Special Bibingka

This is not the first time I made this Bibingka. It's actually my "Nth" time coz I can't remember how many times I baked this for my family. I just decided to recreate a new blog since I have different photos on this one and will create a video on how to make it. I will definitely post that video soon. ​(Update: video attached below). Anyway, Bibingka is a type of rice cake that is baked and usually eaten for breakfast especially during Christmas season. It is traditionally baked in clay pots with banana leaves. For this one, I lined a large muffin pan with banana leaves and baked it. If banana leaves are not available, you can just use a regular muffin liner.

Preparation is very easy. It's like the process of baking a moist cake by combining sugar butter and eggs then add the flour and milk. That's why this is delicious! For the toppings, you can add any toppings you prefer or you can leave as it is. For this one, I added salted eggs and grated cheese. I like salted eggs but it is not for everyone, so  if you are one of those people who hates it, you can add grated cheese or cream cheese. I promise it tastes better if there is something salty on top. ​

I also suggest to use banana leaves as a liner. It really does add aroma and taste to your Bibingka. Just make sure to run the leaf on an open flame to make it pliable that way it will be easier for you to place them on the pan.
​To shape, I used a 6" bowl  as a cutting guide. Now, I have round pliable banana leaves and it is perfect for the size of the jumbo muffin pan. If the banana leaf is not available, you can use a regular liner instead. 
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This recipe can make six Bibingka using this jumbo muffin pan. Please take note that this Bibingka is a little heavy and full because we are using rice flour and coconut milk here. Just one Bibingka will fill you up. :)

special bibingka recipe

​INGREDIENTS:

• 1 cup rice flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 3 medium eggs, room temperature
• 1 cup coconut milk
• 1/4 cup fresh or whole milk
• 1/4 cup softened butter plus extra for coating 
• grated cheese for toppings, salted egg, sliced or cream cheese, sliced
• few pieces banana leaves​

Video

​HOW TO MAKE BIBINGKA:

• Combine butter and sugar together while whisking then add the eggs. 
• Gradually add the rice flour and baking powder.
• Add the coconut milk and fresh milk. Beat well until smooth.
• Line molds or round pans with pliable banana leaves (brushed with butter).
• Pour mixture in the prepared molds or muffin pans. 
• Bake in (preheated ) oven 375 degrees F for 20 minutes.
• Remove from oven.
• Top with sliced salted eggs.
• Bake again for 10-15 minutes or until the color of top turns medium brown. 
• Remove from oven. Brush some butter on top if desired.
• Serve with grated coconut.
• Enjoy! 
• Please scroll down for some TIPS below.

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Tips:

• Because oven temperature varies, I suggest  to always check your bibingka before the set time to avoid over baking. 
• If banana leaves are not available, you may use a regular cupcake liner. 
• If you would like to coat the top with melted butter, you may do so. 
• Toppings are flexible. You can omit the salted eggs and replaced with a slice of cream cheese. You can add them even before the bibingka sets, say about after 15 minutes, you can add it and your slice of cheese filling will be in the middle.

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