Bibingka

Description

Bibingka - Authentic recipe from Philippines. Ready in 65 min. Vegan. Try it now!

1. 1

   Preheat the oven (or traditionally a clay pot lined with banana leaf) to 180 °C. Mix 250 g rice flour with 150 g sugar. Stir in 300 ml coconut milk to form a smooth batter.

   ⏱️ approx. 12 min

   💡 Tip: Bibingka is a Filipino rice cake — traditionally baked in clay pots lined with banana leaves, with coconut. Especially popular during the Christmas season (after the Misa de Gallo). Moist and coconutty.

2. 2

   Optional: add a little baking powder for a lighter texture. Pour the batter into a banana leaf-lined mould (or a greased tin).

   ⏱️ approx. 12 min

   💡 Tip: Rice flour gives the characteristic dense, slightly chewy texture. The banana leaf adds flavour and prevents sticking. Traditionally, bibingka is baked with heat from both above and below.

3. 3

   Sprinkle 50 g of desiccated coconut on top. Bake at 180 °C for 25–30 minutes until golden brown and set. Optionally top with salted egg, cheese or butter. Serve warm.

   ⏱️ approx. 12 min

   💡 Tip: Bibingka is served warm with butter, desiccated coconut, salted egg (Itlog na Maalat) and cheese — especially at Christmas with coffee. A festive Filipino speciality.