Bibingka Food

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BIBINGKA (SWEET RICE FLOUR)



Bibingka (Sweet Rice Flour) image

Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.

Provided by Chef Kimchee

Categories     Dessert

Time 45m

Yield 24 pieces

Number Of Ingredients 10

16 ounces mochiko sweet rice flour (1 box)
1/2 cup butter (1 stick)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
14 ounces coconut milk (1 can)
1/2 cup shredded coconut (optional)

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!

Nutrition Facts : Calories 234.9, Fat 10.1, SaturatedFat 6.8, Cholesterol 49.8, Sodium 92.2, Carbohydrate 33.8, Fiber 0.8, Sugar 17.8, Protein 3

BIBINGKA RECIPE



Bibingka Recipe image

Enjoy this easy and simple Bibingka recipe, a classic Filipino rice cake that will surely bring you the Filipino Christmas feels!

Provided by Bebs

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 13

1 cup rice flour
1/4 cup all-purpose flour
1/2 cup sugar
3/4 cup fresh milk
1/4 cup water
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons vegetable oil
1 egg
grated cheese
grated coconut
1 salted egg (- cut into 8 to 12 thin slices)
butter (- melted at room temperature for brushing)

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!

Nutrition Facts : Calories 453 kcal, Carbohydrate 66 g, Protein 7 g, Fat 18 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 199 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

BIBINGKA



Bibingka image

Provided by Food Network

Yield Makes about 15-20 squares.

Number Of Ingredients 8

1/2 cup butter, softened
1 lb sweet rice flour
2 1/2 cup sugar
1 tsp. baking powder
3 cups milk (fresh or evaporated)
5 eggs, beaten
1 tsp. vanilla
1 cup coconut flakes

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



Bibingka image

Bibingka, a sweet and savory coconut rice cake, is a favorite in the Philippines. Turn this popular street food into individual servings for easy sharing and snacking.

Provided by Arlyn Osborne

Categories     Dessert

Time 30m

Number Of Ingredients 15

Nonstick spray, optional
1 banana leaf, optional
1 cup/105 grams rice flour (not glutinous)
3/4 cup/150 grams granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsweetened coconut milk
2 tablespoons unsalted butter (melted)
1 large egg (beaten)
1 salted duck egg (sliced into 6 pieces), optional
6 tablespoons/60 grams grated queso de bola or Edam cheese (such as Babybel Original)
Garnish:
Melted butter
Shredded coconut
Shredded cheese

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.

Nutrition Facts : Calories 351 kcal, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 470 mg, Sugar 30 g, Fat 16 g, UnsaturatedFat 0 g

BIBINGKA



Bibingka image

This classic Filipino rice cake baked in banana leaves is often served during holidays and family gatherings. For the simplified version here, the yeasted batter combines Thai rice flour with sweet rice flour for a bibingka with a lovely, delicate and moist crumb. The key to achieving that crumb is to let the batter proof, allowing it to become bubbly and lighten up. This recipe yields six bibingka baked in a jumbo muffin pan but they can also be baked in traditional mamon molds. They're topped with melted Edam cheese and a sprinkle of coconut sugar then broiled until crisp.

Provided by Food Network Kitchen

Time 4h

Yield 6 bibingka

Number Of Ingredients 12

1/4 cup warm water
1 teaspoon active dry yeast
1 cup plus 1/8 teaspoon granulated sugar
1 3/4 cups Thai rice flour, preferably Erawan
1/4 cup mochiko (sweet rice flour)
1/2 teaspoon kosher salt
One 13.5-ounce can coconut milk
One 16-ounce package frozen banana leaves, thawed, or 3 fresh banana leaves
2 large eggs, beaten
3 ounces Edam cheese, rind removed and discarded, coarsely shredded
3 tablespoons unsalted butter, melted
1 tablespoon coconut sugar

Steps:

  • Combine the warm water, yeast and 1/8 teaspoon of the sugar in a small bowl. Stir and let the yeast bloom until foamy, about 5 minutes. Set aside.
  • Whisk together both rice flours with the salt and the remaining 1 cup sugar in a large bowl. Add the yeast mixture and coconut milk. Whisk until smooth and the consistency of a thick pancake batter. Place the bowl in a warm place until the batter begins to lighten, bubble and almost double in volume, about 3 hours. (This can take longer depending on the temperature.)
  • Wipe clean both sides of each banana leaf with a damp towel, removing any dirt. Trace a 7-inch bowl with a very sharp knife on the banana leaves to create six 7-inch rounds, avoiding any tears or holes in the leaves. Heat each round directly over a low flame or with a culinary torch until pliable and slightly darkened, about 10 seconds per side. Line each cup of a 6-cup jumbo muffin pan with a banana leaf round and set aside.
  • Preheat the oven to 400 degrees F.
  • Once the batter is light and bubbly, whisk in the eggs. Fill each lined cup of the muffin pan slightly more than three-fourths of the way (a scant 3/4 cup per bibingka). Top each with 2 heaping tablespoons of shredded Edam cheese.
  • Bake until a toothpick inserted in the center of each bibingka comes out clean, 20 to 25 minutes. Remove from the oven and heat the broiler. Brush the top of each bibingka with melted butter then sprinkle each with 1/2 teaspoon of coconut sugar. Broil on the middle rack with the oven door open, moving the muffin pan continuously, until the tops are browned, 1 to 2 minutes.
  • Let cool in the muffin pan for 5 minutes then remove each bibingka to a wire rack to continue to cool. The bibingka can be served at room temperature but are best served warm. They can be refrigerated in an airtight container for up to 5 days, then reheated in a toaster oven or microwave before serving.

EASY BIBINGKA



Easy Bibingka image

Make and share this Easy Bibingka recipe from Food.com.

Provided by Cookin4fun

Categories     Dessert

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups Bisquick reduced-fat baking mix
1 cup 1% low-fat milk
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons medium cheddar, grated
1 teaspoon butter, melted

Steps:

  • Preheat oven 400°F.
  • Lightly grease a 8x13 pan, set aside.
  • With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan.
  • Sprinkle grated cheese on top.
  • Bake for 13 minutes.
  • Take pan out of oven.
  • Brush top of cake with melted butter.
  • Broil at 350°F for 2-3 minutes until top is golden brown.
  • Leave oven door slightly open while broiling.
  • Remove from oven and let cool.

Nutrition Facts : Calories 95.7, Fat 2.9, SaturatedFat 1.4, Cholesterol 58.4, Sodium 50.5, Carbohydrate 14.2, Sugar 14.2, Protein 3.2

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