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bibingka
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5 from 1 vote

Special Bibingka

This bibingka is so delicious with the right balance of sweet, salty and richness. It remains soft even after a day. Make it a part of your Christmas spread.
Prep Time20 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: bibingka, christmas
Author: Pam from Pinoybites.com

Ingredients

  • 2 cups rice flour
  • 1/2 cup glutinous rice flour
  • 4 teaspoons baking powder
  • 1 cup white sugar
  • pinch of salt
  • 4 eggs lightly beaten
  • 1/2 cup melted butter* reserve 2 Tbsps for brushing
  • 1 400 ml can coconut mlk I used Aroy-D
  • 2 salted eggs sliced into wedges
  • 1/2 cup cream cheese thinly sliced
  • grated cheese or grated coconut to serve
  • banana leaves for lining the pan or parchment paper

Here's How:

  • Preheat oven to 350F. Place the rack in the middle of the oven. Line two 9” round cake pan with parchment paper or banana leaves**. (See notes on how to prepare banana leaves)
  • In a large bowl, combine the flours, baking powder, sugar and salt. Mix well with a whisk.
  • In another bowl, put the beaten eggs, butter* and coconut milk. Mix until well combined then add to the flour mixture. Stir lightly until no lumps are visible.
  • Divide mixture between two prepared pans and place in the preheated oven.
  • After 10-12 minutes of baking (top should have set a little bit but still be very jiggly), gently pull the oven rack (just enough to safely place toppings) and carefully (and quickly) top the bibingka with salted egg slices and cream cheese. Replace the rack and continue baking for another 15 minutes or until set. Brush tops with the remaining butter and switch to broil and cook for another 1-2 minutes if the bibingka is not brown enough to your liking. Watch carefully to prevent burning.
  • Remove from the oven. Top with grated cheese or freshly grated coconut and serve with coffee, salabat (ginger tea) or hot chocolate. Refrigerate leftovers and warm in the microwave for a minute (or less) before serving.

Notes

**If using frozen banana leaves, thaw at room temperature then cut 4 pieces measuring about 12 inches in length (or at least 2” larger than the pan you are using). Wash under hot tap water and dry with paper towels. Turn the burner on and pass the leaves for a few seconds over the heat to make it pliable. Gently place 2 pcs on each pan (intersecting) to cover the pan completely with some overhang. Cut the extra leaves using kitchen scissors.