Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of all-purpose flour
- 1 1/2 cups of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 3 eggs
- 1 1/2 cups of coconut milk
- 1/2 cup of water
- 1/4 cup of butter, melted
- 1/2 cup of grated cheddar cheese
Special equipment needed:
- Bibingka molds or muffin tins
- Banana leaves or parchment paper
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Grease the bibingka molds or muffin tins with butter or oil.
c. Line each mold with a piece of banana leaf or parchment paper.
d. In a large bowl, mix the rice flour, all-purpose flour, sugar, baking powder, and salt.
e. In a separate bowl, whisk the eggs, coconut milk, water, and melted butter.
f. Pour the wet ingredients into the dry ingredients and mix until well combined.
g. Pour the batter into the prepared molds, filling each mold about 3/4 full.
h. Sprinkle grated cheddar cheese on top of each bibingka.
i. Bake in the preheated oven for 20-25 minutes or until the bibingka is golden brown and a toothpick inserted in the center comes out clean.
j. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F
Serving size:
- Makes 12 bibingkas
Nutritional information:
- Calories: 327
- Fat: 11g
- Carbohydrates: 52g
- Protein: 6g
Substitutions for ingredients:
- You can use brown sugar instead of white sugar.
- You can use any type of cheese you prefer.
Variations:
- You can add toppings such as salted egg, coconut flakes, or sliced mangoes.
- You can also add pandan leaves or vanilla extract to the batter for extra flavor.
Tips and tricks:
- Make sure to grease the molds and line them with banana leaves or parchment paper to prevent the bibingka from sticking.
- Do not overmix the batter to avoid tough bibingka.
- You can also cook the bibingka on a charcoal grill for a more traditional taste.
Storage instructions:
- Store leftover bibingka in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, wrap the bibingka in a damp paper towel and microwave for 20-30 seconds.
Presentation ideas:
- Serve the bibingka on a banana leaf or a plate lined with banana leaves for a more authentic look.
Garnishes:
- You can garnish the bibingka with grated coconut, sliced mangoes, or salted egg.
Pairings:
- Bibingka is traditionally served with hot chocolate or coffee.
Suggested side dishes:
- You can serve bibingka as a dessert or a snack on its own.
Troubleshooting advice:
- If the bibingka is too dry, add more coconut milk or water to the batter.
- If the bibingka is too wet, add more flour to the batter.
Food safety advice:
- Make sure to cook the bibingka thoroughly to avoid foodborne illness.
Food history:
- Bibingka is a popular Filipino rice cake made with rice flour, coconut milk, and sugar. It is traditionally served during the Christmas season.
Flavor profiles:
- Bibingka has a sweet and slightly salty flavor with a creamy and chewy texture.
Serving suggestions:
- Serve bibingka warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine