Bibingka Recipe

Christmas is the only holiday that Filipinos cherish as much as food. Christmas is so cherished in the Philippines that our holiday season actually starts on September 1! And the ideal illustration of a traditional Filipino holiday dish is bibingka. During the holiday season, we can find bibingka being sold by street vendors, particularly close to churches, as the well-known Ben & Ben song of the same name claims.

After Simbang Gabi, people frequently pair bibingka with puto bumbong, another kind of rice cake. Additionally, hot beverages like coffee or chocolate pair well with this treatment. Treats like bibingka frequently bring back many warm, happy memories of time spent with loved ones. Food is memory, and by properly preparing it

At first, the traditional bibingka recipe might seem quite difficult; after all, who just happens to have a few extra clay pots or Bibingka ovens around the house? However, this bibingka recipe is easy to follow and can be prepared in any typical kitchen. All you need is a kitchen oven and a few standard cake pans. And in no time at all, you’ll have your own bibingka if you use rice flour in place of regular galapong.

Bibingkahan

The Philippines is the home of the rice cake known as bibingka. Of course, rice is a favourite food of Filipinos. We eat it with almost every meal, including dessert. Because of this, kakanin has become a widely recognised Filipino merienda. Kakanin, a combination of the words kanin (rice) and kain (eat), designates a class of glutinous rice cakes popular in the Philippines.

And there are a tonne of different ways to enjoy bibingka! Here are just a few of my other recipes that give the common dessert a unique spin:

• If you’re more of a biko or suman fan, perhaps this bibingkang malagkit recipe will be more to your liking. Personally, I think this recipe is more of a modified biko. Its sticky texture may be difficult to work with at first, but you’ll end up with a delicious treat in the end.
• Royal bibingka is a type of bibingka from the Ilocos region. This one tastes a little bit more like a mix between cassava cake and espasol. Still, its chewy texture and sweet taste pair great with a hot cup of coffee or cocoa.
• And if you want the original bibingka but in more bite-sized goodness? My bibingka muffin recipe gives you all the tastiness bibingka has to offer but in cupcake sizes.

Whatever type of bibingka you prefer, any of the recipes mentioned can make it easy for you to enjoy them! What type of bibingka –– or even kakanin –– is your favorite?

How to cook bibingka

It is necessary to heat your oven to 375 degrees Fahrenheit before beginning to prepare bibingka. Rice flour, baking powder, and salt should all be combined in one bowl as your dry ingredients. Once thoroughly combined, set them aside.

Time to cream your butter now. The process of making a soft fat airy and light is known as creaming. To do this, whisk your butter while gradually incorporating sugar. Your butter will become creamier and will resemble whipped cream as a result. It’s impossible to resist the butter and sugar’s sweet aroma!

Crack your 3 pieces of raw egg and whisk again, until you’ve incorporated all of the ingredients. Once done, it’s now time to combine them with your dry ingredients; add them to the same bowl, and keep mixing. Then, pour in your coconut milk and fresh milk. You need 1 cup of the former, while just ¼ cup of fresh milk will do. Whisk all of your ingredients together for a minute or two more.

It’s now time to prepare your bibingka for its first round in the oven. Arrange your pre-cut banana leaf on a cake or baking pan. The leaf should be wide enough to cover not only the bottom of the pa but also the sides. Pour the mixture onto the leaf-coated pan and put it in the oven, letting it bake for 15 minutes.

Take your bibingka out of the oven when the timer goes off. That smells absolutely delicious, doesn’t it? The fragrant aroma is also enhanced by the use of a banana leaf. Your bibingka, however, isn’t quite ready to be consumed at this time. Add cheese and salted egg slices to the top of your rice cake. You should still keep your oven on at this point because you will need it.

Put the bibingka back in the oven after receiving a fresh layer of toppings. Wait until the top of your rice cake reaches a medium brown before continuing to bake it for an additional 15 to 20 minutes. Regardless of what happens first, take it out of the oven and let it cool.

Brush your bibingka with butter and sprinkle sugar on top. If you’re more of a coconut fan, you can opt to top it with that instead of sugar. And just like that, your bibingka is ready to be enjoyed!

Instructions