Description
Bibingka is a traditional Filipino rice cake that is soft, moist, and rich with coconut flavor. Perfectly baked with a delightful combination of salted duck eggs, cheese, and grated coconut, this dessert is a festive favorite especially during Christmas. Lined with fragrant banana leaves, it’s a unique treat that combines the creamy texture of coconut milk with the subtle sweetness of rice flour, making it a deliciously comforting snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 1 cup coconut milk
- 1/4 cup water
- 2 large eggs
- 1/4 cup melted butter
Toppings and Others
- Banana leaves (for lining)
- 1/2 cup grated cheese
- 1/2 cup salted duck eggs (sliced)
- 1/4 cup grated coconut (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Soften banana leaves by briefly heating or steaming them, then line a round cake pan with the leaves, allowing them to overlap and extend beyond the edges for a rustic presentation.
- Mix Dry Ingredients: In a large mixing bowl, combine rice flour, all-purpose flour, baking powder, salt, and sugar. Whisk together to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk coconut milk, water, eggs, and melted butter thoroughly until smooth.
- Make Batter: Gradually pour the wet mixture into the dry ingredients while stirring gently until you get a smooth, lump-free batter.
- Pour and Top: Pour the batter into the prepared banana leaf-lined pan. Arrange sliced salted duck eggs evenly on top and sprinkle generously with grated cheese.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the bibingka is golden brown on top and a toothpick inserted into the center comes out clean.
- Finish and Serve: Remove from the oven and let it cool slightly. Brush the top with melted butter and sprinkle grated coconut over before serving warm to enjoy the full flavors and textures.
Notes
- For a more traditional texture, you may use only rice flour instead of combining with all-purpose flour.
- If banana leaves are unavailable, substitute with parchment paper to line the pan.
- Adjust the level of sweetness by increasing or decreasing the amount of granulated sugar to your preference.
