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Bibingka Muffins

Bibingka is most popular during the Christmas season. This can be seen being sold outside of churches during simbang gabi along with puto bumbong. I miss the bibingka as I remembered back then when I was still living in the Philippines, so I made some bibingka muffins that taste as good. This is easier to…

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By: Vanjo Merano 9 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Bibingka is most popular during the Christmas season. This can be seen being sold outside of churches during simbang gabi along with puto bumbong. I miss the bibingka as I remembered back then when I was still living in the Philippines, so I made some bibingka muffins that taste as good. This is easier to make because it only requires a muffin pan and a conventional oven. There is no need for a claypot and some lit charcoal to make one.

Bibingka Muffins

The secret to this bibingka muffin recipe is the flour. Like any other bibingka, rice flour should be used (although traditional recipes makes use of galapong). You can lift your bibingka up to the next level by using sweet rice flour, which is what I used for this recipe. As for the cooking time, it takes about 30 minutes to complete.

I must say that a piece of salted egg is recommended so that you can have both sweet and salty flavors. You can make one without it though, but you have to get one for best results.

Bibingka Muffins Recipe

This Bibingka muffins recipe can make up to 9 pieces of bibingka. It can be kept inside the fridge for 3 days. If you have questions, simply type-in a comment below.

Try this Bibingka Muffins Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Bibingka Muffins

Bibingka Muffins

This is a recipe for Bibingka Muffins.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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Ingredients

  • 2 cups Mochiko sweet rice flour
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 5 eggs
  • 1½ cups granulated white sugar
  • 6 tablespoons margarine melted
  • 2 cups coconut milk
  • 1 teaspoon vanilla extract
  • 1 salted duck egg sliced
  • ¾ cup shredded cheddar cheese

Instructions

  • Preheat oven to 375F
  • Combine sweet rice flour, salt, and baking powder. Mix well. Set aside.
  • Crack the eggs in a bowl. Beat the eggs.
  • Gradually add the sugar while beating and then pour the vanilla extract. Continue to beat until well blended.
  • Combine the egg mixture with the sweet rice flour mixture. Stir until the mixture becomes smooth.
  • Arrange the muffin cups on the muffin pan. Scoop some bibingka mixture into each cup. Bake for 28 minutes.
  • Remove from the oven. Spread some margarine over each bibingka muffins and then top with cheese and salted egg.
  • Put the muffin tray back into the oven and continue to bake for 3 to 5 minutes.
  • Remove the bibingka from the oven. Let it cool down. Serve.
  • Share and enjoy!

Nutrition Information

Serving: 8g
© copyright: Vanjo Merano

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Watch the Video on How to Make Bibingka Muffins

 

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Melinda Stevens says

    Posted on 12/23/19 at 9:01 pm

    Yes, the butter and coconut were not included. My baking got messed up. Please, change the instructions. Thank you!

    Reply
    • Vanjo Merano says

      Posted on 12/23/19 at 9:10 pm

      Hello Melinda, I don’t think that butter and coconut are main ingredients. The recipe calls for coconut milk and margarine. Butter was mentioned as an alternative ingredient. Can you please let me know where the confusion was so that I can do something to make it clearer. Thanks!

      Reply
  2. paul says

    Posted on 1/17/18 at 7:45 pm

    Hi vanjo can i subtitute glutinous rice flour instead mochiko sweet rice flour. please reply and thank you.

    Reply
    • Vanjo Merano says

      Posted on 1/17/18 at 8:10 pm

      I’m sorry, but I do not suggest glutinous rice flour for this recipe. However, it is up to you if you don’t have Mochico around.

      Reply
  3. Vanessa says

    Posted on 1/5/18 at 10:39 pm

    Hi Vanjo,

    what happened to the coconut milk? it was never mentioned in intstructions.

    Reply
    • Vanjo Merano says

      Posted on 1/7/18 at 9:29 pm

      I believe that it is written there. Please check towards the end.

      Reply
  4. Rey says

    Posted on 12/29/17 at 8:59 pm

    In your video you added vanilla extract. In your recipe it is not included. Is it optional? I will definitely try this one. Maraming Salamat.

    Reply
  5. grace says

    Posted on 12/22/17 at 6:51 pm

    Hello, Sir Vanjo. Thank you for this recipe ,I want to make it for our Noche Buena,so that it will make my table to look more paskong pinoy.. But just in case I cannot find Mochiko sweet rice flour, any substitute?

    Reply
    • Vanjo Merano says

      Posted on 12/22/17 at 8:49 pm

      Please use this recipe instead https://panlasangpinoy.com/2010/03/22/rice-cake-bibingka-recipe/.

      Reply

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