Description
Learn how to make delicious Bibingka, a Filipino rice cake traditionally enjoyed during Christmas. This recipe yields moist and flavorful cakes topped with salted duck eggs and cheese.
Ingredients
Scale
Dry Ingredients:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup coconut milk
- 1/4 cup fresh milk
- 3 large eggs
- 1/4 cup melted butter
- banana leaves (wilted and cut to fit pans)
- 1/4 cup grated cheese
- 1/4 cup salted duck egg slices
- butter for topping
- grated coconut for serving
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C) and line small round baking pans with greased banana leaves.
- Mix Dry Ingredients: Whisk rice flour, all-purpose flour, sugar, baking powder, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, mix coconut milk, fresh milk, eggs, and melted butter until smooth.
- Combine Mixtures: Pour wet mixture into dry ingredients, mix until just combined.
- Bake: Fill pans two-thirds full, top with salted egg and cheese. Bake for 25-30 minutes until golden and a toothpick comes out clean.
- Finish: Brush with butter when hot. Serve warm, topped with grated coconut.
Notes
- You can make a gluten-free version by substituting all-purpose flour with more rice flour.
- For a traditional taste, use galapong (fermented rice batter) instead of rice flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 small cake
- Calories: 290
- Sugar: 14g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
