Homemade Filipino bibingka recipe
Another well-known delicacy during Christmas, The Bibingka Recipe is a mixture of rice dough, butter, eggs, and milk is a sure favorite of the Filipinos to eat after attending the Simbang Gabi.
Servings 1 pie
Calories 1334kcal
Cost $2
Equipment
- Banana leaves (optional)
- 3 Aluminum Pie Pans
Ingredients
- 2 cups Rice Flour
- 1 cup Sugar
- 2 tbsp Baking Powder
- ½ tsp salt
- 1 (13.5 ounces) can Gata (Coconut Milk)
- 2 tbsp melted Butter
- 5 beaten Eggs
toppings:
- 2 Salted Egg (Sliced lengthwise)
- Cubed Kesong Puti or Keso de Bola
- Softened Margarine
- Grated mature coconut
- Sugar to taste
Instructions
- 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 a 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.
Nutrition
Calories: 1334kcal