Bibingka

To make traditional Filipino bibingka, start by preheating your oven to 375°F (190°C). If using banana leaves, soften them by passing them over an open flame or boiling briefly. Line a round cake pan with the banana leaves or grease it with butter. In one bowl, mix rice flour, sugar, baking powder, and salt. In another bowl, combine coconut milk and water, then gradually mix it into the dry ingredients. If using grated coconut, fold it in. Pour the batter into the pan, add toppings like salted duck eggs and cheese if desired, and bake for 30-35 minutes until golden brown.

Yes, bibingka is suitable for gluten-free diets as it is made primarily with rice flour, which is naturally gluten-free. Just ensure that all other ingredients, such as baking powder and any toppings, are also gluten-free to maintain the dish's compatibility with gluten-free dietary needs.

If you don't have rice flour, you can substitute it with glutinous rice flour for a chewier texture. Coconut milk can be replaced with almond milk or any other non-dairy milk for a dairy-free version. For toppings, if you can't find salted duck eggs, you can use regular hard-boiled eggs or skip them altogether. Grated cheese can also be substituted with a dairy-free cheese alternative.

To store leftover bibingka, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze bibingka by wrapping it well and placing it in a freezer-safe container, where it can last for up to 2 months. To reheat, simply warm it in the oven or microwave until heated through.

Bibingka pairs wonderfully with a variety of beverages and dishes. Traditionally, it is enjoyed with hot chocolate or coffee. You can also serve it alongside fresh fruits like mangoes or a side of savory dishes such as tocino or longganisa for a delightful contrast of flavors. Enjoying bibingka with a sprinkle of grated coconut on top enhances its tropical taste.