Bibingka Recipe – Filipino Recipe
Bibingka Recipe 2023 (Using Rice Flour)
Bibingka, is a traditional rice cake from the Philippines being sold in the streets during Chrismat season. The main ingredients of bibingka are usually rice flour and coconut milk. The coconut milk gives the cake its slightly sweet and nutty flavor, as well as a soft and slightly sticky texture. It is typically baked over hot coals in a special bibingka pan or a clay pot lined with banana leaves, giving it a slightly smoky aroma and a crisp, golden-brown top.
Butter, grated coconut, salted eggs, sugar, and other toppings can be added to bibingka or it can be served plain. Many Filipinos around the world enjoy this delectable and soothing treat.
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HOW TO make bibingka recipe
In a large bowl, mix the rice flour, sugar, baking powder, and salt. Mix it until well-combined, add coconut milk, vegetable oil, melted butter, egg, and mix it well. Add cheese into the mixture and whisk it. Toast the banana leaves using induction or gas stove. Place the banana leaves into the molder. Scoop batter and transfer it to the molder. Add sliced salted eggs on top of the butter mixture in the molder. Place the molders in the oven rack and bake for 20-25 minutes in 180°C. Add sliced quickmelt cheese on top and bake it again. If desired, you can add sliced salted egg and cheese on top and bake it again for 5 minutes. Test if it is cooked by poking it using a toothpick. If the toothpick comes out clean, it is cooked. Remove the bibingka in the oven and brush star margarine on top of it, let it cool before slicing and serving. If desired, add grated coconut in the bibingka.
What are some popular toppings for bibingka?
Some popular toppings for bibingka are butter, grated coconut, salted egg, and sugar. Some regions in the Philippines may have their own unique toppings as well.
Is bibingka gluten-free?
Bibingka can be gluten-free if made with rice flour that is certified gluten-free. However, some versions of bibingka may use wheat flour, so it’s important to check the ingredients if you have a gluten intolerance or allergy.
Tips on Cooking this recipe
For best result of Bibingka Recipe use fresh coconut milk
Put your preferred toppings for more satisfying result
Don’t overmix the batter
Level: Easy
Yield: 4 serving
Cooking time: 20 minutes
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Bibingka Recipe
Servings: 4
Calories: 3239kcal
Cost: 5
Ingredients
- 2 1/2 Cup Rice Flour
- 2 Tablespoon Baking powder
- 1 Cup White Sugar
- 1/2 teaspoon Salt
- 3 Pieces Egg
- 2 Tablespoon Vegetable Oil
- 2 Tablespoon Melted butter
- 400 ml Coconut Milk
- 1-2 Pieces Salted Egg
- 1 Cup Cube Cheese
- Margarine
- Quick melt cheese
- Shredded coconut
- Banana Leaves
Instructions
- In a large bowl, mix the rice flour, sugar, baking powder, and salt. Mix it until well-combined, add coconut milk, vegetable oil, melted butter, egg, and mix it well.
- Add cheese into the mixture and whisk it. Toast the banana leaves using induction or gas stove.
- Place the banana leaves into the molder. Scoop batter and transfer it to the molder.
- Place the molders in the oven rack and bake for 20-25 minutes in 180°C. Add sliced quickmelt cheese on top and bake it again.
- If desired, you can add sliced salted egg and cheese on top and bake it again for 5 minutes. Test if it is cooked by poking it using a toothpick.
- If the toothpick comes out clean, it is cooked. Remove the bibingka in the oven and brush star margarine on top of it, let it cool before slice and serve.
- If desired, add grated coconut in the bibingka.
- Add in corn and boil for 15 minutes more while stirring occasionally. Then, remove the crabs and set aside.
- Let the corn boil until it’s soft and cooked. Once the corn is cooked, remove it and set aside.
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Nutrition
Serving: 1357g | Calories: 3239kcal | Carbohydrates: 388.74g | Protein: 103.04g | Fat: 140.33g | Cholesterol: 2963mg | Sodium: 2836mg | Potassium: 2246mg | Fiber: 22.7g | Sugar: 9.46g | Vitamin A: 3863IU | Vitamin C: 95.7mg | Calcium: 1343mg | Iron: 16.59mg
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