Fluffy Bibingka (Filipino Rice Cake)
Bibingka is a simplified version of the classic Filipino holiday treat, made in a muffin tray for easy preparation. This delightful dessert features a rich batter of coconut milk, rice flour, and all-purpose flour, topped with salted egg slices and baked to golden perfection. Soft, fluffy, and filled with a perfect balance of sweet and savory flavors, bibingka is a festive treat that's quick to make and perfect for any occasion.
Ingredients
- 1 cup rice flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar (adjust to taste)
- 2 large eggs
- ¾ cup coconut milk
- ¼ cup butter (melted)
- 1 salted egg, sliced (for topping)
- ¼ cup grated cheese (for topping)
- ¼ cup toasted coconut (for topping)
- Banana leaves or parchment paper (for lining, optional)
- Butter or margarine (for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tray with banana leaves or parchment paper, or grease it lightly with butter or oil.
- In a large bowl, whisk together the rice flour, all-purpose flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs. Add the coconut milk, melted coconut oil, and melted butter, and mix until well combined.
- Gradually add the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the bibingka dense.
- Pour the batter into the muffin tray holes, filling each about ¾ full. Place slices of salted egg on top of each bibingka.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- After removing from the oven, brush the tops with melted butter or margarine for extra flavor. Then, sprinkle the tops with grated cheese and toasted coconut for an extra layer of flavor.
Video
Notes
- Flours: Combine rice flour for chewiness and all-purpose flour for fluffiness. Swap all-purpose flour for gluten-free if needed.
- Coconut Milk: Full-fat coconut milk gives the best flavor, but light coconut milk or milk with coconut extract works too.
- Coconut Oil & Butter: Use a mix for moisture. For dairy-free, use only coconut oil.
- Salted Egg: Traditional topping. Substitute with regular eggs and salt or skip for a sweeter taste.
- Banana Leaves: Add authentic flavor by lining the tray with banana leaves. Parchment works too.
- Baking: Check at 20 minutes. The tops should be golden and a toothpick clean.
- Serve: Enjoy warm with butter or margarine, paired with coffee or tea.
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