Chinky's Bibingka is a classic Filipino rice cake that is perfect for breakfast or as a dessert. This recipe combines simple ingredients like rice flour, eggs, coconut milk, and sugar to create a deliciously fluffy and slightly sweet treat. Topped with butter, salted egg, and cheese, this bibingka is a crowd favorite during the holiday season. This step-by-step recipe will guide you on how to make a perfect bibingka from scratch.
Ingredients
- 2 cups rice flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 cups coconut milk
- 4 eggs
- 1/4 cup melted butter
- Salted egg, sliced (optional)
- Grated cheese (cheddar or Edam)
- Banana leaves, greased (for lining the pan)
Directions
- Preheat the oven to 350°F (175°C) and grease a round cake pan with melted butter.
- Line the greased pan with banana leaves, making sure to cover the sides as well.
- In a large bowl, combine rice flour, all-purpose flour, baking powder, salt, and sugar. Mix well.
- In a separate bowl, whisk together coconut milk, eggs, and melted butter.
- Gradually pour the wet ingredients into the dry ingredients, stirring constantly until well combined and smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bibingka from the oven and brush the top with melted butter.
- Top the bibingka with sliced salted egg and grated cheese.
- Return the bibingka to the oven and broil for 2-3 minutes or until the cheese is melted and slightly golden.
- Remove from the oven and let it cool slightly before serving.
- Serve the bibingka warm and enjoy!
