Bibingka (Filipino Rice Cake) Recipe – EataHolix


Bibingka Recipe

A coconut-seasoned, banana-leaf scented rice cake finished off with caramelized coconut strips. Eating bibingka, a feathery, softly improved rice cake, is firmly connected with Christmas time in the Philippines. It was the fundamental explanation I went to every one of those 12 PM masses as a youngster the inebriating smell drifted down the paths of the congregation and made them inch nearer to the entryways with an end goal to be the first at the well-known bibingka slow down. Follow this Bibingka recipe to make it taste better.

Bibingka has a place under the umbrella of kakanin, a class of native desserts made altogether out of rice-based snacks, such as Biko. It is generally produced using marginally sharp galapong (ground-aged tacky rice), coconut milk, water, and sugar. The thick player was filled with earthenware holders fixed with banana leaves, finished off with more banana leaves, and encompassed by hot coals. This cooking procedure delivered a delicate, elastic cake imbued with the tropical fragrance of toasted banana leaves.

Filipino Rice Cake

Advantageously prepared on a stove

Advantageously prepared in a stove (no hot coals required), this bibingka recipe is compliment and chewier and finished off with caramelized macapuno (the delicate, jam-like tissue of a coconut varietal). I’ve made the banana leaf discretionary, yet on the off chance that you’re ready to get your hands on a banana leaf, use it to line your container. To make it, whisk together dissolved spread, sugar, egg, coconut milk, baking powder, a touch of salt, and a mix of white and sweet rice flours into a hitter, empty it into a cake container or cast iron skillet, and heat the cake in a respectably hot stove until it starts to set at the edges.

By then, haul the cake out of the broiler, layer macapuno over the top, and return it to the stove until the cake is totally set. Haul it out once again, get the grill moving, sprinkle the highest point of the cake equitably with sugar, and afterward a short spell under the oven’s extraordinary hotness creates a gently burned bibingka with sweet caramelized macapuno.

Bibingka is the best to delight in warm with a cup of steaming hot espresso or tea, and, surprisingly, however, it’s related to Christmas, it’s delectable whenever of the year. Go ahead and likewise top yours with cut salt duck egg, destroyed cheddar, or even pineapple cuts.

Filipino Rice Cake

Bibingka Recipe Ingredients

  •  Banana leaf                                                 cut into two 8-inch-wide by 10-inch-long pieces
  • Unsalted margarine                                   2 ounces(4 tablespoons; 55g), dissolved, isolated
  • White rice flour                                           3 ounces(1/2 cup; 85g)
  •  Sweet rice flour                                           1 1/4 ounces(1/4 cup; 40g), ideally mochiko (see note)
  •  Baking powder                                            1 1/2 teaspoons (7g)
  •  Diamond Crystal genuine salt                 1/8 teaspoon salt
  •  Sugar                                                             2 3/4 ounces(1/4 cup in addition to 2 tablespoons; 80g)
  •  Full-fat coconut milk                                  3/4 cup (175ml)
  •  Egg                                                                1(1 3/4 ounces; 50g)
  •  Macapuno                                                    3 ounces (85g)depleted (see note)

Ingredients for Filipino Rice Cake

Bibingka Recipe Step 1

Change broiler rack to center position and preheat to 375°F (190°C). In the case of utilizing banana leaf, wash banana leaf pieces under chilly running water and wipe off with paper towels. Working with each piece of banana leaf in turn, hold banana leaf with utensils around 2 creeps above the medium-high fire of a gas burner, turning each 3 to 5 seconds, until delicate and malleable, around 15 seconds.

Move to a plate and rehash with an outstanding piece of banana leaf. Place banana leaf pieces in an 8-inch anodized aluminum cake container or cast iron skillet, orchestrating them in a covering setup to totally cover the base and sides of the dish, pushing down on them with your hands to guarantee they are flush with the container.

Brush uniformly with 1/2 ounce (1 tablespoon; 15g) softened margarine and put away. Then again, in the event that not utilizing banana leaf, oil an 8-inch anodized aluminum cake dish or cast iron skillet with liquefied spread or container shower and line with material; put away.

Step 2

In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt until very much consolidated, around 1 moment. This dry combination will look homogeneous well before it genuinely is, so use persistence at this stage, and whisk longer than may appear to be needed.

Step 3

In a huge bowl, whisk together 1 ounce (2 tablespoons; 30g) liquefied margarine, sugar, coconut milk, and egg, until sugar is disintegrate and the combination is completely joined. Add flour combination to coconut milk blend and whisk together until totally smooth and no dry flour stays, around 1 moment. Utilizing an adaptable spatula, overlay the hitter more than once from the base up, then, at that point, scratch into the arranged container.

Step 4

Heat until the player is starting to set at the edges, around 10 minutes. Eliminate from stove and uniformly disperse macapuno in a solitary layer up and over. Return dish to broiler and keep on baking until cake is puff, edges are gently seared, and a toothpick embed in the middle emerges with not many soggy morsels append, or to an interior temperature of around 200°F (93°C), around 12 minutes.

Step 5

Eliminate from stove and preheat grill. Brush the top of the cake with staying softened spread and delicately sprinkle sugar equitably up and over. Sear until cake is brilliant brown and macapuno is marginally caramelized, around 2 minutes.

Step 6

Move the skillet to a wire rack and cool for 10 minutes. Run a margarine blade along the edges to relax. Then, at that point, reverse onto a wire rack. Eliminate banana leaves or material, and put the cake straight up on the serving platter. Serve warm.

Tools used for Bibingka Recipe

8-inch cast iron skillet or anodized aluminum cake dish.


  1. New or frozen banana leaves can be bought in Asian business sectors and on the web. To store unused new banana leaves, wrap them firmly in plastic. Move to a zipper-lock pack, and freeze for as long as 90 days. In the event that utilizing frozen banana leaves, thaw out in the cooler short-term.
  2. I favor Koda Farms brand mochiko (sweet rice flour) for its fine, smooth surface. You can substitute different brands of sweet rice flour. Simply make certain to filter it two times first to dispose of any irregularities prior to adding it to your bibingka hitter.
  3. Macapuno, or coconut sport strings, are safeguard youthful coconut strips produce using an assortment of coconut that has a delicate jam-like tissue and contains next to no water. It tastes better than your commonplace coconut and is generally utilized in Filipino sweets. Macapuno can be found in Filipino or Asian business sectors and on the web.
  4. Whenever wanted, you can add different fixings, like 1/4 cup destroyed cheddar, and 1/4 cup frozen defrosted ground coconut. And 1 cut salted duck egg after you brush the top with spread and sprinkle it with sugar.

Make and Store

The hitter can be ready ahead of time and refrigerated in an impermeable holder for as long as 5 days.

Wrapped firmly in foil or plastic, bibingka will save for as long as 3 days at room temperature. Warm in the microwave in 10-second spans.


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