Bibingka
In its most basic form, bibingka is a simple Filipino cake made of rice flour and water. It was originally served in clay pots coated with banana leaves, which gave the meal a unique, smokey taste. Bibinka is said to have originated as a result of foreign culinary influence, with the oldest recorded mention of a similar cake dating back to 1751.
​
Bibingka has been adapted with additional ingredients throughout history, and it is now typically prepared with milk, eggs, coconut milk, sugar, and butter, with modern variations including grated cheese, salted duck eggs, or grated coconut, as well as a variety of different sweet and savory toppings.
​
This classic Filipino dish is typically connected with Christmas, and it is generally consumed after the Christmas Day service. Bibingka is frequently offered during breakfast.
Ingredients:
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1/2 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg sliced
1/2 cup grated cheese
3 pieces raw eggs
1/4 cup grated coconut
Pre-cut banana leaf
Instructions:
Preheat oven to 375 degrees Fahrenheit.
Combine rice flour, baking powder, and salt then mix well. Set aside.
Cream butter then gradually put in sugar while whisking.
Add the eggs then whisk until every ingredient is well incorporated.
Slowly add the rice flour, salt, and baking powder mixture then continue mixing.
Pour in coconut and fresh milk, then whisk some more for 1 to 2 minutes.
Arrange the pre-cut banana leaf on a cake pan or baking pan. Pour the mixture into the pan. Bake for 15 minutes.
Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
Put back in the oven and bake for 15 to 20 minutes or until the color of the top turns medium brown.
Remove from the oven and let cool.
Brush with butter and top with grated coconut.
Serve. Share and enjoy!