Description
Bibingka is a traditional Filipino rice cake that is soft, slightly sweet, and infused with rich coconut milk and melted butter. This delightful dessert is typically enjoyed during the holiday season and often garnished with grated mild cheese and salted egg slices for a unique savory contrast. Baked in banana leaf-lined pans, bibingka carries a distinct aroma and flavor reminiscent of Filipino festivities.
Ingredients
Scale
Dry Ingredients
- 1 cup rice flour
- 0.25 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
Wet Ingredients
- 3 large eggs
- 1 cup coconut milk
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Toppings
- 0.5 cup grated mild cheese (such as cheddar or Edam)
- 2 salted eggs, sliced (optional)
- 2 tablespoons unsalted butter, melted for brushing
- 2 tablespoons granulated sugar for topping
Additional
- Banana leaves for lining the pan (optional)
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). If using banana leaves, briefly pass them over an open flame to soften and make them pliable. Line a 9-inch round baking pan with the softened banana leaves, then lightly grease the leaves with butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together rice flour, all-purpose flour, baking powder, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until frothy. Add coconut milk, melted butter, and vanilla extract and mix thoroughly.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and well incorporated without any lumps.
- Assemble: Pour the batter into the prepared pan lined with banana leaves. Evenly sprinkle grated cheese over the surface. If using, arrange slices of salted egg on top.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the cake is set, the top is lightly golden, and a toothpick inserted into the center comes out clean.
- Finish the Topping: Remove the bibingka from the oven and immediately brush the surface generously with melted butter. Sprinkle the top with the additional granulated sugar.
- Caramelize Sugar: Return the cake to the oven and bake for an additional 2 to 3 minutes to allow the sugar to lightly caramelize and form a subtle crust.
- Serve: Let the bibingka cool slightly before slicing. Serve warm for the best taste and texture experience.
Notes
- For a more traditional flavor and presentation, bake using individual molds and top with shredded coconut instead of cheese.
- Bibingka is best enjoyed fresh and warm to appreciate its soft texture and fragrant aroma.
- Banana leaves are optional but add a distinctive flavor and aroma to the cake when used.
- Salted eggs can be omitted if preferred for a purely sweet version.
