Homemade Bibingka Filipino Coconut Rice Cake 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!

HOMEMADE BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Preheat an oven to 375F and line a muffin tray with banana leaf (or muffin liners).
• In a mixing bowl whisk together the eggs and caster sugar.
• Then add the glutinous rice flour, rice flour, baking powder and salt, fold the ingredients together.
• Gradually pour the coconut milk into the mixing bowl, whisk to form a smooth cake batter.
• Pour the bibingka batter into the muffin tray, filling each cup halfway.
• Bake the bibingka for 20 minutes until set, testing with a toothpick.
• Optional - to create a char on the bibingka set the oven to broil and place the muffin tray on the top rack of the oven, cook for 2 minutes to char.
• Once baked, remove the bibingka from the oven and cool on a wire rack for 5 minutes. Using a pastry brush, brush the tops of the rice cakes with melted butter and scatter over the desiccated coconut.
• Remove the banana leaves/muffin liners and serve the bibingka warm.

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.

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.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 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. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.