Bibingka is a popular cake served on special occasions in the Philippines. This cake is made from rice flour and coconut milk, and other ingredients, and is traditionally cooked in a banana leaf. In addition to the traditional version of the recipe, there are several modern versions that you can also try.
Ingredients
Traditional Version
Makes 4 servings
- 2 cups (500 ml) rice flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 3 eggs
- 3/4 cup (185 ml) sugar
- 1-1/2 cups (375 ml) coconut milk
- 1/3 cup (80 ml) butter, melted
- 4 banana leaves, cut into circles 20.3 cm in diameter
- Optional toppings: 1 salted egg, sliced about 0.6cm thick; 2 tbsp (30 ml) grated coconut; 2 tbsp (30 ml) Edam cheese and grated cheddar cheese
Modern Version
Makes 48 cakes
- 13.5 oz (400 ml) canned coconut milk
- 14 oz (435 ml) sweetened condensed milk
- 1/2 cup (125 ml) butter, melted
- 6 eggs
- 2 jars macapuno young coconut shavings in thick syrup, each jar contains 12 oz (375 ml)
- 16 oz (500 ml) mochiko sweet rice flour
- 1 cup (250 ml) palm sugar
- 1/4 cup (60 ml) thinly sliced almonds
- 1 tbsp (15 ml) vanilla extract
- Crushed Cinnamon
Gourmet Version
Makes 12 to 24 cakes
- 8 oz (250 ml) cream cheese
- 2 cups (500 ml) granulated sugar
- 3 eggs
- 1 lb (450 g) sweet rice flour
- 1 tbsp (15 ml) baking powder
- 1/2 cup (125 ml) butter, melted
- 1 tbsp (15 ml) vanilla
- 15 oz (470 ml) can coconut cream
- 1 cup (250 ml) milk
- 8 oz (250 ml) canned mashed pineapple
- 1/4 cup (60 ml) canned sugar
- 2 tbsp (30 ml) granulated sugar
Step
Method 1 of 3: Traditional Version
Step 1. Preheat the oven to 180 degrees Celsius
Prepare four ceramic tins and line them with chopped banana leaves.
- If you want the cake to look as traditional as possible, bake the cake in a 15.25 cm diameter ceramic tin. You can use a 10cm diameter ceramic pan, but the cake will be thicker than usual and will take longer to cook. When baked in a pie pan, the cake will be shallower than usual and will cook faster.
- You can also use a round pan 20.3cm in diameter by 7.6cm deep if you don't have a pie pan, ceramic tin, or pan like ceramic tin.
- Banana leaves are an important part of this recipe if you want it to be as traditional as possible. The banana leaf will add its own distinct appearance and aroma to the finished cake.
Step 2. Combine the first portion of dry ingredients
Mix rice flour, baking powder, and salt until smooth.
Most traditional recipes use only standard rice flour and don't use sweet or sticky rice flour
Step 3. Prepare the egg mixture
In a separate bowl, beat the eggs gently with a whisk. Add sugar and beat again. Add melted butter and beat again.
Granulated sugar is used in most traditional bibingka recipes, but for a slightly different taste, you can use palm sugar
Step 4. Add flour and coconut milk
Add the flour and coconut milk mixture alternately to the egg solution, stirring with a whisk with each addition. Stir just until the dough is well combined, don't over-knead the dough.
Step 5. Pour the batter into the prepared pan
Divide the mixture evenly into the four prepared baking sheets, pour directly onto the banana leaves.
Traditionally, you should place a salted egg slice on top of each egg before baking. Duck eggs are the most traditional, but salted chicken eggs can also be used
Step 6. Bake the cake
Place the cake on the top rack of the oven and bake for 20 to 25 minutes, or until the cake is cooked through.
Check for doneness by sticking a toothpick into the center of each cake. If the toothpick comes out clean, it means the cake is perfectly cooked
Step 7. Brown the cake tops
Turn the toaster setting to low and bake the cakes for another 2 to 3 minutes, or until the tops of each cake have browned.
- Watch the cake carefully at this point so it doesn't burn.
- Note that this step is optional. This won't affect the taste of the cake too much, but will make it look more appealing.
Step 8. Finish and serve the cake
Remove the cake from the oven and let it cool for a few minutes. Brush in additional melted butter, and if desired, sprinkle with sugar, grated coconut, and additional grated cheese. Serve while warm.
