Bibingka Recipe

Bibingka Recipe

From: The Philippines

By: Dece Madarimot

To the Filipino people, bibingka represents love and giving. It's traditionally served at Christmastime and throughout Simbang Gabi, a 9 day night mass in anticipation of Christmas. 

As Dece says, bibingka isn't bibingka without the banana leaves! This sweet and salty rice cake should be baked in the leaves for a delicious smoky aroma. It can be served with a variety of toppings including shredded coconut, sugar sprinkles, salted duck eggs, and even grated cheese. 

Serve with hot cocoa or coffee to enjoy this delicious and cozy dessert the Filipino way. 

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  • Prep Time

    Less than 10 min

  • Cook Time

    Less than 30 min

  • Serves

    4+

  • Meal Type

    Dessert

  • Dietary Stuff

    Contains Dairy

  • Difficulty

    Advanced - Get Ready for a Culinary Adventure!

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How to Prepare Bibingka

Ingredients:

1⅔ cup of rice flour
½ cup of glutinous rice flour
1 tbsp of baking powder
½ tbsp of salt
3 eggs
¾ cup of white sugar
½ cup of unsalted melted butter
1 ½ cup of coconut milk
1 salted duck egg, peel and cut vertically into 4
½ cup of grated cheddar cheese
½ cup of grated coconut
1 banana leaves

Instructions:

Preheat oven to 190°C (375°F).

Wilt the banana leaves: cut into 10–12-inch pieces. Wash. Hold sides of the lease, carefully moving it over a medium flame on the stovetop for 5 seconds on each side. Repeat with remaining leaves.

Next, trim banana leaves so they will fit into medium-sized egg tart molds. Cover every part of mold completely, allowing the leaves to overlap as needed. Set aside.

In large bowl, whisk eggs, white sugar, ¼ cup of melted butter, and coconut milk.

Sift rice flour, glutinous rice flour, baking powder, and salt over bowl of egg mixture.

Whisk together until there are no lumps. Batter should be smooth.

Pour batter until 2/3 full into banana leaf molds that were set aside.

Add salted duck egg and grated cheddar cheese on top.

Place molds on baking sheet.

Bake for 30-35 minutes or until top is golden brown.

Brush melted butter generously on top of the fresh bibingka immediately after removing from oven.

Add grated coconut. Enjoy!

How to Serve Bibingka

Serve the bibingka hot with a chocolate drink on the side.

Tips for Making this Bibingka Recipe

I know that the banana leaves part is quite tricky, but I know you can do it! The step to wilt them is crucial.

If you can't find a salted duck egg for this recipe as a garnish don't fret: the Bibingka is still delicious.

What is Filipino Bibingka Made Of?

Filipino Bibingka is made of a mixture of glutinous rice flour and coconut milk, which is then baked in a clay pot lined with banana leaves.

Other ingredients that may be added to the mixture include sugar, butter, and cheese. Bibingka is usually served with grated coconut, butter, and sometimes a sweet coconut jam called latik on top.

Some variations may also include duck eggs, salted eggs, or diced meats.

What Does Bibingka taste like?

Bibingka tastes slightly sweet and savory with a soft and moist texture. The glutinous rice flour and coconut milk give it a creamy and slightly chewy consistency, while the sugar and cheese add a hint of sweetness. The banana leaves used to line the clay pot may also impart a subtle earthy and fragrant flavor to the bibingka.

Bibingka is a very delicious and satisfying treat, especially when served warm.

Why is it Called Bibingka?

The word "bibingka" is derived from the Spanish word "bebinca," which means "cake."

It is thought that the term "bibingka" was coined during the Spanish colonial period in the Philippines, when the country was introduced to a variety of European cakes and pastries.

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