Bibingka

Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”.

The traditional way of cooking Bibingka is unique and quite time consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay oven known as “Bibingka oven” is needed to bake this rice cake. The clay pot is placed between the layers of the Bibingka oven and lit charcoals (locally known as “uling”) are placed below and above the clay pot to evenly cook the mixture.

The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots around and it is impossible to find Bibingka ovens in you local Home Depot, we’ll be using ordinary cake pans and our kitchen oven instead. As for the galapong, I’ll try to feature another recipe variation in the future using that. For now, we’ll settle for an alternative ingredient that needs no preparation at all – rice flour.

We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian or Pinoy store in your area. If in case you are having a hard time distinguishing between the two (since most of the labels are written in Chinese), always remember that the package with the red print is the ordinary rice flour while glutinous rice flour is printed green.

By the way, I like to take this opportunity to thank all of you, our loyal readers, who gave time to send feedback and comments.

bibingka recipe

Bibingka Recipe

Ingredients

  • 1 cup rice flour
  • 1/8 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 3 tablespoons butter
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1/4 cup fresh milk
  • 1 piece salted duck egg, sliced
  • 1/2 cup grated cheese
  • 3 pieces raw eggs
  • Pre-cut banana leaf

Cooking Procedure

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine rice flour, baking powder, and salt then mix well. Set aside.
  3. Cream butter then gradually put-in sugar while whisking.
  4. Add the eggs then whisk until every ingredient is well incorporated.
  5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
  6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
  7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
  8. Pour the mixture on the pan.
  9. Bake for 15 minutes.
  10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
  11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
  12. Remove from the oven and let cool.
  13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
  14. Serve. Share and enjoy!

Number of servings (yield): 3

 

Watch the cooking video:

  
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Comments

  1. Good day Kuya! It was really nice watching your show.I’ve tried it and it was really looks closest thing to our street bibingka we had in the philippines. At least dito sa jeddah saudi kapag pasko at new year na di kami makauwi ng pinas,we still can eat puto bungbong and bibingka, then hot tea parang nasa pinas na rin kami habang ka webcam aming pamilya.THANK YOU AND MORE POWER!!!

  2. Regineck says:

    Hello po kuya! How ’bout merengue? wla po kc sa list nyo eh.

  3. Clark Pelaez says:

    Hi!

    Thank you for having this website. Indeed it is very informative. As a matter of fact I am using your site as one of my referrals.

    Although after going thru your article of the Bibingka and doing a research on bread and cakes, it would be proper to call the bibingka a rice bread rather than rice cake. The reason is that a cake is normaly turned upside down and bread is not. As in the case of the Bibingka.

    None the less, keep up the good work.

    Very truly yours,

    Clark

  4. Janette says:

    I tried this recipe today and I was so happy with the result. It tastes so good! Thanks for this recipe!!!

  5. kuya yung rice flour micture po ba na nagawa mo nilagay mo po ba lahat kasi di ko po nakita na inubos nyo lahat o tanchahin lang yung dami sa isang bowl? thanks po

  6. kuya sana sa susunod po gawa ka naman ng hopia ….pls. thank you.

  7. balak ko magtinda ng bibingka sana matulungan po ninyo ako .

  8. gud PM pho, may nabibili pho bang rice flour?, O natural lang na rice na nilagyan nlang ng flour??.. thnk you:)

  9. Kristian Cruz says:

    Tanong ko lang po ano pong klaseng oven ang pedeng alternative dun sa bibingka clay oven, microwave oven or oven toaster? thanks in advance po

  10. Joanna Alvarado says:

    Love all your recipes esp. the desserts. I’m starting a small cake business and I’m looking for Ube Macapuno Cake recipe…. please share if you have it :)……was never a bibingka fun because of the texture but this bibingka recipe is delicious!!!!

  11. cathy rona says:

    ask ko lg po ilang degrees ung pgbake ng bibingka? tnx po. Love n love ko ung website nyo..godbless

  12. Charisma Piñera says:

    Thanks for your recipe. I tried it and so yummy! I used paper cups instead of banana leaf and 2 eggs instead of 3 but it still good.