by Joost NusselderUpdated: August 15, 2020
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Though served any time of the year, you know it is already the Christmas season if more Bibingka Stallsstart setting up in just about any corner of the Philippines.
Another well-known delicacy during Christmas, this homey mixture of rice dough, butter, eggs, and milk is a sure favorite of the Filipinos to eat after attending the Simbang Gabi.
However, with this Homemade Bibingka Recipe, you will never have to wait for the Christmas season to come again to enjoy this very Filipino dish the same as the Cassava Cake.
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In this post we'll cover:
- 1 Two ways of making Bibingka
- 2 Homemade Filipino bibingka recipe
- 2.1 Equipment
- 2.2 Ingredients1x2x3x
- 2.3 Instructions
- 2.4 Nutrition
- 3 Homemade BibingkaRecipe ( The Alternative Method)
Two ways of making Bibingka
In making the base for this Homemade Bibingka Recipe, you have a choice of whether to make the rice dough or the Galapong from scratch or to buy it ready-made from the wet market.
Another choice, which is the easier one makes use of rice flour.
Homemade Filipino bibingka recipe
Joost Nusselder
Another well-known delicacy during Christmas, The Bibingka Recipe is a mixture ofrice dough,butter, eggs, and milkis a sure favorite of the Filipinos to eat after attending the Simbang Gabi.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Filipino
Servings 1 pie
Calories 1334 kcal
Equipment
Banana leaves (optional)
3Aluminum Pie Pans
Ingredients
- 2 cups Rice Flour
- 1 cup Sugar
- 2 tbsp Baking Powder
- ½ tsp salt
- 1 (13.5 ounces) can Gata (Coconut Milk)
- 2 tbsp melted Butter
- 5 beaten Eggs
toppings:
- 2 Salted Egg (Sliced lengthwise)
- Cubed Kesong Puti or Keso de Bola
- Softened Margarine
- Grated mature coconut
- Sugar to taste
Instructions
Rinse banana leaves under warm water and trim away thick edges.
Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan).
Quickly pass and heat leaves over stove flames for a few seconds or until just softened.
Line pie pans with the leaves, making sure they are intact with no rips.
In a large bowl, combine rice flour, sugar, baking powder, and salt.
Whisk together until well dispersed.
In another bowl, combine coconut milk and butter and stir until blended.
Add to rice flour mixture and gently stir until batter is smooth.
Add beaten eggs and stir until blended.
Divide mixture and pour into the prepared pie pans.
Arrange egg and cheese slices on top.
Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean.
If desired, place under the broiler for about 1 minute or until nicely charred.
Remove from heat and spread margarine on top.
Garnish with grated coconut and sprinkle with sugar to taste.
Nutrition
Calories: 1334kcal
Keyword Bibingka, Dessert, Egg pie
Tried this recipe?Let us know how it was!
Homemade BibingkaRecipe ( The Alternative Method)
- On a large pot mix in the rice flour, water, and salt, adding more water depending on how consistent you want the dough. The dough is already consistent enough once it doesn’t stick to your hands anymore. Reserve the dough for later.
- Next comes mixing the butter, sugar, beaten eggs and the rice flour dough, salt, baking powder and coconut milk and fresh milk. Mix all of these for five minutes after which you put the mixture on a pan and put it in the oven.
- After 15 minutes, bring out the pan from the oven and garnish the bibingka with sliced salted egg and grated cheese. Bake the bibingka once again until the top becomes golden brown.
- Bring the bibingka out of the oven and you have the option to add grated coconut or brush it with melted butter or sugar.
- Together with puto bumbong, bibingka is perfect with coffee to balance its sweetness.
- With this bibingka recipe, it is sure that preparing bibingka will now be accessible for you and your family in any season.
Enjoy!
Note: Notice the method posted? We posted Two (2) Different methods and different ingredients in making Bibingka, Simply choose what you think is easy to prepare.
Confused? Send us a message or comment below regarding the Recipe. Thank You.
Also read: this is how you make delicious Filipino Egg Pie
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
FAQs
Bibingka belongs under the umbrella of kakanin, a category of indigenous sweets composed entirely of rice-based snacks, like biko. It's is traditionally made from slightly sour galapong (ground fermented sticky rice), coconut milk, water, and sugar.
What is the difference between bibingka and biko? ›
I googled it and found out that biko is made from glutinous rice (usually combination of black rice and white sweet rice) and is topped with Latik, which is fried coconut milk curd. Bibingka is made from white glutinous rice and topped with caramelized sugar and coconut cream.
