Bibingka

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.

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 long way gone 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.

Bibingka

★★★★★ 5 from 5 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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.

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Ingredients

Scale 1x2x3x

Batter

• 2 cups rice flour
• 1/2 cup all purpose flour
• 1 cup sugar
• 2 cups coconut milk
• 2 eggs
• 4 tsp baking powder
• 1/2 teaspoon salt
• 1/2 cup oil

Toppings

• margarine
• 2 pcs salted duck egg, sliced
• grated coconut
• grated cheddar cheese

Others

• banana leaf

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Instructions

1. In a mixing bowl combine and mix all batter ingredients until mixture becomes smooth.
2. Prepare some moulds lined with banana leaf.
3. Pour in batter into your moulds up to 3/4 full.  Add 4 to 6 slices of salted duck eggs on top
4. Bake in a 190C preheated oven for 15 minutes.
5. Place back into the oven, set into grill mode, cover top with banana leaf to prevent it from burning then cook for 15 more minutes or until cooked (top should be a bit brown, like the photo above).
6. Remove from oven then brush with margarine and top with grated cheese and serve with grated coconut.

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