Waiting for Christmas season to taste this wonderful kakanin? Wait no more! Learn how to make your own bibingka.
Typically eaten during the Christmas season, bibingka is a Philippine rice cake that is made with rice flour and coconut milk or water. It is usually eaten along with puto bumbong after the customary Simbang Gabi. Though other ingredients can vary, eggs and milk are the most common secondary ingredients. The traditional preparation is very time consuming. With creativity, the process becomes much easier nowadays. Just click your oven on and you are ready. All the same, the end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with that pleasantly unique aroma of the toasted banana leaves. And of course, toppings! Commonly, toppings consist of butter/margarine, sugar, cheese, or grated coconut. Others would prefer pinipig or pounded immature rice grains, pineapple and yours truly’s favorite, salted duck eggs!
Variations already exist for bibingka, generally because of the type of flour used. Bibingka galapong (rice flour) and bibngka malagkit (glutinous rice flour) are just the two common. There is also one that is made of cassava flour and one with added tuba or that liquor from Arecaceae sap. Yay!
Ready for your own home-made bibingka! Let’s bring Christmas in to your kitchen! Enjoy!
- 1 tablespoon baking powder
- 6 pieces banana leaves, round shape; about 9 inches in diameter
- ½ cup butter
- 1 ½ cup coconut milk
- 3 eggs
- ½ cup sticky rice flour
- 2 cups rice flour
- 1 piece salted egg, cut into wedges
- 1 cup sugar
For Bibingka Toppings
- 1 tablespoon butter
- 1 tablespoon cheese, cheddar cheese or Edam cheese
- 1 tablespoon grated coconut
- 1 tablespoon sugar
- Preheat oven to 375° F.
- While preheating the oven, brush butter onto the banana leaves.
- Line the pans with banana leaves.
- Beat the eggs.
- Combine the eggs with butter and coconut milk and mix everything thoroughly.
- Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
- Combine egg and rice mixtures.
- Pour mixtures equally into the pans.
- Top the mixtures with salted eggs.
- Bake for 25 minutes.
- When the rice cakes are already baked, brush butter onto them.
- Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
- When done, add toppings to the rice cakes.
Recipe Source: Kerlyn Bautista
Image Source: http://www.thelovelyplanet.net/category/people/page/19/