The Bibingki, a Kapampangan delicacy is short for “bibingkang nasi”. It is a variation of the bibingkang malagkit (sticky rice cake). Which is a type of baked rice cake from the Philippines. With the Kapampangan version it’s sticky. This is a common dessert in Pampanga that is also serve on different occasions. Whenever I make this sweet treat, it always reminds of good memories when I was a kid. So I’ll show you how to make your very own Bibingki to serve to your love ones. Let’s get to it!
The secret ingredient is always LOVE
Tips on how to make Bibingki or Sticky Rice Cake.
- It’s better to soak the glutenous rice overnight for it to bloom making it easier to cook.
- When cooking do not add the sugar and salt early.
- When cooking/boiling the glutenous rice, ignore even when some grains don’t cook well. “DON’T ADD MORE WATER” it will cook when sugar is added.
Bibingki / Kapampangan Rice Cake
- 2 cups glutenous rice
- 3 cups water for soaking the glutenous rice
- 3 cups water for cooking
- 1 cup granulated white sugar
- 1/8 tsp salt
- banana leaves optional
- 250 ml coconut cream adjust if necessary
- 3/4 cup dark brown sugar / light brown sugar depends on color end result you want
- 1/8 tsp salt
Soaking the Glutenous Rice
- In a bowl, Put in the glutenous rice and 3 cups of water and leave for 4 hours to let it bloom. For best results let it soak overnight.
Cooking the Glutenous Rice
- Prepare a rectangular baking pan by placing the banana leave at the bottom of the pan. Set aside (If yo don’t have banana leaves, you can use a rectangular baking dish and brush the bottom with cooking oil).
- Drain the soaked rice and wash thoroughly making sure it’s clean.
- Transfer in cooking pot and add 3 cups water. Simmer gently while occasionally mixing to cook them evenly and not burn the bottom, let the mixture thicken until it’s nearly dried out.
- With the 1 cup sugar, add it gradually and mix continuously in order for the sugar to be distributed thoroughly to the rice. Add salt and mix.
- Continue mixing until it’s cooked and all ingredients adhere to each other.
- Take the baking pan with banana leaves and transfer the rice mixture and flatten the surface. Set aside
Cooking the toppings
- In a pan. cook the coconut cream, sugar and salt in medium heat. Continue mixing until you have a thick consistency.
- Preheat the oven at 180° Celcius or 375° Farenheit
Baking the Bibingki
- Pour the topping mixture and pour on the cooked glutenous rice.
- Place in the oven and bake for 20 minute with top and bottom heat. Then bake for additional 10 minutes with top broil setting until topping becomes really thick and dark (not burnt).
- Remove from oven and set it aside to cool down. Serve and enjoy! Bon Appetit!