You can eat the cake directly from the ceramic pan you use for baking, but for a better look, you can remove the cake from the pan before sprinkling the butter, sugar, coconut, and cheese. Carefully turn each ceramic tin to the side, and gently slide out the cake and banana leaf. Place each cake on a serving plate for one serving and enjoy
Method 2 of 3: Modern Version
Step 1. Preheat the oven to 190 degrees Celsius
Prepare a baking sheet measuring 33 cm wide by 46 cm thick by 2.5 cm by lining it with parchment paper.
Note that the modern version of this recipe does not use banana leaves as is used in the traditional version
Step 2. Mix the solution
Place in a large bowl to combine coconut milk, sweetened condensed milk and melted butter, beat using an electric mixer.
Remember that when whisking the ingredients, in this or the next step, you'll need to scrape the walls of the bowl with a spatula every now and then to make sure all the ingredients are evenly mixed in the batter
Step 3. Add the eggs
Add the eggs to the mixture one at a time, beating each time after adding the eggs until they are evenly combined.
Step 4. Enter the shavings of young coconut macapuno
Enter the shavings of young coconut meat into the mixture one by one. Shake each added to mix.
Don't drain the syrup in the macapuno can. You'll need to include the entire contents of the can, syrup, coconut shavings, and all
Step 5. Add the sweet rice flour little by little
Add the rice flour to the mixture, 1/2 cup (125 ml) at a time, stirring well after each addition until smooth.
Don't add the mochiko flour all at once. If you add them all at once, the dough will become very lumpy, and you may not be able to smooth the dough again even after stirring it longer
Step 6. Add the remaining ingredients
Enter the palm sugar and almonds that have been finely chopped, then stir until smooth. Once blended, add the vanilla extract, and stir quickly to combine with the rest of the mixture.
Step 7. Pour the batter into the prepared pan
Watch to make sure there are no air bubbles or lumps.
If you see any air bubbles, remove them by lightly tapping the bottom of the pan against the counter
Step 8. Cook until done
Bake the cake for about 45 minutes, or until it turns light brown. Sprinkle a little cinnamon evenly over the cake, then continue to bake for 2 to 15 minutes, or until it turns golden brown.
The center of the cake should be done when you take it out of the oven. Check the center by sticking a toothpick directly into the center of the cake. If the toothpick is clean when you take it out, the cake is done
Step 9. Cool and serve cake
Remove the cake from the oven. Remove and remove the parchment paper from the tin, remove the cake with the parchment paper, and allow the cake to cool on the parchment paper but outside the tin until it reaches room temperature. Cut the cake into 5cm squares and serve.
- To make cutting easier, use a clean long ruler and pizza cutter.
- You can store ripe bibingka in an airtight container for 1 to 2 days at room temperature. When stored in the refrigerator, you can store it for up to 1 or 2 weeks.
- This version of the cake tends to be tougher when the cake is completely cool, so you can preheat it in the microwave for 20 to 30 seconds before enjoying.
Method 3 of 3: Gourmet Version
Step 1. Preheat the oven to 180 degrees Celsius
Prepare a 33 cm by 23 cm baking dish by greasing it with butter, shortening or non-stick cooking spray.
Note that this version of the recipe does not require banana leaves
Step 2. Beat until one cream cheese and 2 cups (500 ml) sugar
Combine these two ingredients in a large bowl and beat with an electric mixer on low speed for about 30 seconds, or until creamy.
Scrape down the walls of the bowl to make sure all the cream cheese and sugar are well combined
Step 3. Add the eggs
Add the eggs to the cream cheese mixture, stirring each time you add one egg.
Step 4. Add all the remaining ingredients
Add the baking powder, sweet rice flour, melted butter, vanilla, coconut cream, milk, and mashed pineapple to the mixture. Add one at a time, stirring after each adding ingredients. Once done, keep stirring until the mixture is smooth.
When adding flour, it's a good idea to add 1/2 cup (125 ml) of batter at a time and mix with each addition. That way the risk of flour clumping in the dough will be reduced
Step 5. Pour the batter into the pan
Once the dough is in the pan, sprinkle the tops with brown sugar and 2 tablespoons (30 ml) of granulated sugar evenly.
Check the dough for lumps or air bubbles. Break up lumps with a fork or spatula. Remove air bubbles by gently tapping the bottom of the pan onto the counter
Step 6. Bake for 1 hour
The cake is done when the edges turn a little crunchy and the center is cooked. Check the center by inserting a toothpick into the cake. If the toothpick is clean when you take it out, the cake is done.
Let the cake cool to room temperature in the pan
Step 7. Serve while warm
Once the cake has cooled to room temperature, cut it into 12 to 24 equal-sized squares and remove the squares from the tin. Serve while still warm, or place in an airtight container and serve later.
