Bibingka Recipe
How to Make Bibingka

The Philippine delicacies are undeniably among the best in the world, not to mention their unique flavour which is truly Filipino. Majority, if not all of these food selections have a sweet taste, though each has its own distinguishing factor from the rest. Rice Cake or ‘Bibingka,’ is a classic example of a sweet, aromatic and smoky flavour-delicacy (if cooked using coals), which is not only popular in the country, but also to the nearby nations. Before, a lot of locals think that this recipe is hard to do since they are accustomed to seeing these delicacies in the streets where the “manangs” or old ladies cook them over an aggregate of coal using custom-made equipment. However, things had changed since the advent of microwave ovens and even oven toasters, because this famous recipe can already be cooked using these cooking appliances.

Ingredients for Bibingka Recipe

1 kg milled rice

2 cups coconut milk

3 teaspoons yeast

1 ½ teaspoons baking powder

1-2 cups coconut meat, in strips

400 grams brown or white sugar

Banana leaves, heated over medium flame

Butter or margarine (place on top)

Salted egg, sliced (optional)

Dry coconut meat, grated (optional)

Cooking Direction:

  1. In a large bowl, place the milled rice and then add the yeast, flour, coconut milk and coconut meat. Mix them altogether using a spatula or a mixer (I used the former).
  2. Cover the bowl and set it aside (preferably in a dark place) for about 30 minutes. Some people would even delay the cooking process overnight. You’ll know it’s ready when bubbles start to form on the mixture.
  3. Prepare the moulder with a pre-cut banana leaf on top. You don’t need to put oil or butter on the moulder or on the banana leaf.
  4. Pour about ¼ cup of the mixture into the moulder (or as you desire).
  5. Cook them in the oven for about 20 minutes.
  6. While they are still hot, add butter or margarine on top to add flavour. You can also put sliced salted egg and grated dry coconut meat on top (just like the one used for kutchinta).


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