange the salted eggs and cheese on top. Bake for 20 minutes more, or until golden on top. During the last 5 minutes, tent the pan with aluminum foil to prevent over-browning. Top with dried coconut flakes.
Notes
To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.
Store leftover bibingka by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 416Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 542mgCarbohydrates: 45gFiber: 1gSugar: 22gProtein: 8g
Baka po may recipe kau how to make salted eggs.mahirap po mahanap dito sa ibang bansa
Hi! Wala eh but you can omit the salted eggs from the recipe. Or if you can find those salted duck eggs from asian groceries, all you have to do is boil them 😉