Bibingka is a beloved Filipino coconut cake, traditionally cooked in clay pots and wrapped in banana leaves. Its soft, fluffy texture with a hint of sweetness from coconut and a delicious topping makes it the perfect treat, especially during the holiday season.
Ingredients
- 1cuprice flour
- 1/2cupall-purpose flour
- 1cupsugar
- 1tbspbaking powder
- 2piecelarge eggs
- 1cupcoconut milk
- 1/2cupwater
- 1/2cupmelted butter
- 1/2cupgrated cheese
- 1/4cupsalted duck eggs, sliced
- 1/2cupfreshly grated coconut or desiccated coconut
- 1piecebanana leaves
How to make Authentic Filipino Bibingka
Preheat and Prepare the Pan
Preheat your oven to 190°C (375°F).
Line a round baking pan (8-10 inches) with banana leaves, lightly brushing them with butter to prevent sticking. If banana leaves aren’t available, grease the pan directly with butter.
Make the Batter
In a large bowl, combine the rice flour, all-purpose flour, sugar, and baking powder.
Whisk together the eggs, coconut milk, water, and melted butter in a separate bowl until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until you get a smooth batter.
Pour and Top
Pour the batter into the prepared pan lined with banana leaves.
If you’re using salted duck eggs or grated cheese, sprinkle them evenly over the batter.
Bake the Bibingka
Bake the bibingka in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Add Toppings
Remove the bibingka from the oven and top with freshly grated coconut or desiccated coconut. For added richness, brush the top with melted butter and sprinkle more grated cheese if desired.
Serve and Enjoy
Let the bibingka cool slightly before serving. Slice into wedges and serve warm, accompanied by a hot beverage.
Tips & Tricks
For a more authentic taste, use banana leaves to line the baking pan.
You can adjust the sweetness by varying the amount of sugar.
Serve the bibingka warm for the best texture and flavor.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...