CHEESY BIBINGKA CAKE

Bibingka is Filipino's favorite and famous treat especially during Christmas season. When I was little, in the province of Bataan, Philippines,  Bibingka is a common sight in many places and in churches during Simbang Gabi. It is always served with hot and freshly brewed tea that they actually give free when you buy Bibingka. It is traditionally and quickly baked in a covered pan lined with banana leaf over a charcoal fire. 
Bibingka is not complete without the banana leaf so I highly suggest to find one if you can. The leaf adds flavor and aroma to the Bibingka. 

In this recipe, I showed both methods using BAKED and STEAMED. I made two batches so I can compare the result. Also, many of our followers from the Philippines doesn't own an oven and they always wanted to know if it can be steamed though some ask, if it can be baked, so I decided to do both. 
So what's the difference? There's a slight difference in texture. The baked one is much heavier for me and find the steamed one lighter. There's a big difference on the top of Bibingka. The baked one turned golden in color and the cheese got a little toasted.  It could be because I added the cheese in the middle of baking time or because of the oven heat. I love how the cheese on the steamed one is nicely melted and the top is perfect. 

Traditional Bibingka is usually charred on top. That's because of the traditional cooking method with the heating element on top with charcoal. You can use either method, whichever works for you. 
For the cheese, since the Pandemic, Eden cheese and other Filipino Cheddar Cheese is hard to find in many Filipino Supermarkets here in California so I decided to use Mexican Four Cheese which is a combination of Asiago, Monterey Jack, Asadero and Queso Blanco finely shredded cheese. Something I will use again if Filipino Cheese is not available. An 8" round pan is what I used as my goal is to make it a cake. 

I've made the Bibingka Muffins before using rice flour. This time, I mixed it with all-purpose flour for a change and they are both good. I suggest to try them both. Make sure to serve with lots and lots of freshly grated coconut. It is not complete without it. Let me know what you think about this recipe by leaving a comment below. Enjoy! 

CHEESY BIBINGKA CAKE RECIPE

Ingredients:

• 1/4 cup softened unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup rice flour (not glutinous)
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1/2 cup water
• 3/4 - 1 cup grated cheddar cheese  plus more for topping
• 1 piece thinly sliced salted egg for topping
• fresh grated coconut 

BIBINGKA VIDEO

Procedure:

• Preheat oven to 350F.
• Make the banana leaf pliable by passing it lightly over a low flame. This will soften the leaf and will allow you to line an 8 inches pan with ease and without tearing it. Brush the leaf with oil or butter. If banana leaf is not available, you can just use a parchment greased with butter. 
• In a large bowl. cream the butter.  Add the sugar until light and fluffy.  Add the eggs one at a time beating well after each addition. 
• Place a sieve over the bowl and sift together all-purpose flour, rice flour, baking powder, and salt. Beat lightly until just combined. Add the coconut milk and water. Stir-in grated cheese.  Pour the mixture onto the prepared pan. 
• To BAKE: Bake for about 20-25 minutes. Remove from the oven. Top with grated cheese and salted egg. Return to the oven and bake for another 20 minutes or until set and top starts to turn golden.
• To STEAM: Prepare a steamer by boiling water.  Steam over medium-low heat for about 20-25 minutes. Make sure to cover the lid with a cloth to avoid water drips. Remove the lid and top the Bibingka with grated cheese and salted egg. Return to the oven and bake for another 15-20 minutes or until set and top starts to turn golden.
• Immediately brush the top with butter. Let cook for a little bit. Serve with fresh grated coconut. Best eaten warm.  Enjoy!

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Cheesy Bibingka Cake