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Bibingka (Filipino Coconut-Rice Cake) Recipe

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This recipe for Bibingka (Filipino Coconut-Rice Cake) is from Certitrek Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
¾ cup sugar
1 ½ cup glutinous rice flour
½ cup rice flour
1 ½ tbsp baking powder
¼ tsp salt
1 ½ cup coconut milk
3 tbsp melted butter

Toppings:

1 cup of shredded cheddar cheese
2 salted duck eggs (sliced)
½ grated mature coconut

For the Molds:

Banana leaves
Coconut oil
Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit.

1. Pass the banana leaves over the fire to wilt.
2. Line it in the molds and trim any excess with kitchen shears but make sure to leave an overhang to make it easy to lift the bibingka from the mold after baking.
3. Brush the top layer of the banana leaf with coconut oil.
4. In a large bowl, whisk the eggs and sugar together until light and fluffy.
5. Add in the coconut milk and melted butter, and mix together.
6. Sift the glutinous rice flour, rice flour, baking powder, and salt and add these to the rest of the ingredients into the bowl. Whisk everything together until there are no more lumps.
7. Pour the bibingka batter into small bibingka molds lined with banana leaves. Fill up to ¾ of the mold.
8. Bake the bibingka for 15 minutes.
9. Take the bibingka out of the oven (yes, it will still be wet) and spread half of the salted egg and shredded cheddar cheese on top.
10. Put the bibingka back into the oven and bake for another 10 minutes or until the top is lightly browned and a toothpick inserted at the center comes out clean.
11. Remove from the oven and spread some butter on top while it’s still hot.
12. Sprinkle grated mature coconut on top before serving.
Personal Notes:
Personal Notes:
Filipinos usually serve bibingka during the Christmas season. It is not just food for us, but also a symbol of our most-awaited celebration.

I chose this recipe to remind us all that all good things come to those who wait.

 

 

 

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