Bibingka Recipes are very much common during the holiday season. Street vendors selling bibingka during dawn and evening masses are usually a common scenario here in the Philippines especially during Christmas. These street vendors prepare as early as 2 a.m. and eventually spend the whole day selling their bibingka espesyal. Some of them even come from far-away provinces.
Here is my Special Bibingka Recipe.
- 2 cups rice flour
- 1 cup light brown sugar
- 1 tbsp. baking powder
- 3 eggs, beaten
- 3 tbsp butter, melted
- 1 can (400 mL) coconut milk
- 1 banana leaf (optional)
- 1 tbsp butter, sliced
- 2 tbsp. fresh (or frozen) grated coconut
- 1/2 cup grated cheese
- 1/4 cup fresh milk
- Preheat oven to 375 deg. Fahrenheit.
- Combine rice flour, baking powder, and salt. Mix well and set aside.
- Cream butter then gradually put-in sugar while mixing.
- Add eggs then mix thoroughly.
- Gradually add rice flour, salt, and baking powder mixture then continue mixing.
- Pour-in the coconut milk and fresh milk. Mix or stir for 1 to 2 minutes.
- Arrange the cut banana leaf on a cake pan.
- Pour the mixture on the pan.
- Bake for 15 minutes.
- Remove from the oven then top with grated cheese (do not turn the oven off).
- Put back in oven and bake for 15 to 20 min. or until the color of the top turns light to medium brown.
- Remove from the oven and set aside to cool.
- Brush with butter and sprinkle some sugar and grated coconut on top.
- Try using fresh, natural coconut milk instead of the canned coconut milk found in grocery stores.
Have you tried this Bibingka Recipe yet? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!