Bibingka is a type of rice cake from the Philippines. Bibingka is made with rice flour, eggs and coconut milk. Bibingka rice cake is a popular street food in the Philippines and traditionally eaten during Christmas season.
Bibingka is a lightly sweet, moist Filipino cake and traditionally cooked over charcoal in a banana-leaf lined clay pot. This simpler version is made in a cake pan in the oven.
- banana leaves
- 1 1/2 cup rice flour
- 1/2 cup malagkit (glutinous) rice flour
- 1 tsp baking powder
- 3/4 cup white sugar
- 3 eggs, beaten
- 1/2 cup melted butter
- 1 cup coconut milk
- 1 salted egg, cut into wedges
- 3 tbsp melted butter
- 1 tbsp grated cheddar cheese
- 1 tbsp grated coconut milk
- sugar (optional)
- Preheat oven to 375 degrees.
- Line pan with banana leaves and brush with butter.
- In a bowl, combine butter, coconut milk and egg. Mix thoroughly.
- In a bigger mixing bowl, combine malagkit rice, rice flour, baking powder and sugar in a bowl. Mix thoroughly.
- Combine egg mixture to the rice mixtures. Mix thoroughly. Taste test if more sugar is needed.
- Pour mixture into the pan lined with banana leaves.
- Top flour mixture with salted eggs.
- Bake for 20-30 minutes or until rice cake is fully cooked.
- Remove bibingka from the oven and brush with butter.
- Change oven temperature to broil. Return bibingka to the oven and broil for few minutes until bibingka turns lightly brown and crisp.
- Remove Bibingka from the oven, brush with butter and top with sugar, cheese and grated coconut milk.
- Serve warm and enjoy!
(click on name link below the picture to see complete recipes)
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