Bibingka is a traditional Filipino sponge cake made with rice flour and coconut milk, usually topped with cheese, butter, or margarine. The traditional way of cooking bibingka requires a special ceramic container resulting to a slightly charred and aromatic bibingka, but now we can have the same results without the time-consuming process.
Bibingka is usually served during Christmas, but that’s no excuse to not have it now! Serve it as breakfast or meriyenda for the family. Try this easy Bibingka recipe now!
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup water
- 2 eggs, beaten
- 1/2 cup sugar
- 2/3 cup coconut cream, room temperature
- 2 teaspoons butter, melted
- 75 grams cheese, grated
- 2 salted eggs, sliced
- Preheat oven to 350°F.
- Line 3 (5-inch) round baking pans with wax paper or banana leaves.
- In a bowl, combine rice flour, all-purpose flour, and baking powder.
- In another bowl, combine water, eggs, sugar, coconut cream, and butter. Mix well.
- Slowly pour dry ingredients over wet ingredients, mixing with a rubber spatula until thoroughly combined. Make sure there are no lumps. If lumps do form, strain mixture using a sieve.
- Fill prepared pans until three-fourths full. Top with grated cheese and salted egg.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.