Traditional Filipino Rice Cake Recipe: Chinky's Bibingka

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

1. Preheat the oven to 350°F (175°C) and grease a round cake pan with melted butter.
2. Line the greased pan with banana leaves, making sure to cover the sides as well.
3. In a large bowl, combine rice flour, all-purpose flour, baking powder, salt, and sugar. Mix well.
4. In a separate bowl, whisk together coconut milk, eggs, and melted butter.
5. Gradually pour the wet ingredients into the dry ingredients, stirring constantly until well combined and smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the bibingka from the oven and brush the top with melted butter.
9. Top the bibingka with sliced salted egg and grated cheese.
10. Return the bibingka to the oven and broil for 2-3 minutes or until the cheese is melted and slightly golden.
11. Remove from the oven and let it cool slightly before serving.
12. Serve the bibingka warm and enjoy!

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