Bibingka Sweet Rice Flour Recipes

BIBINGKA RECIPE

Steps:

• Rinse banana leaves under warm water and trim away thick edges.
• Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan).
• Quickly pass and heat leaves over stove flames for a few seconds or until just softened.
• Line pie pans with the leaves, making sure they are intact with no rips.
• In large bowl, combine rice flour, sugar, baking powder and salt.
• Whisk together until well dispersed.
• In another bowl, combine coconut milk and butter and stir until blended.
• Add to rice flour mixture and gently stir until batter is smooth.
• Add beaten eggs and stir until blended.
• Divide mixture and pour into the prepared pie pans.
• Arrange egg and cheese slices on top.
• Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean.
• If desired, place under the broiler for about 1 minute or until nicely charred.
• Remove from heat and spread margarine on top.
• Garnish with grated coconut and sprinkle with sugar to taste.

EASY BIBINGKA RECIPE (FILIPINO RICE CAKE)

Steps:

• Pre-heat the oven to 190c/375f. Grease large muffin cups with melted butter or line with grilled banana leaves. Place in an oven-proof tray.
• In a small pot, melt butter slowly over low heat until it turns clear and brown. Watch carefully to prevent burning. Remove from heat and pour onto a heat-proof bowl. Residual. Let it cool completely.
• In a large bowl, whisk brown butter and sugar. Add eggs, salt, vanilla, evaporated milk, and coconut milk. Whisk until sugar has completely dissolved.
• Sift the rice flour, glutinous rice flour, and baking powder into a strainer over the liquid ingredients. Stir until well combined and lump-free.
• Immediately fill the muffin cups with the bibingka batter. If the batter sits on the counter for a period of time, make sure to stir it well before pouring it over the muffin cups.
• Top with a slice of cheese and sliced salted egg on top. Bake for 12 to 15 minutes in the top rack of the oven until the top is brown. Start checking at 10 minutes. Move the rice cakes to the middle rack and bake for another 10 to 12 minutes until the toothpick inserted comes out clean (see notes for oven types).
• Let it cool completely. Sprinkle with sugar or grated coconut on top. Serve and enjoy!

BIBINGKA (SWEET RICE FLOUR)

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!

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

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.

BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Adjust oven rack to middle position and preheat to 375°F (190°C). If using banana leaf, rinse banana leaf pieces under cold running water and pat dry with paper towels. Working with one piece of banana leaf at a time, hold banana leaf with tongs about 2 inches above medium-high flame of a gas burner, turning every 3 to 5 seconds, until soft and pliable, about 15 seconds. Transfer to a plate and repeat with remaining piece of banana leaf. Place banana leaf pieces in an 8-inch anodized aluminum cake pan or cast iron skillet, arranging them in an overlapping configuration to completely cover the bottom and sides of the pan, pressing down on them with your hands to ensure they are flush with the pan. Brush evenly with 1/2 ounce (1 tablespoon; 15g) melted butter and set aside. Alternatively, if not using banana leaf, grease an 8-inch anodized aluminum cake pan or cast iron skillet with melted butter or pan spray and line with parchment ; set aside.
• In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt until well combined, about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary.
• In a large bowl, whisk together 1 ounce (2 tablespoons; 30g) melted butter, sugar, coconut milk, and egg, until sugar is dissolved and mixture is thoroughly combined. Add flour mixture to coconut milk mixture and whisk together until completely smooth and no dry flour remains, about 1 minute. Using a flexible spatula, fold batter once or twice from the bottom up, then scrape into prepared pan.
• Bake until batter is beginning to set at the edges, about 10 minutes. Remove from oven and evenly distribute macapuno in a single layer over top. Return pan to oven and continue to bake until cake is puffed, edges are lightly browned, and a toothpick inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 12 minutes.
• Remove from oven and preheat broiler. Brush top of cake with remaining melted butter and lightly sprinkle sugar evenly over top. Broil until cake is golden brown and macapuno is slightly caramelized, about 2 minutes.
• Transfer pan to a wire rack and cool for 10 minutes. Run a butter knife along edges to loosen, then invert onto a wire rack, remove banana leaves or parchment, and place cake right side up on serving platter. Serve warm.