Philippines Bibingka
A Filipino rice cake traditionally eaten around Christmas, bibingka is traditionally cooked in a clay pot lined by banana leaves. The popular dessert or snack is made with rice, coconut milk, eggs, and milk, along with various other ingredients. While the traditional method of cooking bibingka is time consuming, modern recipes call for a much less labor-intensive process of baking in an oven. Recipe Servings: Serves 3–4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (400 g) sugar
- 1/2 cup (120 g) butter, melted
- 6 eggs
- 2 cups (480 ml) coconut milk
- 2 tsp (10 ml) vanilla extract
- 3 cups (450 g) rice flour
- 2 Tbsp (30 ml) baking powder
- Freshly grated coconut, for topping.
Directions
- Heat oven to 350°F (175°C).
- Butter a 9 x 13-inch (23 x 33-cm) baking pan and set aside.
- Combine sugar and butter.
- Add eggs and mix well.
- Add coconut milk and vanilla extract.
- Fold in dry ingredients.
- Mix well.
- Pour into prepared pan and bake for 30 minutes, until set.
- Serve warm, topped with freshly grated coconut.
Copyright © 1993—2024 World Trade Press. All rights reserved.