Babinka Food

BIBINGKA RECIPE

Steps:

• Cut circles from the banana leaves for lining the pans. It should be double the size in diameter of the pans/molds or enough to cover the bottom and sides with a bit of excess as they tend to shrink when heated. Cut another batch of banana leaves for the top cover. Rinse and pat dry the banana leaves. Run each leaf quickly over the fire to make them limb and pliable.
• Line the pans/molds with banana leaves and brush them with butter. Set aside.
• Combine all the ingredients for the batter in a bowl and mix well with a spoon or whisk until mixture becomes smooth. The batter should normally be runny.
• Divide the mixture into the pans/molds. Be sure not to fill more than half of each pan/mold with the mixture as it will rise while baking. Add 2-3 slices of salted egg on each. Arrange them on the baking sheet and bake at 200°C/390°F in the middle rack for 10 minutes. Remove the sheet from the oven. Place prepared banana sheets brushed with butter on top of each pan/mold with the buttered part facing down. Put them back in the oven but this time on the top rack. If using a gas oven, turn on the top heat (grill/broil function). Bake for another 5 minutes or until nicely charred.
• Once done, remove from oven and brush each Bibingka with butter. Then top them with grated cheese and grated coconut. Serve while warm!

BIBINGKA (SWEET RICE FLOUR)

Steps:

• Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
• Cream the butter, sugar and eggs in a bowl.
• Add remaining ingredients and blend well.
• Pour into glass dish and bake for 40-50 minutes.
• Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
• (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
• Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
• Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
• Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

HOMEMADE BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Preheat an oven to 375F and line a muffin tray with banana leaf (or muffin liners).
• In a mixing bowl whisk together the eggs and caster sugar.
• Then add the glutinous rice flour, rice flour, baking powder and salt, fold the ingredients together.
• Gradually pour the coconut milk into the mixing bowl, whisk to form a smooth cake batter.
• Pour the bibingka batter into the muffin tray, filling each cup halfway.
• Bake the bibingka for 20 minutes until set, testing with a toothpick.
• Optional - to create a char on the bibingka set the oven to broil and place the muffin tray on the top rack of the oven, cook for 2 minutes to char.
• Once baked, remove the bibingka from the oven and cool on a wire rack for 5 minutes. Using a pastry brush, brush the tops of the rice cakes with melted butter and scatter over the desiccated coconut.
• Remove the banana leaves/muffin liners and serve the bibingka warm.

BIBINGKANG MALAGKIT RECIPE

Steps:

• In a pot combine glutinous rice and 6 cups of coconut milk and bring to a boil then reduce heat to low.
• Simmer gently while occasionally mixing to cook them evenly and not burn the bottom, let the mixture thicken until it's nearly dried out.
• Add sugar and salt then mix continuously on medium-low heat for 10 minutes.
• At this stage, it will be really sticky.
• Line a 9x 13 baking tray with banana leaf then transfer the cooked glutinous rice. Set it aside.
• Prepare your topping by mixing all topping ingredients together in a pan, bring it to a boil and simmer on medium heat uncovered until heavily reduced but still runny.
• Pour topping over the rice cake on the baking pan then bake in a 180C preheated oven for 20 minutes or until topping becomes really thick and dark (not burnt).
• Remove from oven and set it aside to cool down.
• Serve.

BIBINGKA

Steps:

• In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until well-combined.
• Add coconut milk, water, butter, and eggs. Stir until smooth and well-blended.
• Cover the batter and refrigerate overnight.
• Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.
• Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.
• Pour the batter into the prepared pans up to 3/4 full. Arrange sliced salted eggs and cream cheese slices on top.
• Arrange the filled tin molds in a single layer on a baking sheet and place in the oven on the lower rack. Bake in a 375 F oven for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
• Transfer the baking sheet on the top rack and continue to cook for about 3 to 5 minutes or until lightly golden.
• Remove from heat. Spread margarine or butter and sprinkle sugar on top. Garnish with grated coconut. Serve hot.

EASY BIBINGKA RECIPE (FILIPINO RICE CAKE)

Steps:

• Pre-heat the oven to 190c/375f. Grease large muffin cups with melted butter or line with grilled banana leaves. Place in an oven-proof tray.
• In a small pot, melt butter slowly over low heat until it turns clear and brown. Watch carefully to prevent burning. Remove from heat and pour onto a heat-proof bowl. Residual. Let it cool completely.
• In a large bowl, whisk brown butter and sugar. Add eggs, salt, vanilla, evaporated milk, and coconut milk. Whisk until sugar has completely dissolved.
• Sift the rice flour, glutinous rice flour, and baking powder into a strainer over the liquid ingredients. Stir until well combined and lump-free.
• Immediately fill the muffin cups with the bibingka batter. If the batter sits on the counter for a period of time, make sure to stir it well before pouring it over the muffin cups.
• Top with a slice of cheese and sliced salted egg on top. Bake for 12 to 15 minutes in the top rack of the oven until the top is brown. Start checking at 10 minutes. Move the rice cakes to the middle rack and bake for another 10 to 12 minutes until the toothpick inserted comes out clean (see notes for oven types).
• Let it cool completely. Sprinkle with sugar or grated coconut on top. Serve and enjoy!

BIBINGKA (FLAT CAKE)

Steps:

• Preheat oven to 375 degrees.
• Mix the sugar with the coconut milk in a bowl.
• Make sure sugar has dissolved.
• Add beaten eggs.
• In bowl, sift the flour.
• Add salt and baking powder and sift again.
• Combine the egg mixture with the flour mixture.
• Beat well.
• Pour into baking pan.
• Bake for 15 minutes.
• Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
• When done, brush again with margarine.
• Serve with grated coconut.

BEBINCA CAKE

Steps:

• Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
• Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
• Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
• Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
• Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
• Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.

BIBINGKA

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

BIBINGKA

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.
• If using a banana leaf, use the top of a small bowl or plate to trace and cut 6 rounds from the banana leaf, about 5 1/2 to 6 inches in diameter. Line each jumbo muffin mold with a banana leaf round.
• In a large bowl, combine the rice flour , granulated sugar, baking powder , and salt.
• In a medium bowl, combine the coconut milk, melted butter , and egg.
• Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.
• Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.
• Bake for 10 minutes. Remove from the oven and top each bibingka with a slice of salted egg, if using, and 1 tablespoon of cheese.
• Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.
• Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.