Filipino Rice Cake – Bibingka; Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves. And, is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the Christmas season. The most delicious, soft and fluffy rice cake baked in banana leaves.
Bibingka and Banana Leaves
Firstly, my Uncle was the first person to introduce me to this recipe. Although, you can make the Bibingka without the banana leaves, but the banana leaves add a distinct flavor to the cake with alight dusting of cheddar cheese. Of course, there are many variations of Filipino Rice Cake – Bibingka. Besides, with this Bibingka recipe, you won’t have to wait to visit the Philippines during the holiday season to enjoy easy, fresh baked bibingka at home. Still, this is one dessert I always looked forward to at all or family gatherings and celebrations. However, if you want to create a more spectacular dessert combine this Bibingka Rice Flour Cake Recipe with a delicious layer of Leche Flan as the first layer.
Origin
Bibingka is a traditional Philippine Christmas food. It is usually eaten along with puto as a snack after attending the nine-day “Night mass”. The shared origins of bibingka from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian bibingka is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures. Meanwhile, Filipino bibingka is a baked glutinous rice cake. In fact, Bibingka is traditionally made on the streets of the Philippines in terracotta pots lined with banana leaves and cooked over charcoal. However, while the origin of bibingka is not quite known, there are similarities between Indonesian and Filipino bibingka since they are both baked rice cakes.
What does Bibingka taste like?
Bibingka is slightly sweet, flavored with dessicated coconut and coconut milk. For the purpose of saving time without losing the delicious flavor, this recipe will use rice flour as a shortcut. Rice flour will create an airy sponge cake-like texture. Glutinous rice flour will result in dense, sticky cake.
The Filipino Rice Cake – Bibingka presents a texture that ranges from spongy, akin to puto, another traditional Philippine rice cake, to soft yet resilient. Typically savored hot or warm, it delivers a delicate sweetness reminiscent of rice pudding, complemented by hints of coconut milk and suitable for various toppings.
Renowned for its soft and slightly chewy consistency, Bibingka features charred top and bottom surfaces, often lined with traditional banana leaves, enhancing its flavor profile. Additionally, another delectable Filipino dessert worth sampling is Cassava cake, crafted from grated cassava, coconut milk, and condensed milk, resembling pudding in appearance. Also known as cassava bibingka or bibingkang kamoteng kahoy.
What you will need:
- muffin tins or 9 X 13 baking pan
- rubber spatula
- mixing bowls
- measuring cups
- liquid measuring pitcher
- frozen banana leaves, as needed to line
molds or tins (Frozen banana leaves are available at well-stocked supermarkets and widely available in Asian or Latin markets.) - 1 cup rice flour
- 1 cup sweet rice flour (Mochiko)
- Baking powder
- Kosher salt
- Eggs
- Granulated sugar
- Full-fat coconut milk
- Unsalted butter
- Desiccated coconut
Difference between Rice flour and Sweet Rice Flour
There are several different types of rice flour is milled from medium-grain or long-grain rice. And, the way you can the difference is that rice flour is usually sold in RED-labeled packaging. Furthermore, do not use glutinous rice flour, which is made from short-grain rice. Moreover, Glutinous rice flour uses GREEN packaging. However, this is helpful when the labels are not written in English.
Toppings
Different toppings need to be added at different times to prevent burning. For dried, unsweetened coconut shreds, add them on the bibingka after 11 minutes of baking. For cheddar cheese (or velveeta), add them onto the bibingka at 19 minutes of baking. My favorite is the bibingka with a top layer leche flan.
Note: timings are based on my standard, family sized electric oven, and it may vary from oven to oven. Remember to add the toppings early enough while the batter is slightly wet and can adhere to them, but not so early they will bake too long and burn.
How to Make Filipino Rice Cake – Bibingka
- Thaw frozen banana leaves at room temperature. Or, quickly thaw them under cool running water. Rinse banana leaves to remove any dirt or dust. However, pat dry with a paper towel or cloth kitchen towel.
