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Bibingka: Easy 1-Hour Filipino Rice Cake

Bibingka
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This recipe for Bibingka offers a delightful and easy way to create a traditional Filipino rice cake, perfect for holiday celebrations. It’s a gluten-free treat with a warm, inviting aroma and a sweet and savory flavor profile, customizable with various toppings.

Ingredients

Scale
  • 2 cups Rice Flour
  • 0.5 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 0.5 cup Butter
  • 0.75 cup Granulated Sugar
  • 1 cup Coconut Milk
  • 0.5 cup Fresh Milk
  • 2 large Raw Eggs
  • 2 large Salted Duck Egg
  • 0.5 cup Grated Cheese
  • 0.5 cup Grated Coconut
  • 2 pieces Pre-cut Banana Leaf

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together rice flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and gradually add granulated sugar until fluffy.
  4. Whisk in the raw eggs until well incorporated.
  5. Combine the dry mixture with the wet mixture, then whisk in coconut milk and fresh milk until smooth.
  6. Line a baking pan with pre-cut banana leaf or parchment paper, and pour in the batter.
  7. Bake for 15 minutes.
  8. Top with sliced salted duck egg and grated cheese, then return to the oven.
  9. Bake for an additional 15-20 minutes, or until the top is medium brown.
  10. Cool slightly, then brush with butter and sprinkle with grated coconut.

Notes

  • Optional: Enjoy with a dusting of powdered sugar for added sweetness.
  • For a dairy-free option, substitute butter with vegetable oil.
  • For a vegan substitute for eggs, use flaxseed meal mixed with water.
  • Regular salted eggs can be used as a substitute for salted duck eggs.
  • Shredded desiccated coconut is a tasty option for grated coconut.
  • Parchment paper can be used as a substitute for banana leaf.

Nutrition

Find it online: https://keepityummy.com/bibingka-easy-filipino-rice-cake/

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