Authentic Filipino Bibingka

To make authentic Filipino bibingka, start by preheating your oven to 190°C (375°F). Line a round baking pan with banana leaves, brushing them with butter to prevent sticking. In a bowl, mix rice flour, all-purpose flour, sugar, and baking powder. In another bowl, whisk together eggs, coconut milk, water, and melted butter until smooth. Combine the wet and dry ingredients to form a batter, pour it into the prepared pan, and top with salted duck eggs or grated cheese. Bake for 25-30 minutes until golden brown, then cool slightly before serving.

Yes, you can make bibingka gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the rice flour you use is also certified gluten-free. This way, you can enjoy the delicious flavors of bibingka while accommodating gluten sensitivities.

To store leftover bibingka, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it. Just make sure to wrap it well to prevent freezer burn, and it can last for up to 2 months. Reheat in the oven or microwave before serving.

Bibingka pairs wonderfully with a hot beverage like coffee or tea, making it a perfect snack or dessert. For a more complete meal, consider serving it alongside savory dishes such as Filipino longganisa (sausage) or a side of fresh fruit. The sweet and savory combination enhances the overall experience of enjoying bibingka.

If you don't have certain ingredients on hand, you can make a few substitutions in bibingka. For example, if you lack banana leaves, you can grease the baking pan with butter instead. Instead of salted duck eggs, you can use regular eggs or omit them altogether. For a dairy-free version, replace the butter with coconut oil and use a dairy-free cheese alternative. These substitutions will still yield a delicious bibingka!