Best 2 Bibingka Filipino Coconut Rice Cake Recipes
Bibingka, a popular Filipino coconut rice cake, is a staple dish served during Christmas and other special occasions. Its unique flavor and texture make it a beloved treat for Filipinos and food enthusiasts alike. With its irresistibly chewy and gooey texture, rich coconut flavor, and topped with sweet coconut strings, bibingka is sure to satisfy your sweet cravings. Whether you prefer the traditional clay pot-baked version or the more convenient oven-baked variation, this article will guide you through the best recipes and provide tips to achieve the perfect bibingka that will delight you and your loved ones.
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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 for the best flavor and texture.
- If you don't have banana leaves, you can use parchment paper or aluminum foil.
- Be careful not to overcook the bibingka, or it will become dry and crumbly.
- Serve bibingka warm or at room temperature, topped with grated coconut, sugar, and butter.
- Bibingka can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Bibingka is a delicious and versatile Filipino coconut rice cake that can be enjoyed for breakfast, lunch, or dinner. It is a popular dish during the Christmas season, but it can be enjoyed all year round. With its simple ingredients and easy-to-follow instructions, bibingka is a great dish for home cooks of all levels. So next time you're looking for a sweet and satisfying treat, give bibingka a try!
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