Bibingka is a traditional sweet from the Philippines. It’s a type of rice cake (milled rice) combined with coconut milk, margarine or butter and sugar. Street vendors used to sell this delicious rice cake during dawn masses (Simbang gabi) just outside the church.
Traditionally, cooking Bibingka is unique and special. The batter is poured on a cut Banana leaf and is cooked traditionally in special claypots, heated with lit charcoal in the bottom and top.
But for today, I will be using alternatives, Glutinous rice flour instead of ordinary rice flour as it is not available in our local supermarket. We will also Bake it as an alternative in cooking traditionally and I will use Baking paper instead of the traditional banana leaves.
Ingredients
2 cups rice flour
1/2 teaspoon salt
5 teaspoon Baking powder
6 tablespoons butter
2 cup granulated sugar
2 cup coconut milk
2 piece salted duck egg, sliced
6 pieces whole eggs
Freshly grated coconut
Brown sugar, optional
Preparations
Preheat oven to 375 degrees fahrenheit
Combine glutinous rice flour/rice flour, salt and baking powder. Mix well and set aside.
In a separate bowl, cream the butter and add sugar a little at a time while whisking.
Add the eggs and whisk, Pour the coconut milk and mix until well combined.
Add the dry ingredients to the wet ingredients. Stir the mixture well.
Placed the pre-cut Banana leaves in a cake pan or molder.
Pour the mixture and add the sliced salted duck egg on top.
Baked for 15-20 minutes.
While the cake is still warm, sprinkle some fresh grated coconut and brown sugar on top.
Serve warm and enjoy.
Feel free to omit the duck egg and replace it with cheese or whatever you prefer, The brown sugar adds color to the rice cake and adds additional flavor. I think it’s the closest version of a traditional rice cake recipe i can make, away from home.
Delicious with hot beverage. It’s a Christmas feel that brings us closer to home (Philippines).
Let me know what you think.
Thank you and have a Very Happy christmas!