When I see some bibingka it reminds me about Christmas, it is because this type of rice cake is usually sold outside the churches during “Simbang Gabi” (a nine-day mass ritual before Christmas eve that happens very early in the morning) and “Misa de Gallo” (Christmas eves mass). Bibingka is made out of rice flour and coconut milk cooked in a clay pot lined with banana leaf over a charcoal heat placed on the bottom and on the top. A very soft type of cake that is lightly charred with a very pleasant banana leaf smell. It is then topped with salted duck eggs, margarine and grated coconut.
I know Christmas is finished but definitely there’s no one stopping me to bake this Filipino Christmas favourite which I highly suggest you should try. Though it is not cooked in the traditional manner of using charcoals and terracotta pots this is the next best thing, just remember to use a banana leaf lining as that gives it that unique flavour.
- 2 cups rice flour
- 2 cups sugar
- 2½ cup coconut milk
- 6 eggs, beaten
- 5 tsp baking powder
- ½ teaspoon salt
- 6 tbsp margarine, melted
- 2 pcs salted duck egg, sliced
- grated coconut
- banana leaf
- Sift together rice flour, baking powder, and salt. Set aside.
- Using a hand mixer beat eggs until frothy, add sugar and beat until sugar is dissolved.
- Pour egg mixture into the flour mixture and start mixing together.
- Add melted margarine and coconut milk. Mix evenly using a hand mixer at low speed.
- Prepare some moulds lined with banana leaf, I used muffin pan for this recipe.
- Pour in batter into your moulds up to ¾ full.
- Bake in a 190C preheated oven for 15 minutes.
- Remove from oven then place salted egg slices.
- Place back into the oven and bake for 15 more minutes or until cooked (top should be a bit brown, like the photo above).
- Remove from oven then brush with margarine and top with grated coconut.
- Serve while hot.