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by sanna last updated November 13, 2020 posted November 13, 2020 2 Comments

Easy Bibingka

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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 the pan, freshly baked.

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.

Sliced bibingka in a pan.

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.

The ingredients for the bibingka and mixing in the wet ingredients to the dry ingredients.

Mixing the bibingka batter.

Pouring the bibingka batter into the pan.

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:
  • Ube Pianono
  • Spanish Bread
  •  Puto Pao
  • Filipino Style Egg Pie
  • Cassava Cake
Continue to Content
Easy Bibingka

Easy Bibingka

Yield: 9 inch round
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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
  •  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

  1. 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.
  2. 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,
  3. 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: 1
Amount Per Serving:Calories: 416Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 542mgCarbohydrates: 45gFiber: 1gSugar: 22gProtein: 8g
© sanna
Cuisine: Filipino / Category: cakes

Easy and soft bibingka done the easy way.
A super soft and moist coconut rice cake- Bibingka.

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Filed Under: All Baked Goods, Cakes, Filipino Tagged With: asian

Reader Interactions

Comments

  1. Chona Lawrence says

    November 14, 2020 at 5:20 am

    Baka po may recipe kau how to make salted eggs.mahirap po mahanap dito sa ibang bansa

    Reply
    • sanna says

      November 17, 2020 at 7:34 am

      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 😉

      Reply

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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