📝 About This Recipe
Bibingka is the soul of Filipino Christmas, a soft and spongy rice cake traditionally baked in clay pots lined with charred banana leaves. It offers a sophisticated balance of sweet and savory, featuring a coconut milk-based batter topped with salty red eggs and melted cheese. This recipe captures the nostalgic smoky aroma and tender crumb that makes this kakanin a beloved national treasure.
🥗 Ingredients
The Batter
- 2 cups Rice flour (regular rice flour, not glutinous)
- 1/2 cup Glutinous rice flour (adds a pleasant chewiness)
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 1/2 cups Coconut milk (full fat for best flavor)
- 1/2 cup Fresh milk (whole milk preferred)
- 3 large Eggs (beaten)
- 1/4 cup Melted butter (unsalted)
The Toppings
- 2 pieces Salted duck eggs (sliced into wedges)
- 1/2 cup Queso de Bola or Cheddar cheese (shredded or thinly sliced)
- 1/4 cup Grated fresh coconut (for serving)
- 2 tablespoons Extra butter (for brushing the top)
- 2 tablespoons Muscovado sugar (for sprinkling)
Preparation
- 2-3 large sheets Banana leaves (wilted over an open flame to soften)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). If you have a broiler setting, you will use it briefly at the end.
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2
Prepare the banana leaves by quickly passing them over a medium gas flame until they become glossy and pliable. Cut them into circles large enough to line 5-6 inch tart tins or a large cake pan.
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3
Line your baking tins with the wilted banana leaves, ensuring there are no tears. This provides the signature smoky aroma.
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4
In a large mixing bowl, sift together the rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk to combine.
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5
In a separate bowl, whisk together the coconut milk, fresh milk, beaten eggs, and melted butter until well incorporated.
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6
Gradually pour the wet ingredients into the dry ingredients. Whisk continuously until the batter is smooth and free of lumps.
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7
Pour the batter into the lined tins, filling them about 3/4 of the way full to allow for rising.
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8
Place the tins on a baking sheet and bake in the center rack for 15 minutes.
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9
Carefully pull the oven rack out and quickly arrange the sliced salted eggs and a portion of the cheese on top of the par-baked cakes.
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10
Return to the oven and bake for another 10-15 minutes, or until a toothpick inserted in the center comes out clean.
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11
Optional but recommended: Turn on the broiler for 1-2 minutes to slightly char the edges of the banana leaves and brown the cheese for an authentic look.
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12
Remove from the oven. While still hot, brush the tops generously with butter and sprinkle with muscovado sugar and more cheese.
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13
Let cool for 5 minutes before serving with a side of freshly grated coconut.
💡 Chef's Tips
Don't skip wilting the banana leaves; the heat releases oils that provide the essential 'Bibingka' flavor. For a smoother batter, let it rest for 30 minutes before baking to allow the rice flour to fully hydrate. If you can't find Queso de Bola (Edam), use a sharp white cheddar or even quick-melt cheese for a gooey topping. Ensure your baking powder is fresh to achieve that light, airy rise that contrasts with the dense salted egg. To mimic the traditional clay pot (pugon) method, use the top rack of your oven and the broiler setting carefully.
🍽️ Serving Suggestions
Serve warm with a hot cup of Salabat (Filipino Ginger Tea) to cut through the richness. Pair with Tsokolate Eh (thick Filipino hot chocolate) for the ultimate traditional breakfast. Top with a dollop of butter and an extra sprinkle of Muscovado sugar for those with a sweet tooth. Enjoy as a 'merienda' (mid-afternoon snack) alongside savory Pancit Guisado. Serve with a side of freshly grated mature coconut (niyog) for added texture.