Bibingka
Bibingka is a traditional Filipino rice cake made with rice flour, coconut milk, and fresh milk, topped with salted duck egg slices, grated cheese, and grated coconut. This delicious dessert embodies the rich flavors of Filipino cuisine and is perfect for any occasion.
Equipment
- Oven
- Cake Pan or Baking Pan
- Whisk
Ingredients
- 1 cup rice flour
- 1/8 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1 cup coconut milk
- 1/4 cup fresh milk
- 1 piece salted duck egg, sliced
- 1/2 cup grated cheese
- 3 pieces raw eggs
- 1/4 cup grated coconut
- Pre-cut banana leaf
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Combine rice flour, baking powder, and salt, then mix well. Set aside.
- Cream butter then gradually add sugar while whisking.
- Add the eggs then whisk until every ingredient is well incorporated.
- Gradually add the rice flour, salt, and baking powder mixture, then continue mixing.
- Pour in coconut milk and fresh milk, then whisk for 1 to 2 minutes.
- Arrange the pre-cut banana leaf on a cake pan or baking pan.
- Pour the mixture onto the pan.
- Bake for 15 minutes.
- Remove from the oven, then top with sliced salted egg and grated cheese (do not turn the oven off).
- Put back in the oven and bake for 15 to 20 minutes or until the top turns medium brown.
- Remove from the oven and let cool.
- Brush with butter and top with grated coconut.
- Serve. Share and enjoy!
Notes
Bibingka is best enjoyed warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.