What is bibingka Christmas tradition in the Philippines? ›
Bibingka: A Filipino Christmas Tradition
Bibingka and puto bumbong are traditionally enjoyed after attending dawn masses (Simbang Gabi) from December 16 to December 24 each year. The cakes are typically served with tsokolate (hot chocolate) or salabat (ginger tea).
What is galapong made of? ›
It is made from rice flour and water, left for a few days to ferment to give rice cakes a fluffy texture and a distinct taste. In the olden times, to have galapong, what you really had to do was get good quality rice, soak it overnight, and take it to the market to have it ground.
What is the English of bibingka? ›
The term can be loosely translated to "[rice] cake". It originally referred primarily to bibingka galapong, the most common type of bibingka made with rice flour.
What does bibingka mean in Philippines? ›
bi·bing·ka bē-ˈbiŋ-kə : a Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves. Mrs. Garcia is cutting slices of bibingka for herself and for her cousin.
What does biko mean in Filipino? ›
Biko is a rich, chewy Filipino rice cake made with sticky rice, coconut milk, and dark sugar. Traditionally served in a round, shallow bamboo tray lined with banana leaves known as a bilao, biko belongs to a category of sweets called kakanin, which is made up entirely of rice cakes.
What is the ranking of bibingka in the world? ›
MANILA, Philippines – Another year, another Taste Atlas list! For 2023, bibingka has made it yet again on the Best Cakes in the World list, landing in 16th place out of 50 international contenders. The well-loved Filipino kakanin moves down three spots from last year's 13th ranking.
What is the biggest bibingka? ›
The bibingka is set to break Korea's record in the “Guinness Book of World Records” for the biggest rice cake. Mandaue City's rice cake is 182 square meters in area with a diameter of 50 feet and thickness of three inches. Ten metal drums were used as ovens. Each drum can hold two pans of bibingka.
Why do Filipinos eat ham on Christmas? ›
Negros Oriental - In the Philippines, Christmas eve feast known as Noche Buena has Hamonada or Christmas Ham as one of the feature viands for the celebration. This tradition of eating ham came from the Spaniards who brought Christianity in the Philippines.
Dishes like purple yam sticky rice dressed with margarine, sugar, and coconut, called puto bumbong, and rice cakes, called bibingka, flavored with salted egg or brown sugar are commonly sold. Hot chocolate made with water is sipped on throughout the Christmas season.
What do Filipinos hang on Christmas? ›
A Christmas decoration that's unique to the Philippines is the parol. This star-shaped Christmas lantern is traditionally made with bamboo and Japanese paper and is hung outside of the home or in the streets. The parol symbolizes many things, like the triumph of light over darkness.
What is a bibingkinitan? ›
Bibingkinitan is a homegrown brand from the Philippines offering bite-sized bibingka everyday. Bibingka commonly refers to a type of rice cake that is traditionally made from fermented sticky rice, coconut milk, water, and sugar, and is lined with banana leaves.
Who invented bibingka? ›
The origins of bibingka are vast. Some say that it came from Indonesia while some believe it came from India. In fact, the Indians call their version of this dessert as “Bebinca” or “Bibik”. Some also believe that the Portuguese brought this dessert from Goa.
Can I use rice flour instead of glutinous rice flour? ›
Glutinous rice flour can be swapped with other great alternatives, such as arrowroot flour, sorghum flour, and almond flour. Generally, you can also use rice flour, but the results will not be as sticky and chewy as glutinous rice flour.
Is bibingka made of glutinous rice flour? ›
Bibingka (bee-bing-ka) is a simple Filipino cake made with rice, butter, eggs, sugar and coconut milk and topped with cheese, salted duck egg and grated coconut. Glutinous rice flour is more commonly used today but traditionally, rice was soaked overnight and ground.
Is bibingka made of rice? ›
Similar to putong bigas, traditional bibingka is made with galapong. Rice grains are soaked in water overnight to ferment and soften and then ground using stone mills into a thick paste.
Is bibingka made of cassava? ›
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well.
Is bibingka healthy? ›
Experts believe that bibingka contain benefits for the health. It can protect against heart disease by increasing good cholesterol and lowering the ratio of bad and good cholesterol. Helps treat malnutrition because it is easy to digest and absorb.
Joost Nusselder
