Bibingka is something I really crave for especially during the Christmas season. It’s a type of rice cake native to the Philippines traditionally made from galapong (milled glutinous rice). Typically sold alongside Puto Bumbong after Misa de Gallo which is a series of morning masses beginning on the 16th of December.
Traditional way of making
The traditional way of making bibingka is quite a sight to see. As a kid, I would stare at how vendors make it. The batter is baked in a special clay oven using burning coal as a heat source. In my opinion, this technique is what gives it a natural earthy taste. It is made even tastier when topped with cheese and salted egg. Sprinkle some grated coconut (I like mine with lots) and you’ll be singing carols all day long!
But alas, I don’t have the clay oven and I can’t start burning charcoal inside our place. LOL! So, to satisfy my cravings, I have an alternative way.
What baking molds to use?
Using molds I use to make Mamon, and an oven, It will almost like the original thing! You can also use round aluminum molds or silicon molds. Banana leaves are mostly available at Asian stores. As for the galapong, I’ll be using rice flour which you can also purchase at Asian stores. I know your itching to get started, so let’s get cracking!
Tips for Bibingka
Do not skip the preheat step in any recipe you use-your oven needs to be piping hot once your bibingka goes in!
Bake the bibingka for 10 minutes to let the it set then remove from the oven and place toppings. This will ensure that the toppings will not sink.
The secret ingredient is always LOVE
You might also like:
Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven!
Sans Rival is a Filipino dessert cake made of cashew meringue layers and French buttercream. It’s chewy, crunchy, sweet and salty all in one marvelous bite.
- 5 mamon molds
- banana leaves
- 1 cup rice flour
- ¼ cup cake flour
- 1 cup warm coconut milk (warmed in microwave)
- 6 tbsp sugar granulated
- ⅛ tsp salt
- 2 eggs
- 2 tbsp butter softened
- 2 tsp baking powder
- 5 strips cheese
- 1 salted egg (cut in 5 pieces)
- grated coconut
- butter (melted)
- grated cheese
- 5 mamon molds
- banana leaves
- Cut banana leaves according to the size of your molds leaving an inch over as they shrink when placed in the oven. Wash in warm water, dry and pass each leaf quickly over the fire to make them manageable.
- Place the leaves on your molds. Set aside. Preheat oven at 180°C or 360°F
- In a large mixing bowl. Add rice flour, cake flour, sugar, and salt. Mix until well incorporated.
- Gently pour warm coconut milk while stirring with wire whisk or rubber spatula. Whisk until well incorporated.
- Add butter to the mixture and whisk until butter melts. Add egg one at a time and whisk some more.
- Add baking powder and whisk some more until the consistency is smooth and runny.
- Transfer and divide the batter equally to molds lined with banana leaves.
- Place in the oven and bake for 10 minutes or until batter sets. After 10 minutes, remove from the oven a place on a flat surface. Place 1 strip of cheese and 1 portion of salted egg.
- Return to oven and set to broil function. Bake for another 15 minutes or until the top of bibingka is golden brown.
- Remove from oven and brush the top with butter and sprinkle some grated coconut! Bon Appetit!