- Soften the banana leaves before lining them in the molds. Soften the banana leaves by moving it above a warm stove or electric burner. DO NOT put direct fire or heat onto the banana leaves or they will burn.
- If necessary, remove the thick rib that runs down the center of the banana leaf. Furthermore, use scissors or a sharp knife to cut the banana leaf to fit the baking vessel. And, use kitchen tongs to hold banana leaves. Then, pass over an open flame (such as a gas stove burner) several times until the banana leaf is shiny and deep green. However, repeat will all banana leaves.
NOTE: This makes the banana leaf more pliable and easy to work with. Be careful not to burn the banana leaf.
- Grease a giant muffin tin with melted butter. Press the banana leaf into the muffin tin cavity to line the mold. Brush banana leaves with melted butter. Set aside and prepare the batter. Preheat oven to 375°F (190°C).
- Sift together rice flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the eggs until yolks are broken in a large bowl. Add sugar. (Or, Use an electric hand mixer or a sturdy whisk to beat eggs and sugar until smooth). Then, add coconut milk and melted butter. Beat together until well combined.
- Then, add half of the dry rice flour mixture. Stir to combine. Add the remaining rice flour mixture. Mix until the batter is smooth and there are no dry streaks of flour. Next, add 1/2 cup portions of batter into the prepared giant muffin tin.
- Bake for 35 minutes or until the cakes are set and a toothpick inserted in the cake comes out clean. Unmold bibingka from giant muffin tin.
Filipino Rice Cake – Bibingka
Ingredients:
- frozen banana leaves, as needed to line
molds or tins - 1 cup rice flour*
- 1 cup sweet rice flour
- 2 Tablespoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, room temp
- 2/3 cup granulated sugar
- 13.5 oz can full-fat coconut milk, well-
shaken - 2/3 cup unsalted butter, melted (plus more – melted unsalted butter, for brushing)
- 1/2 cup Desiccated coconut + 1/4 cup for topping
Instructions:
- Prepare Banana Leaves: Thaw frozen banana leaves at room temperature. Or, quickly thaw them under cool running water. Rinse banana leaves to remove any dirt or dust. However, pat dry with a paper towel or cloth kitchen towel.
- If necessary, remove the thick rib that runs down the center of the banana leaf. Use scissors or a sharp knife to cut the banana leaf to fit the baking vessel. However, use kitchen tongs to hold banana leaves. And, pass over an open flame (such as a gas stove burner) several times until the banana leaf is shiny and deep green. Repeat with all banana leaves. Set aside.
- NOTE: This makes the banana leaf more pliable and easy to work with. Be careful not to burn the banana leaf.
- Prepard Muffin Tin: Grease a giant muffin tin with melted butter. Press the banana leaf into the muffin tin cavity to line the mold. Brush banana leaves with melted butter. Set aside and prepare the batter.
- Preheat oven to 375°F (190°C).
- To make the Rice Cake: Sift together rice flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the eggs until yolks are broken in a large bowl. Add sugar. Use an electric hand mixer or a sturdy whisk to beat eggs and sugar until smooth. Add coconut milk and melted butter. Beat together until well combined.
- Then, add half of the dry rice flour mixture. Stir to combine. Add the remaining rice flour mixture. Mix until the batter is smooth and there are no dry streaks of flour.
- Add 1/2 cup portions of batter into the prepared giant muffin tin.
- Bake for 35 minutes or until the cakes are set and a toothpick inserted in the cake comes out clean.
- Unmold bibingka from giant muffin tin.
- Serve and Enjoy!
NOTES
- Use rice flour, NOT glutinous rice flour. Rice flour will give you soft and moist bibingka whereas glutinous rice flour will give you a completely different mochi-like texture (like sesame balls).
- I like the way the banana leaf imparts a distinct flavor that is difficult to mimic. However, if you cannot access the banana leaf, I suggest adding 1 teaspoon of pure vanilla extract to the batter.
- Although, you may use parchment paper or cupcake liners in place of banana leaf.