Easy Bibingka Recipes

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!

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

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.

EASY BIBINGKA

Steps:

• Preheat oven 400°F.
• Lightly grease a 8x13 pan, set aside.
• With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan.
• Sprinkle grated cheese on top.
• Bake for 13 minutes.
• Take pan out of oven.
• Brush top of cake with melted butter.
• Broil at 350°F for 2-3 minutes until top is golden brown.
• Leave oven door slightly open while broiling.
• Remove from oven and let cool.

BIBINGKA

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.