Bibingka

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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. Misa de Gallo is a series of morning masses beginning on the 16th of December.

bibingka in molds
Bibingka

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!

bibingka with salted egg and cheese

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. Using molds I use to make Mamon, and an oven, It will almost like the original thing! 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!

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The secret ingredient is always LOVE

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!

Bibingka

Bibingka is 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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: bibingka, bibingka recipe
Servings: 5 Servings
Author: Mia

Ingredients

  • 1 cup rice flour
  • 1 cup warm coconut milk warmed in microwave
  • 6 tbsp sugar granulated
  • 1/8 tsp salt
  • 2 eggs
  • 2 tbsp butter softened
  • 2 tsp baking powder
  • 5 strips cheese
  • 1 salted egg cut in 5 pieces

Toppings

  • grated coconut
  • butter melted
  • grated cheese
  • sugar

Misc.

  • 5 mamon molds
  • banana leaves

Instructions

  • 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 and brush with butter. Set aside
  • Preheat oven at 180°C or 360°F
  • In a large mixing bowl. Add rice 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!

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