Bibingka is a classic Filipino rice cake that’s especially popular during the Christmas season, soft and spongey texture and is made with rice flour, glutinous rice flour, sugar, egg, butter, salted duck egg, coconut milk and salted cheese. During the Christmas season it is sold outside of churches during the nine-day Misa de Gallo. it’s normally Consumed as breakfast after the mass or as a evening snack with a cup of hot coffe.
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HOW TO COOK BIBINGKA
INGREDIENTS:
1 cup rice flour
1/4 cup glutinous rice flour
1/2 cup sugar
1 1/2 tsp. baking powder
1 pc. egg
1/4 cup melted butter
3/4 cup coconut milk
salted egg and cheese (toppings)
DIRECTIONS
Prepare the banana leaves by heating in the stove until slightly wilted. Line the wilted banana leaves in (muffin) molds and cut the excess.
In a large mixing bowl, add the rice flour, glutinous rice flour, sugar and baking powder. Mix the ingredients well. In a separate bowl, add the egg, melted butter and coconut milk. Mix the ingredients well.
Combine the dry and wet ingredients and whisk to fully-blend. ‘
Pour ¾ of the banana leaf mold with the bibingka batter. Top with your favorite toppings.
Bake in a pre-heated oven for 15 to 20 minutes at 200C.
Top with grated cheese and grated coconut. Serve and enjoy!
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