Here comes another type of rice cake that is popularly served during special occasions, especially Christmas–the Bibingka!
Here in the country whenever the -ber months start, we start to think about everything that is Christmas-y. We think about Christmas colors, Christmas songs, and Christmas food. There are a lot of Christmas foods, but this is one to stand out, don’t you think? Imagine that golden fluffy rice cake as you bite it, I’m sure you’re thinking about it even if there are no holidays around!
In this article, say goodbye to your Christmas cravings! Here, we firmly believe that cravings wait for no one, and we believe that you deserve a delicious bibingka any time you want one.
Whether you want these all for yourself, or you want to spread love to your family and friends, this recipe will surely not disappoint. Read on below to see tips and trivia about this fluffy bibingka goodness.
What is Bibingka?
Bibingka is a type of rice cake which is popular in the Philippines and even extends to other countries such as Indonesia. It is made from rice flour, and coconut milk along with other sweet flavorings that is turned into a soft cake.
It is traditionally baked using a clay oven and is commonly topped with salted eggs and grated coconuts, sometimes granulated sugar.
It grew popularity mainly also because of Spanish influence. The widespread Catholic religion in the country–over the years–has maintained a kind of tradition that every night after the masses during Christmas season, the people would eat rice cakes such as the bibingka and puto bumbong.
Ingredients You’ll Need
Coconut Milk or Gata
We will be using coconut or gata in this recipe. In case you don’t have access to one, try replacing this with equal parts of fresh milk. To learn more about coconut milk, see this article: Gata Vs Kakang Gata.
Banana Leaves
Banana leaves are traditionally used as a lining or mold for the bibingka. This is optional to use but in case you will use one, make sure to run the leaves over fire to make it more pliable. If you only have access to frozen banana leaves, simply thaw and wipe them dry to use.
Toppings
The toppings used for this bibingka recipe are optional, and it will still be delicious even without it.
But if you want to stick to a more traditional recipe, be sure to include the topping ingredients when making the bibingka. If you still find a lack of taste for the bibingka and you don’t have these available, sprinkling the top with sugar is also acceptable.
Aside from these, we will also be using other regular baking ingredients like flour, rice flour, baking powder, egg, butter, sugar, and salt. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Oven- For easier cooking, we will do a simple baking using an oven. You will need a conventional oven that’ll feet the servings (or cook by batch) and can be set up to 175 C (350 F).
- Molds- We will also need bibingka (aluminum) molds to contain the batter and also serve as the vessel while baking.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Bibingka
Making bibingka nowadays has been easier because of the increase in availability of modern equipment. So you don’t even need to think about traditional tools being used such as a clay oven. Although if you still want that authentic feel for the bibingka, it is still acceptable. However in this recipe, we are going to use a normal oven.
First off, we are going to mix our dry ingredients and our wet ingredients. It is a good idea to have them combined separately at first to have a finer consistency when combining all of our ingredients. Make sure that when mixing, no lumps are formed so we can achieve a smooth and fluffy bibingka.
When preparing the pan for baking the bibingka, a wax paper is used to avoid parts of the mixture to stick into the pan. If you want to keep to the tradition, you can use banana leaves brushed with butter. It also gives that banana leaf-y taste we all know and love so it depends on your choice. If none of the mentioned above are available, simply brush the pan with butter generously.
Cooking Tips
- Combine all ingredients and whisk together until there are no lumps. The batter should have a pancake batter consistency.
- To check if it is finished, use toothpicks or a cake tester. Insert it into the center of the bibingka – if it comes out clean, it’s done. A finished bibingka should not jiggle and is slightly golden on the top.
- For a richer color, add a drop or two of yellow food coloring to the batter.
- Add sliced cream cheese, queso de bola, kesong puto, or sharp cheddar cheese for a delicious topping.
- To achieve the traditional charring that comes with cooking in clay pots, broil the bibingka for 1 to 2 minutes after it has set.
How to Serve Bibingka
Bibingka is best served freshly cooked as a snack or as a dessert. It is best to pair this with hot chocolate or hot coffee.
How to Store and Reheat Bibingka
To ensure your bibingka stays fresh, cover the pan tightly with plastic film or aluminum foil. It can be stored at room temperature for up to two days, but for longer storage, transfer to clean food container with lid and refrigerate.
To reheat, the best practice with be to reheat in a conventional oven or oven toaster. But for faster reheating, a microwave oven will do.
Other Types of Bibingka
There are many types of bibingka that you will encounter in the country. Here are some:
- Bibingkang Kanin
- Bibingkang Malagkit
- Bibingka Macapuno
Other Filipino Delicacy Recipes
- Puto Cheese Recipe
- Cassava Cake Recipe
- Suman Sa Lihiya (With Coconut Caramel Sauce) Recipe
- Easy Kutsinta (Kutchinta) Recipe
For a quick reference about this recipe, see the recipe table below:
Special Bibingka Recipe
Equipment
- Oven
- Molds
Ingredients
Bibingka Ingredients
- 1 cup rice flour
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 2 pcs raw egg, beaten
- 1 cup coconut milk (gata), you can also use fresh milk
- ½ cup butter, melted
- ¾ cup sugar
- ½ tsp salt
Topping Ingredients
- ¾ cup cheese, grated
- ½ cup coconut, grated (optional)
- 2 pcs salted egg, (optional)
Instructions
- Preheat the oven at 350 F (175 C).
- In a large bowl, add-in the rice flour, all-purpose flour, baking powder, salt, and sugar (dry ingredients).
- In another bowl, add-in the beaten eggs, coconut milk, and melted butter (wet ingredients). Mix until well-incorporated.
- Carefully add-in the dry ingredients over the wet ingredients. Mix them together using a whisk or a rubber spatula until a smooth texture is achieved.
- Prepare a baking pan lined with wax paper or pre-cut banana leaves. Brush with butter.
- Pour-in the bibingka mixture into the baking pan. Bake for 15 minutes.
- Top with grated cheese and salted egg.
- Bake for another 15 to 20 minutes or until golden brown.
- Brush with melted butter as desired and top with grated coconuts. Serve and enjoy!
Notes
Nutrition
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