Bibingka is a popular Filipino rice cake made primarily from milled rice or rice flour, coconut milk, and eggs. It is a soft, round-shaped delicacy that we usually see sold by small street vendors, by pasalubong shops, and are also now available in malls.
Traditionally, clay pots are used to bake Bibingka. Although today, it is more common to see them baked in specialized Bibingka ovens or in our kitchen oven.
Like many Pinoy rice cakes, Bibingkas may come in different sizes and ingredients, this usually depends on the province or town where the Bibingka is made.
Today, we will be learning an easy Bibingka recipe which you could definitely do at home! Who said only experts can make these? Learn the ingredients and the easy step-by-step instructions here:
INGREDIENTS:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2/3 cup coconut cream, room temperature
- 2 tsp butter, melted
- 2 eggs, beaten
- 1/2 cup water
- 1/2 cup sugar
- 75 g cheese, grated (for topping)
- 2 salted eggs, sliced (for topping)
HOW TO COOK:
- Preheat your oven to 350 F or 177 C.
- Prepare pans by lining three 5” round baking pans with wax paper or banana leaves.
- Combine the dry ingredients (rice flour, all-purpose flour, and baking powder) in a bowl.
- Combine the wet ingredients (water, eggs, sugar, coconut cream, and butter) in another bowl then mix well.
- Slowly pour dry ingredients over wet ingredients.
- Mix with a rubber spatula until thoroughly combined. Make sure there are no lumps (if lumps do form, strain mixture using a sieve).
- Fill prepared pans until 3/4 full.
- Top with grated cheese and salted egg.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Cool for a bit and serve!
Also try: Bibingkang Kanin and Bibingka De Pastillas
