Bibingka – A Filipino Dessert
My very first and successful attempt at one of my favorite classic Filipino treats. An interesting amalgamation of flavors, bibingka fuses together a simple rice flour cake with coconut milk, salted eggs and cream cheese.
Life has been nothing short of a whirlwind lately from our travel adventures to the arduous and herculean task of apartment hunting in Manhattan. Sadly, our kitchen encounters have been minimal and even less time to devote any patience to photographing our meals. It’s a bittersweet conundrum of sacrificing my passion temporarily in search of a bright, new apartment (and remotely bigger kitchen, I hope) that will nurture our Culinary Musings even further.
So until we finally find the perfect new humble abode amidst this concrete jungle, my entries will be short and sweet but nevertheless, mouthwatering!
|1||13.5 ounce can coconut milk|
|1/4||cup butter, softened to room temperature|
|2||cup rice flour|
|2||tsp baking powder|
|1||salted egg, sliced in thin rounds|
|cream cheese, sliced in thin strips (use as much as you’d like)|
|1||banana leaf (optional)|
- Preheat oven to 350 degrees. In a large mixing bowl, cream butter, sugar and eggs. In another mixing bowl, combine rice flour, baking powder and salt.
- Alternately mix in the coconut milk and flour to the creamed egg mixture until thoroughly combined.
- You can either bake the entire batter in a 6 inch cake pan or the two methods I used: a 5 inch porcelain ramekin lined with banana leaves (optional) and the leftover batter I placed in greased 6-ounce ramekins for individual sized cakes. Once the batter is in the molds, place the strips of cream cheese on top (leave room for the salted egg to be added later). Bake for 20 minutes or until toothpick comes out clean when inserted into the cake.
- Remove bibingka from the oven and add the salted egg on top. Cool for 20 minutes. Sprinkle granulated sugar on top and serve warm or room temperature.