📝 About This Recipe
Experience the comforting embrace of a Filipino classic with this steamed version of Bibingka, a delicate rice cake that balances sweetness with a hint of savory complexity. Unlike the oven-baked variety, this method produces an incredibly moist, sponge-like texture that melts in your mouth, infused with the aromatic essence of wilted banana leaves. Topped with salty duck eggs and melty cheese, it is a celebratory treat that captures the heart of Southeast Asian merienda culture.
🥗 Ingredients
The Batter Base
- 2 cups Rice flour (standard white rice flour, not glutinous)
- 1/2 cup Glutinous rice flour (adds a subtle chewiness)
- 1 cup Granulated sugar (adjust to preference)
- 1 tablespoon Baking powder (ensures a light, airy rise)
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 1 1/2 cups Coconut milk (full-fat canned or fresh coconut cream)
- 3 large Fresh eggs (beaten, at room temperature)
- 1/4 cup Melted butter (unsalted, slightly cooled)
- 1 teaspoon Vanilla extract (pure extract for aroma)
Toppings and Lining
- 2-3 large sheets Banana leaves (passed over an open flame to soften)
- 2 pieces Salted duck egg (sliced into thin wedges)
- 1/2 cup Queso de Bola or Cheddar cheese (shredded or thinly sliced)
- 1/4 cup Grated fresh coconut (for garnish)
- 2 tablespoons Extra melted butter (for brushing the finished cakes)
- 1 tablespoon Muscovado or brown sugar (for a final dusting)
👨🍳 Instructions
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1
Prepare your banana leaves by wiping them clean and quickly passing them over a low gas flame until they become shiny and pliable. Line your individual tart molds or a large round baking pan with the leaves, ensuring the edges hang over slightly.
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2
In a large mixing bowl, sift together the rice flour, glutinous rice flour, baking powder, sugar, and salt to remove any lumps and ensure even distribution.
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3
In a separate medium bowl, whisk together the coconut milk, beaten eggs, melted butter, and vanilla extract until well combined.
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4
Create a well in the center of the dry ingredients and slowly pour in the wet mixture. Use a wire whisk to blend until the batter is smooth and free of large lumps.
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5
For an extra-fine texture, strain the batter through a fine-mesh sieve into another bowl. Let the batter rest for 10-15 minutes to allow the rice flour to fully hydrate.
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6
Prepare your steamer by bringing water to a rolling boil over medium-high heat. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cakes.
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7
Pour the batter into the lined molds, filling them about 3/4 of the way full to allow room for the cake to rise.
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8
Place the molds into the steamer basket. Cover and steam for 15 minutes.
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9
Carefully open the steamer and quickly arrange the salted egg slices and a portion of the cheese on top of each cake.
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10
Cover and continue steaming for another 10-12 minutes, or until a toothpick inserted into the center comes out clean.
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11
Once cooked, remove the molds from the steamer. While still hot, brush the tops generously with melted butter.
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12
Finish by sprinkling with more cheese, grated fresh coconut, and a pinch of muscovado sugar. Serve warm directly in the banana leaf lining.
💡 Chef's Tips
Passing the banana leaves over a flame is crucial; it releases essential oils that provide the signature 'bibingka' aroma. If you cannot find fresh coconut milk, use a high-quality canned coconut cream for a richer, more decadent crumb. Avoid over-mixing the batter after adding the wet ingredients to keep the texture light rather than rubbery. Wrapping the steamer lid with a cloth is a pro tip to prevent 'pockmarks' on the surface of your cakes caused by falling steam water. For a smoky finish, you can quickly broil the steamed cakes for 2 minutes at the very end to brown the cheese.
🍽️ Serving Suggestions
Serve alongside a hot cup of Tsokolate Eh (Filipino thick hot chocolate) for the ultimate traditional experience. Pair with Salabat (hot ginger tea) to cut through the richness of the coconut milk and salted egg. Enjoy as a mid-afternoon snack (merienda) or a light breakfast. Add a side of extra grated coconut and sugar for those who prefer a sweeter profile. Serve warm; if reheating, steam for 2-3 minutes to restore the original soft texture.