In Today’s recipe, I will show you guys How to make Bibingka Filipino rice cake. Bibingka is a special dessert loved by Filipinos, especially during Christmas and happy times. This recipe is a way to honor Filipino traditions and enjoy the flavors of Filipino desserts.
Contents
Who Will Enjoy The Bibingka Filipino Rice Cake and Why It’s Great?
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Ingredients
To create this heavenly bibingka Filipino rice cake, you’ll need the following ingredients:
- Rice flour
- Coconut milk
- Eggs
- Sugar
- Butter
- Baking powder
- Salt
- Cheese (preferably kesong puti or cheese curds)
- Salted eggs
- Banana leaves (for lining)
Directions
Preparing the Batter:
- Mixing the Dry Ingredients: In a bowl, combine rice flour, sugar, baking powder, and a pinch of salt. Mix well to ensure even distribution of the ingredients.
- Incorporating Wet Ingredients: In a separate bowl, whisk together coconut milk and eggs until smooth. Gradually add this mixture to the dry ingredients, stirring continuously to form a smooth batter.
- Adding Butter: Melt the butter and gently fold it into the batter for a rich and creamy texture.
Baking the Bibingka:
- Prepping the Pan: Line a round baking pan with banana leaves for that authentic flavor. Preheat the oven to 350°F (175°C).
- Pouring the Batter: Pour the batter into the prepared pan, ensuring an even distribution.
- Adding Toppings: Top the batter with slices of salted eggs and cheese.
- Baking: Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Notes
Using banana leaves not only gives Bibingka a special taste but also makes it look pretty. If you can’t find fresh leaves, you can gently warm them over a fire to make them bendable. Have fun with your toppings! Besides the usual salted eggs and cheese, try putting on fruits, nuts, or a spoonful of coconut cream, it’s your choice.
FAQ
Can I make this recipe gluten-free?
Yes, indeed! Since rice flour doesn’t have gluten, this bibingka Filipino rice cake is awesome for people who can’t have gluten or have celiac disease.
How to Store?
If you have extra Bibingka left, put it in a sealed container in the fridge. You can enjoy it for the next 3-4 days! When you’re ready to eat, gently warm the slices in the oven or microwave.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Baking pan
- Oven
- Banana leaves for lining
Drink Pairings
Pair this bibingka Filipino rice cake with a warm cup of tsokolate (Filipino hot chocolate) for the ultimate indulgence. or a Calamansi Juice.
Conclusion
Bibingka Filipino rice cake recipe. Discover the wonderful flavors of the Philippines right in your kitchen. Share this yummy recipe with your friends and family. don’t miss out on more tasty recipes from around the world, subscribe to our blog.
Bibingka Filipino Rice Cake
Ingredients
- Rice flour
- Coconut milk
- Eggs
- Sugar
- Butter
- Baking powder
- Salt
- Cheese (preferably kesong puti or cheese curds)
- Salted eggs
- Banana leaves (for lining)
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Instructions
- In a bowl, combine rice flour, sugar, baking powder, and a pinch of salt. Mix well to ensure even distribution of the ingredients.
- In a separate bowl, whisk together coconut milk and eggs until smooth. Gradually add this mixture to the dry ingredients, stirring continuously to form a smooth batter.
- Melt the butter and gently fold it into the batter for a rich and creamy texture.
Baking the Bibingka:
- Line a round baking pan with banana leaves for that authentic flavor. Preheat the oven to 350°F (175°C).
- Pour the batter into the prepared pan, ensuring an even distribution.
- Top the batter with slices of salted eggs and cheese.
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
