Best 3 Chinkys Bibingka Recipes
Bibingka, a delectable steamed rice cake, is a beloved delicacy in the Philippines, often served during special occasions like Christmas. This delectable treat comes in various forms, each with its own unique flavors and textures. From the classic bibingka galapong, made with coconut milk and glutinous rice flour, to the indulgent bibingka malagkit, prepared with coconut cream and sticky rice, these variations cater to diverse palates. Additionally, bibingka can be enjoyed with an array of toppings, including sweet grated coconut, salty kesong puti cheese, or a combination of both for a harmonious blend of sweet and savory. Whether you prefer the traditional bibingka or a more contemporary rendition, this iconic Filipino delicacy is sure to delight your taste buds.
Here are a few popular bibingka recipes featured in the article:
* Classic Bibingka Galapong: This is the quintessential bibingka recipe, made with coconut milk, glutinous rice flour, and sugar. It is known for its soft and chewy texture, with a slightly caramelized top.
* Bibingka Malagkit: This variation uses sticky rice instead of glutinous rice flour, resulting in a denser and chewier texture. It is often topped with grated coconut and muscovado sugar for an extra layer of sweetness.
* Bibingka with Salted Egg: For a savory twist, this recipe incorporates salted egg yolks into the batter. The resulting bibingka has a rich and flavorful taste, with a slight salty undertone that complements the sweetness of the rice cake.
* Ube Bibingka: This vibrant variation is made with ube (purple yam), giving it a beautiful purple hue. It has a slightly sweet and earthy flavor, making it a unique and visually appealing treat.
These are just a few examples of the many delicious bibingka recipes available. Whether you are a seasoned baker or a novice cook, you are sure to find a bibingka recipe that suits your taste and skill level. So, gather your ingredients and prepare to embark on a culinary journey to create these delectable Filipino rice cakes.
BIBINGKA
Bibingka Espesyal is the ultimate Christmas treat! Soft, spongy and made extra delicious with salted egg, cheese, and grated coconut topping, this classic Filipino delicacy is sure to be a holiday hit.
Provided by Lalaine Manalo
Categories Snack
Time 35m
Number Of Ingredients 14
Steps:
- In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until well-combined.
- Add coconut milk, water, butter, and eggs. Stir until smooth and well-blended.
- Cover the batter and refrigerate overnight.
- Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.
- Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.
- Pour the batter into the prepared pans up to 3/4 full. Arrange sliced salted eggs and cream cheese slices on top.
- Arrange the filled tin molds in a single layer on a baking sheet and place in the oven on the lower rack. Bake in a 375 F oven for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the baking sheet on the top rack and continue to cook for about 3 to 5 minutes or until lightly golden.
- Remove from heat. Spread margarine or butter and sprinkle sugar on top. Garnish with grated coconut. Serve hot.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 8 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 140 mg, Sodium 244 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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
Provided by Food Network
Yield Makes about 15-20 squares.
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.
Tips:
- Use fresh, ripe glutinous rice. This will give your bibingka the best flavor and texture.
- Soak the glutinous rice overnight. This will help to soften the rice and make it easier to cook.
- Use a heavy-bottomed pot or Dutch oven to cook the bibingka. This will help to prevent the bibingka from burning.
- Cook the bibingka over low heat. This will help to prevent the bibingka from burning and will allow it to cook evenly.
- Stir the bibingka frequently. This will help to prevent the bibingka from sticking to the bottom of the pot.
- Add the coconut milk and sugar towards the end of the cooking process. This will help to prevent the coconut milk and sugar from burning.
- Top the bibingka with grated coconut and cheese before serving. This will add extra flavor and texture to the bibingka.
Conclusion:
Chinky's bibingka is a delicious and easy-to-make Filipino dessert. It is perfect for any occasion, from birthdays to potlucks. With its chewy texture, sweet flavor, and nutty aroma, this bibingka is sure to be a hit with everyone who tries it. So what are you waiting for? Give this recipe a try today!
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