Indulge in this Super simple to make this FILIPINO VERSION of rice cake -Special Bibingka. Made with easy to access ingredients like Glutinous rice flour, All purpose flour and coconut milk, you can make this Special Bibingka in a whim.
It looks like I am not done with the Bibingka making craze. Since I made the Bibingka Bisaya 2 weeks ago, if feels like I need to do more of it. Well, not really the Bibingka Bisaya per se, but this Special Bibingka.
So what’s the difference between the two?
- In Special Bibingka, we do not need the blended rice.
- On the flour department, we used glutinous rice flour mixed with all purpose flour.
- Instead of Latik, you top Special Bibingka with shredded cheddar cheese and salted egg. And that made it special. The sweetness is balanced by the saltiness of the two ingredients.
Though different in ingredient, they are similar on the “EASE ” of making it. You don’t need any special equipment to prepare the ingredients. Another wonderful similarity between the two is that they are sooooo delicious rice cake. OH, BTW, Bibingka is a Filipino version of rice cakes. And I just realized I haven’t mentioned that.
I have tested this Bibingka recipe twice before I posted it here, and during both times, it was a hit. I love that the rice cake is plump and moist. The first time I made it, I cooked it in a shallow and smaller tart pan and though still very good, it almost looked like a pancake, so I tried baking it with a 6 inch pan and I like that it is thick and plump. It look like a just how it is in the picture.
Guys, I cannot stress this enough. You need to try this Bibingka. It is really so good,plump and filling. This is just perfect to bring for your Christmas party potluck.
- 1 1/2 cup glutinous rice flour
- 1/2 cup All Purpose flour
- 1/2 cup sugar
- 2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs beaten
- 1/2 cup water
- 200 ml coconut milk
- 2 tablespoons butter melted
- 1 cup shredded cheddar cheese divided
- 1 salted egg divided
- PRE HEAT OVEN AT 350 F
- CUT BANANA LEAVE INTO CIRCLE AND HEAT OVER FIRE UNTIL WILTED. LINE LEAVES INTO 3 1/4 INCH REMOVABLE BOTTOM TART PAN OR, 6 INCH PAN. IN THE PHOTO, I DOUBLED THE RECIPE. IT YIELDED 1 BIBINGKA IN 8 INCH BAKING PAN AND TWO (2) -6 INCH ROUND BAKING PAN
- Using a wire whisk, mix flour and baking powder.Add in the sugar and mix.
- Mix all of the wet ingredients and ADD the wet ingredients to the flour mixture and mix 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
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...