Bibingka (Filipino Baked Coconut Rice Cakes)
User Reviews
5
Bibingka (Filipino Baked Coconut Rice Cakes)
Description
Bibingka starts by preparing banana-leaf-lined molds, softened by warming to prevent brittleness. The batter combines melted butter, sugar, coconut milk, whole milk, rice flour, baking powder, and salt, mixed thoroughly to remove lumps. This batter is then poured about 80% full into the lined molds placed on a stabilizing sheet pan before baking at 400 °F.
After about 9 minutes of baking, optional sliced salted duck eggs are added as toppings, and the baking continues for another 10 minutes until the cakes are cooked through and lightly browned at the edges. The banana leaves add fragrance and help retain moisture during baking.
This rice cake yields a moist, tender texture with subtle coconut flavor complemented by the savory toppings. It is traditionally enjoyed during Filipino festivals and celebrations.
Ingredients
Bibingka
- banana leaves enough to line your molds
- 28.35 .35 g butter melted, unsalted
- 164 g granulated sugar white
- 184 g coconut milk
- 60 g milk whole
- 170 g rice flour
- 5 g baking powder
- 1 g salt
Toppings (optional)
- 1 Duck Egg sliced into quarters, salted
- coconut shreds unsweetened
- cheddar cheese shredded, or Velveeta
Instructions
- Preheat the oven to 400 °F.
- Carefully clean the banana leaves under running water, making sure not to rip them. If your banana leaves are tough, carefully warm them over a warm stove making sure not to have the fire or electric burners touch the banana leaves (or they will burn). Once the leaves are soft and moldable, line the molds with banana leaves. You can use scissors to cut off the excess banana leaves around the edge.
- In a large mixing bowl, cream together the melted butter and sugar until combined.
- Pour the coconut milk and whole milk and whisk until combined.
- Sift the rice flour, baking powder, and salt into the wet ingredients. Whisk together the ingredients until there are no more lumps. Pour the batter into the molds about 80% of the way up.
- Put the molds on a sheet pan to help stabilize the bibingka. Put the molds and sheet pan into the oven.
- After 9 minutes, add the salted egg topping to the bibingka and continue to bake for another 10 minutes. **NOTE: for coconut shreds, wait until 11 minutes to prevent burning the coconut. For cheese topping, wait until 19 minutes before adding to prevent burning the cheese.
- After 19 total minutes bake time, rotate the bibingka molds 180° to promote even baking since the back of the oven is usually hotter. Cook for an additional 5 minutes.
- Test the bibingka by pushing a cake tester or toothpicks into the middle of the bibingka. If it comes out clean, the bibingka should be done. If it’s wet, continue to cook for an additional 2 minutes and then check again. The bibingka should be firm in the middle and slightly golden on the top, but not burned.
Notes
- Using weight measurements for ingredients improves accuracy in baking bibingka.
- Banana leaves should be cleaned and softened gently without burning before lining molds to prevent cracking.
- Toppings like salted duck egg slices, unsweetened coconut shreds, and cheddar or Velveeta cheese add savory contrast to the sweet rice cake.
- Fill molds about 80% to allow room for batter expansion during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 62063 kcal
% Daily Value*
| Calories | 620.63kcal | 31% |
| Carbohydrates | 103.22g | 34% |
| Protein | 5.32g | 11% |
| Fat | 22.2g | 34% |
| Saturated Fat | 17.05g | 85% |
| Cholesterol | 22.32mg | 7% |
| Sodium | 324.02mg | 14% |
| Potassium | 204.4mg | 4% |
| Fiber | 1.36g | 5% |
| Sugar | 55.64g | 111% |
| Vitamin A | 268.56IU | 5% |
| Vitamin C | 0.61mg | 1% |
| Calcium | 137.24mg | 14% |
| Iron | 2.41mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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