How to Make Bibingka (Easy)

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Whether you are celiac, a fan of coconut, or just have a sweet tooth, the traditional Filipino treat bibingka will be a sweet, chewy, crackly gluten-free taste of Heaven. The rice cake is even sweeter for those short on time and cooking skills since it is fast and easy to make. Though it is traditionally served on Christmas in the Philippines, bibingka is sure to go fast at any occasion and make you the hit of every party.

Things You'll Need

  • 2 cups rice flour
  • 1/2 cup glutinous rice flour
  • 1 tablespoon baking powder
  • 3/4 cup sugar
  • 3 eggs
  • 1/3 cup butter melted
  • 1-1/2 cup coconut milk
  • 6 pieces banana leaves cut into 8-inch circles
  • 1 salted egg, sliced into 1/4-inch-thick slices
  • butter
  • 1 tablespoon sugar
  • 2 tablespoons grated coconut (optional)
  • 2 tablespoons grated Edam cheese (optional)
  • Preheat oven to 375°F.

  • Line six tart pans or ramekins with banana leaves and brush the leaves with butter.

  • Combine rice flour, glutinous rice flour, baking powder, and sugar together in a bowl. Beat eggs in a bowl of a stand mixer fitted with a paddle. Add butter and coconut milk and mix well. Add the flour mixture and blend well until smooth.

  • Pour the rice batter equally into the six pans or ramekins. Lay a slice of salted egg on top and bake until the cake is cooked through, 20 to 25 minutes.

  • Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about two minutes.

  • Serve them warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.

Tips & Warnings

  • Instead of a sliced salted egg, the bibingka cakes can be topped with slices of Edam or Gouda cheese.
  • When using frozen grated coconut let the grated coconut thaw, then place the thawed coconut on paper towels to soak up the extra moisture.
  • Use grated coconut; never grate young coconut.
  • Bibingka goes perfectly with a side of vanilla ice cream.

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References

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