Bibingka
Bibingka is a soft, slightly sweet rice cake traditionally baked in a clay pot lined with banana leaves, sold outside churches during the Christmas season Simbang Gabi masses and topped with salted egg and grated cheese.
Watch It Made
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Instructions
- Preheat the oven to 375°F (190°C). Line small round pans with banana leaves lightly wilted over a flame.
- In a bowl, whisk together the rice flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the eggs, coconut milk, fresh milk, and melted butter, then combine with the dry ingredients until smooth.
- Pour the batter into the lined pans, filling about two-thirds full. Bake for 15 minutes.
- Remove from the oven, top with salted egg slices and grated cheese, and bake another 8-10 minutes until set. Brush with butter and sugar before serving warm.
Cook's Tip
Wilting the banana leaves over a flame for a few seconds before lining the pans makes them pliable and adds a subtle smoky-sweet aroma to the bibingka.