Best 2 Bibingka Filipino Coconut Rice Cake Recipes
Bibingka, a delectable Filipino rice cake, captivates taste buds with its soft, moist texture and captivating coconut flavor. This beloved treat, often enjoyed during special occasions like Christmas, is an iconic symbol of Filipino culinary heritage. Made from a combination of glutinous rice, coconut milk, and sugar, bibingka comes in various forms, each region boasting its unique take on this classic dish. From the classic bibingka galapong, known for its simplicity and delicate flavor, to the indulgent bibingka Malagkit, featuring layers of sticky rice and coconut custard, the diversity of bibingka is a testament to the creativity and resourcefulness of Filipino cuisine. Explore our collection of bibingka recipes and embark on a culinary journey that celebrates the rich traditions and flavors of the Philippines.
**Bibingka Galapong:** This traditional bibingka is renowned for its simplicity and rustic charm. Made with glutinous rice flour, coconut milk, and sugar, this classic version offers a delightful balance of sweetness and coconut flavor.
**Bibingka Malagkit:** Experience the ultimate indulgence with bibingka Malagkit, a multi-layered masterpiece. Layers of sticky rice and creamy coconut custard harmoniously blend to create a rich and decadent treat.
**Bibingka with Salted Egg:** Embark on a delightful savory adventure with bibingka topped with salted egg. The combination of sweet bibingka and savory salted egg creates a captivating harmony of flavors.
**Ube Bibingka:** Discover the vibrant purple hue and delightful flavor of ube bibingka. Incorporating ube (purple yam), this variation adds a touch of sweetness and a vibrant color to the classic bibingka.
**Cassava Bibingka:** This innovative take on bibingka utilizes grated cassava, resulting in a unique texture and a delightful twist on the traditional recipe.
**Banana Bibingka:** Indulge in the tropical flavors of banana bibingka. Ripe bananas are incorporated into the batter, adding natural sweetness and a moist, tender texture.
CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)
This always a hit and the kids love it too.
Provided by Dave Smith
Categories Rice Sides
Time 1h
Number Of Ingredients 8
Steps:
- 1. 1 Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper. 2 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined. 3 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes. 4 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.
BIBINGKA (FILIPINO COCONUT-RICE CAKE)
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table. Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp. Though Ms. Ponseca prefers bibingka without additional coconut on top, traditionalists may want to add a sprinkle.
Provided by Tejal Rao
Categories cakes, dessert
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
- Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
- Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.
Nutrition Facts : @context http, Calories 633, UnsaturatedFat 7 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 457 milligrams, Sugar 25 grams, TransFat 1 gram
Tips:
- Use fresh coconut milk. Fresh coconut milk will give your bibingka a richer flavor and texture than canned coconut milk.
- Soak the glutinous rice overnight. This will help to soften the rice and make it easier to cook.
- Use a heavy-bottomed pan. This will help to prevent the bibingka from burning.
- Cook the bibingka over low heat. This will help to ensure that the bibingka cooks evenly throughout.
- Watch the bibingka carefully. The bibingka is done when it is golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Bibingka is a delicious and festive Filipino rice cake that is perfect for any occasion. With its rich coconut flavor and chewy texture, bibingka is a treat that everyone will enjoy. So next time you're looking for a special dessert, give bibingka a try.
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