Bibingka is one the most popular rice cakes in the Philippines. Its staple ingredients include rice flour, eggs, and milk. It is traditionally eaten during Christmas season and commonly sold by vendors outside the church after Simbang Gabi together with Puto Bumbong, Puto, and other delicious kakanins. But it is also common to eat Bibingka for snacks or serve it during other special occasions. For me, Bibingka is great to eat with coffee.
Bibingka varies in sizes but the usual dimension is that of a regular plate, it also has different toppings; some versions have shredded coconut meat on top, while others have grated cheese, and even salted eggs!
The long-established way of cooking Bibingka involves a container lined with banana leaf and placed over preheated charcoals. The Bibingka mixture then is poured into the container and another piece of banana leaf is placed on the mixture and topped with more charcoals. I remember when I was a child I was so fascinated by how Bibingka is cooked!
Try out my version of the classic Bibingka and let me know what you think!
1 cup rice flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 cup water
2 eggs, beaten
1/2 cup sugar
2/3 cup coconut cream, room temperature
2 teaspoons butter, melted
75 grams cheese, grated
Preheat the oven to 350°F.
Line three 5-inch round baking pans with wax paper.
In a bowl, mix together the rice flour, all-purpose flour, and baking powder
In a separate bowl, combine water, eggs, sugar, coconut cream, and butter. Mix them well together.
Slowly pour dry mixture over the wet mixture all the while mixing it thoroughly with a rubber spatula. Make sure the mixture have no lumps!
Pour the Bibingka mixture over the prepared pans but make sure not to spill. Just fill two-thirds.
Top it with grated cheese and bake in the oven for 25 minutes.
When done, take it out of the oven and let it cool. Slice it into smaller portions and you’re done!
Tita Kathy’s tip:
Want your Bibingka to become truly special? Aside from cheese, top it also with sliced salted eggs. For a more authentic look, wax paper is substituted with banana leaves. You can find them in your favorite Filipino or foreign shop in your city, they are normally frozen, since they are imported from Asia. How did you find this recipe? Let me know on the comment box below!