π About This Recipe
A cornerstone of the Filipino Paskong Pinoy, Bibingka is a soft, fluffy rice cake traditionally baked in clay pots lined with charred banana leaves. Infused with rich coconut milk and topped with savory salted duck eggs and melted cheese, it offers a sublime balance of sweet and salty flavors. This festive treat is best enjoyed warm, capturing the nostalgic essence of the Simbang Gabi dawn masses.
π₯ Ingredients
The Rice Batter
- 2 cups Rice flour (not glutinous rice flour)
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1.5 cups Coconut milk (full fat for best flavor)
- 1/2 cup Fresh milk (whole milk preferred)
- 3 large Eggs (beaten)
- 1/4 cup Unsalted butter (melted)
The Toppings
- 2 pieces Salted duck egg (sliced into wedges)
- 1/2 cup Quick-melt cheese (grated)
- 1/4 cup Kesong Puti (optional Filipino white cheese or mild feta)
Finishing and Garnish
- 2-3 large sheets Banana leaves (wiped clean and softened)
- 2 tablespoons Unsalted butter (softened for brushing)
- 1/4 cup Grated fresh coconut (for topping)
- 2 tablespoons Muscovado sugar (for sprinkling)
π¨βπ³ Instructions
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1
Preheat your oven to 375Β°F (190Β°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 passing them quickly over an open flame or dipping them in hot water until they become pliable and shiny. Line 4 to 6 small tart molds or 6-inch cake pans with the leaves, ensuring the edges hang over slightly.
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3
In a large mixing bowl, sift together the rice flour, sugar, baking powder, and salt to ensure there are no lumps.
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4
In a separate bowl, whisk together the coconut milk, fresh milk, beaten eggs, and melted butter until well combined.
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5
Gradually pour the wet ingredients into the dry ingredients. Whisk continuously until the batter is smooth and resembles a slightly thick pancake batter.
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6
Pour the batter into the prepared lined molds, filling them about 3/4 of the way to allow for rising.
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7
Place the molds on a baking sheet and bake in the center of the oven for 15 minutes.
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8
Carefully remove the baking sheet from the oven. Arrange the sliced salted eggs and a generous sprinkle of cheese on top of each cake.
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9
Return the cakes to the oven and bake for another 10-15 minutes, or until a toothpick inserted into the center comes out clean.
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10
For an authentic smoky finish, turn on the oven's broiler for 1-2 minutes until the cheese is bubbling and the edges of the banana leaves are slightly charred.
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11
Remove from the oven and immediately brush the tops with softened butter while still hot.
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12
Sprinkle with grated fresh coconut and a pinch of muscovado sugar before serving.
π‘ Chef's Tips
Do not skip the banana leaves; they provide the signature smoky aroma that defines an authentic Bibingka. If you cannot find fresh coconut, use desiccated coconut rehydrated with a teaspoon of warm water. Avoid over-mixing the batter to keep the texture light and airy rather than dense. Ensure your baking powder is fresh, as it is the only leavening agent used in this recipe. For a more traditional texture, you can let the batter rest for 30 minutes before baking to allow the rice flour to fully hydrate.
π½οΈ Serving Suggestions
Serve hot immediately after baking for the best texture and flavor. Pair with a cup of hot Tsokolate de Batirol (Filipino hot chocolate) for the ultimate holiday experience. Enjoy alongside Salabat (hot ginger tea) to cut through the richness of the coconut milk. Serve as a mid-afternoon snack (merienda) or a light breakfast during the Christmas season. Add a side of extra grated coconut and sugar for those who prefer a sweeter treat.