Best 3 Bibingka Sweet Rice Flour Recipes
Bibingka, a traditional Filipino rice cake, is a delectable treat that embodies the country's rich culinary heritage. Made from a combination of glutinous rice flour, coconut milk, and sugar, this sweet and savory delicacy is typically prepared during special occasions like Christmas and New Year. Its unique texture, achieved through a unique cooking method that involves baking and steaming, makes it a beloved dessert enjoyed by Filipinos of all ages.
This article delves into the art of crafting this delectable delicacy, presenting a diverse collection of bibingka recipes to tantalize your taste buds. From the classic bibingka galapong, renowned for its rich coconut flavor, to the innovative bibingka with salted egg, which adds a delightful savory twist, this article offers a comprehensive guide to creating this cherished Filipino treat.
Furthermore, we explore variations such as the bibingkang Malagkit, which incorporates glutinous rice for a chewy texture, and the bibingkang kamoteng kahoy, which incorporates cassava for a unique twist. Whether you prefer the traditional methods or are eager to experiment with modern interpretations, this article equips you with the knowledge and recipes to create a bibingka that will impress your family and friends.
CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)
A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.
Provided by MattOlay V-H
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
- Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
- Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
- Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g
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
BIBINGKA (SWEET RICE FLOUR)
Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.
Provided by Chef Kimchee
Categories Dessert
Time 45m
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
- Cream the butter, sugar and eggs in a bowl.
- Add remaining ingredients and blend well.
- Pour into glass dish and bake for 40-50 minutes.
- Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
- (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!
Nutrition Facts : Calories 234.9, Fat 10.1, SaturatedFat 6.8, Cholesterol 49.8, Sodium 92.2, Carbohydrate 33.8, Fiber 0.8, Sugar 17.8, Protein 3
Tips:
- For a crispy crust, use a non-stick pan and cook the bibingka over medium heat.
- To prevent the bibingka from sticking to the pan, grease the pan with cooking oil or use parchment paper.
- If you don't have coconut milk, you can substitute it with milk or water.
- You can add other ingredients to the bibingka batter, such as grated cheese, chopped nuts, or dried fruits.
- Bibingka can be served warm or cold. It is often served with a dollop of whipped cream or ice cream.
Conclusion:
Bibingka is a delicious and easy-to-make Filipino rice cake. It is perfect for special occasions, such as Christmas and New Year's Eve. With its crispy crust, soft and chewy center, and sweet and savory flavor, bibingka is a sure crowd-pleaser. So next time you're looking for a special dessert, give bibingka a try. You won't be disappointed.
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