Bibingka
All over SE Asia, there are sweet and savory treats that are made from rice flour — Kueh, Kuih or in Tagalog, Kakanin. Bibingka is one such dish. I hate to call it a dessert because it’s often eaten as a breakfast or afternoon “merienda” snack and it also straddles that magic space between sweet and savory so the dessert misnomer can be confusing. We often eat this during the Christmas holiday. I have memories eating this warm after going to Mass when I was a kid. These days, I may not go to Mass but this dish has that holiday association for me. This year, I decided to make these and give them as gifts to friends. It felt good to know that I was surrounded by people that would understand this dish. We’ve come a long way.
Bibingka is made with a combination of rice flour and glutinous rice flour combined with sugar, butter, eggs and coconut milk. It was traditionally cooked over an open flame in banana leaves so the version I make bakes this in banana leaves to give it that flavor and aroma. It is topped with some savory toppings like cheese, salted eggs and grated coconut. I love it eaten warm with some melted butter and I’ve taken to also drizzling some hot honey on top. It’s so good.
♥️Tricia
INGREDIENTS
1 cup Rice Flour
1/2 cup Glutinous Rice Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 cup Sugar
4 Eggs, beaten
3 tbsp Unsalted Butter, room temperature
1 cup Coconut Milk
Banana Leaves, round or measured to line your pie plate
TOPPINGS:
1/2 cup Cheese, grated, shaved or crumbled (e.g. Queso de Bola, Parmesan, Asiago, Cotija, Feta or a combination)
2 Salted Duck Eggs, peeled and sliced or grated (optional)
2 tbsp Coconut, grated (optional)
1 tbsp Butter (optional)
1 tbsp Hot Honey (optional)
NOTE: This recipe makes one 10 inch pie plate. I also provided clickable links for some of the ingredients above. It will be less expensive in your local Asian market but in case you don’t have a source, you can try these online options. Banana leaves can also be found frozen in your local Asian or Mexican market.
METHOD
STEP 1
Preheat your oven to 350º.
Line a 10 inch pie plate with banana leaves. You can utilize one round one or two leaves overlapping and trim the edges around the plate. To make them more pliable if you are using frozen ones, heat them over a very low flame on your stove top and clean them by wiping with a damp cloth or paper towel. Mold the leaves to your plate and keep the leaves in tact by placing another heavy plate on top of your pie plate to keep it in place. Before filling, spray with a non stick oil spray to prevent the Bibingka from sticking.
STEP 2
In one bowl, add the rice flour, glutinous rice flour, baking powder and salt. Mix well and ensure there are no lumps. You can sift the ingredients but it is not necessary if the ingredients are relatively lump free.
STEP 3
In another large bowl, cream the butter with a fork then slowly add the sugar to the butter until they are integrated then add in the beaten eggs and incorporate until the mixture is smooth. Slowly add in the flour mixture a little at a time and fold in until the mixture is smooth again, with no lumps. Finally, add in the coconut milk and mix well.
STEP 4
Pour mixture into banana leaf lined pie plate and place into the pre heated oven for 45 minutes. In the meantime, prepare your toppings by peeling and slicing the salted eggs and grating your cheese of choice.
STEP 5
After 45 minutes, top with the salted eggs, cheese and grated coconut and bake for an additional 15-20 minutes. Use a knife or a toothpick to check for done-ness. If your knife runs clear after you pierce the middle of the Bibingka, pull from oven and let sit for 15 minutes before serving.
Serve warm with a pat of butter and a drizzle of hot honey. Enjoy!
