Bibingka is a traditional Filipino rice cake often enjoyed during the Christmas season.
Ingredients
- 2cupsrice flour
- 1cupcoconut milk
- 1cupwater
- 1cupsugar
- 2tspbaking powder
- 1/4tspsalt
- 1/2cupgrated fresh coconut or desiccated coconut (optional)
- 2piecebanana leaves (for lining, optional)
- 1tbspbutter or margarine (for greasing and topping)
- 1/2cupcheese, grated (for topping, optional)
- 2piecesalted duck eggs, sliced (for topping, optional)
How to make Bibingka
Preheat your oven to 375°F (190°C). If using banana leaves, soften them by passing them over an open flame or briefly boiling them.
If you have banana leaves, line a round cake pan with the leaves, making sure to cover the sides. Otherwise, you can grease the pan with butter or margarine.
In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Mix well.
In another bowl, mix the coconut milk and water.
Gradually pour the wet mixture into the dry mixture. Stir until well combined. If you’re using grated coconut, fold it in at this point.
Pour the batter into the prepared cake pan, filling it no more than 3/4 full to allow for rising.
If desired, place slices of salted duck eggs and sprinkle grated cheese on top of the batter.
Bake for about 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bibingka cool for a few minutes, then brush melted butter or margarine on top. Serve warm, and enjoy!
Tips & Tricks
Bibingka is often enjoyed with grated coconut, and you can also add a sprinkle of powdered sugar on top before serving.
You can also try adding other toppings like shredded cheese or even ube for a twist!
