Traditional Christmas fare in the Philippines include Puto Bumbong and the Bibingka.
Bibingka is a Filipino rice cake usually available during the Christmas season. BUT it does not have to be available only once a year because now you can make it in the comforts of your own home. Don’t worry about needing some uling and those tin containers lined with banana leaves, if you have a foil pan, or in this case a muffin tray, some cupcake or muffin liners, and an oven, you are good to go.
What you’ll need:
- 2 cup rice flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 3 eggs
- 1/4 cup melted margarine or butter + 3 tbsps for brushing
- 1 cup coconut milk
- 1/4 cup evaporated milk
For the Topping:
- 1/2 can condensed milk
- grated cheese (optional)
- grated coconut (optional)
- sliced salted egg (optional)
What to do:
- Preheat oven to 375 degrees F.
- Prepare the baking pan. In this case I used a muffin tin and lined it with muffin liners. Brush some melted butter onto the liners.
- Mix dry ingredients- rice flour and baking powder together in a container. Set aside.
- In a separate bowl, combine the wet ingredients – coconut milk and evaporated milk. Set aside.
- In a mixing bowl, whisk together the melted margarine, sugar and eggs. Gradually add the combined dry ingredients, alternating with the combined wet ingredients. Mix until it reaches a smooth consistency and there are no more lumps.
- Pour batter into prepared pan. Bake in oven for 10 minutes. After 10 minutes the bibingka is not completely set. Put about a dollop of condensed milk into each muffin cup, if using a round or rectangular pan, spread out the dollops of condensed milk. The condensed milk will give your bibingka a sweet gooey and moist surprise inside.
- Put the pan back in the oven and bake for another 10 minutes.
- Then take out the and top it with grated cheese, slices of salted red egg or grated coconut. Put back in the oven for another 5 minutes or until the top is slightly browned.
- Remove from oven and brush or drizzle with more melted margarine on top.
I usually put all three toppings on this recipe because it results in a symphony of flavors that one bibingka cup won’t be enough.
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Written by Donna
With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.
Check out her blog on cooking, crafting and ideas for other things to do.