Bibingka Recipe – Filipino cuisine features several types of rice cakes and bibingka is one of them. Bibingka is a type of baked rice cake enjoyed for breakfast, snacks, and Christmas. What makes this rice cake so different is that it is traditionally made in a terracotta oven lined with banana leaves. Bibingka is generally soft but firm in texture with a slightly charred top and bottom. Depending on the region and area, there are plenty of ways you can enjoy this baked rice dish. Some traditional toppings for this dish are sliced salted egg and cheese. You can also enjoy it plain.
Something to know about bibingka is that it is more than a baked rice cake dish. Bibingka can also be used as a general term for other Filipino baked rice cake products. If you want to try your hand at a Bibingka recipe, this is one classic version you can try.
Bibingka
Ingredients
Ingredients for the Batter
- 1 cup rice flour
- ¼ cup all-purpose flour
- ½ cup sugar
- ¾ cup fresh milk
- ¼ cup water
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons vegetable oil
- 1 egg
Ingredients for the Toppings
- 1/2 cup grated cheese
- 1/2 cup grated coconut
- 1 egg (salted and cut into 8 to 12 thin slices)
- 2 tbsp butter (melted at room temperature for brushing)
Instructions
- Line the pans with banana leaves cut into circles. The banana leaves should be double the size in diameter of the pans/molds or enough to cover the bottom and sides with a bit of excess. This is because the banana leaves will shrink when heated.
- Cut another batch of banana leaves for the top cover. (Note: Make sure to rinse and pat the banana leaves dry then run each leaf quickly over the fire to make them limb and pliable)
- Once the pans/molds are lined with banana leaves, brush them with butter and set them aside.
- Add the ingredients for the batter into a bowl and mix them all together with a spoon or whisk until the ingredients are well-mixed and the mixture turns smooth. The batter should have a runny consistency.
- Pout the mixture into the pans/molds. Make sure that each pan/mold has no more than half an amount of mixture to give room for when the cake rises. Add 2-3 slices of salted egg on top of each filled pan.
- Arrange the pans on a baking sheet and bake at 200°C/390°F on the middle rack of the oven for 10 minutes. At 10 minutes, remove the sheet from the oven then place the prepared banana sheets brushed with butter on top of each pan/mold with the buttered part facing down.
- Place the pans back in the oven, but this time, on the top rack. If you are using a gas oven, turn on the top heat (grill/broil function). Bake for another 5 minutes or until nicely charred.
- When the cakes are baked, remove them from the oven and brush them with butter on top. Top them with grated cheese and grated coconut and serve them fresh.
Additional Notes on a Bibingka Recipe
As the recipe states, you can cook this cake in an oven, but in comparison to baking it in a terracotta oven, the bibingka will not have the classic smoky smell from the charcoal. Aside from the smokiness, the general taste and texture of the cake should be the same. If you are unsure about the right texture of a bibingka, it can range from soft and spongy to a soft but firm texture. It has a similar taste to rice pudding with a slightly charred top and is best enjoyed fresh or slightly warm. Aside from this, you can find variations for a bibingka’s toppings.
If you want to try more baked Filipino desserts, check out our “Filipino Chiffon Cake Recipe” and “Filipino Shortbread Recipe.” For other types of Filipino desserts, you can explore treats like “Suman Malagkit.”
