Craving for something authentic and unique? Make this Island favorite Bibingka-using this Bibingka Recipe passed through generations.

BIBINGKA RECIPE

If you are looking for some authentic Bibingka recipe, look no further. Today, I will teach you how to make this native Bibingka with straightforward ingredients and quick-to-follow instructions.

WHAT IS BIBINGKA?

Bibingka is another version of Filipino rice cake. Last week, I shared with you Bibingkang Malagkit using sticky rice as the main ingredient, and I made the Bibingka Bisaya while back that one is the Cebu Bibingka version, which by the way a must-try. Bibingka is another version of rice cake using glutinous rice flour and flour as the main ingredient. We make Bibingka on Holiday, but we serve it for snacks and desserts during special occasions.

I remember eating Bibingka when I was a little kid and learning to make it from our neighbor who sells them. She made the rice flour from scratch using a rock grinder. I got to help her grind the rice while she was preparing the ingredients.

Bibingka has a sweet taste and delicate texture. It uses banana leaves as a liner so, the banana leaves taste melds into the cake, which makes this good. The batter is baked in the oven. Cheese, salted egg are added to elevate the taste.

Let’s do this!

INGREDIENTS

Glutinous rice Flour
All purpose flour
White granulated sugar
Baking powder
Salt
Eggs beaten
Water
Coconut milk
Unsalted butter

HOW TO MAKE IT

Prepare the Banana leaves: Place a round bowl on top of banana leaves. Trace the bowl to from a round circle. Pass the leave over fire until wilted. Line banana leaves in a cupcake mold or torte mold. Set aside.
Pre heat oven at 350 F.
Wet ingredients- place sugar and beaten egg in a medium size bowl. Mix until the smooth. Add the water and coconut milk. Set aside.
Dry Ingredients- mix glutinous rice four, all purpose flour, salt and baking powder in a large bowl. Mix using wire whisk. Add the wet ingredients until there are no lumps.
Transfer Bibingka batter into the prepared pan and bake in a pre heated oven for 20-30 minutes, or insert a toothpick in the middle of the Bibingka, and if comes out clean, it is done. Add the topping about 18 minutes during baking, or before you put it in the oven. FOR ME, I PREFER TO ADD THE TOPPING 18 – 20 MINUTES OF BAKING AND CONTINUE BAKING.

FOR MORE RICE RECIPE:

Bibingkang Malagkit
Suman
Arroz Valenciana

HOW TO STORE:

Place Bibingka in an airtight container and put in the fridge.
Freeze : Wrap Bibingka individually in a plastic wrap and freeze. When ready to eat, thaw and wrap with a moist paper towel and heat in the microwave for 30 -40 seconds.

bibingka recipe

Craving for something authentic and unique? Make this Island favorite Bibingka-using this Bibingka Recipe passed through generations.

5 from 1 vote

Print Pin Rate

Course: DESSSERT

Cuisine: FILIPINO

Prep Time: 15

Cook Time: 25

Servings: serving

Author: Shobee

Equipment

Oven
cupcake mold

Ingredients

Bibingka

1 1/2 cup glutinous rice flour
1/2 cup all purpose flour
1/2 cup white granulated sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 eggs beaten
1/2 cup water
200 ml coconut milk
2 tablespoons unsalted butter

Toppings

1 cup cheddar cheese
2 salted egg divided

Instructions

Place a round bowl on top of banana leaves. Trace the bowl to from a round circle. Pass the leave over fire until wilted. Line banana leaves in a cupcake mold or torta mold. Set aside.
Pre heat oven at 350 F
Wet ingredients- place sugar and beaten egg in a medium size bowl. Mix until the smooth. Add the water and coconut milk. Set aside.
Dry Ingredients- mix glutinous rice four, all purpose flour, salt and baking powder in a large bowl. Mix using wire whisk. Add the wet ingredients until there are no lumps.
Transfer Bibingka batter into the prepared pan and bake in a preheated oven for 20-30 minutes, or insert a toothpick in the middle of the Bibingka, and if comes out clean, it is done. Add the topping about 18 minutes during baking, or before you put it in the oven. FOR ME, I PREFER TO ADD THE TOPPING 18 – 20 MINUTES OF BAKING AND CONTINUE BAKING.

Tried this recipe?Mention @theskinnypot or tag #theskinnypot!

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...