Bibingka is one of my most favorite Filipino food – I look forward to Christmas because that’s when it’s sold everywhere! In the Philippines, we have Simbang Gabi (9 days before Christmas, we hear mass every day/night)) and outside the church, there would always be vendors of Bibingka and Puto Bumbong. Nowadays, it is easier to find it because Ferinos‘ bibingka is available all year round and could also be available at some restaurants like Reyes Barbecue (I bought some from their RCBC Plaza branch, when I craved for it at 3AM back in 2010).
When I saw Ang Sarap’s post on Bibingka last March 1st, and he used the oven to make it, I was on cloud 9! I made it the same month, for our housewarming party and everyone loved it! Since then, my friends have been requesting it and finally, on the weekend of July 13, I made 2 batches for my friends and family. I even learned how to shred coconut meat the traditional way, with a kudkuran! My mom taught me how and it’s not easy, at first I thought I could not finish it in an hour haha! I finished shredding it in 30 minutes hehe..in the Philippines they have a machine and it could shred it in about 30 seconds but here in Hong Kong, the Cantonese are not very very fond of shredded coconut so that machine is unavailable.
It’s very very easy to make but my husband dreads washing up especially where I melt the Star margarine haha!
Some of the must-haves for this are:
- Banana leaf (Trust me, the smell and taste of your bibingka will be so much better!) but if unavailable, you can use cooking paper
- Margarine, preferably Star Margarine
- Toppings: salted duck egg and/or grated edam cheese or grated Eden cheese (When I added cheese, oh man — it was AWESOME! Also, I have a friend who doesn’t like the egg)
I have tried it with coconut milk and coconut cream, I didn’t really taste the difference. I’ve made small ones (muffin size) and big ones (7-inches in diameter) and the big ones save time hehe!
It’s always best to have all the ingredients ready and your oven pre-heated at 190C.
I start by sifting rice flour, salt and baking powder and I set that aside.
Next, I beat the eggs and then add sugar bit-by-bit until dissolved.
I then mix the flour and egg mixtures in a bowl then add melted margarine and coconut cream then mix until combined.
You have to get a banana leaf that doesn’t have a lot of tearing because these holes/tears will make your bibingka ooze to the pan and not stay on the banana leaf. I mean, these slightly toasted parts are great but of course, you’d want to get the bibingka done as nicely as you can. 🙂
Banana leaves tear so easily and you can’t mold that into your pan without tearing. What I do to the banana leaf is I wash it, dry it with a towel then I turn on my stove and hold the banana leaf’s edges and just let the all parts of the leaf touch the fire for about 2 seconds then cut the hard part out (which is actually the middle part of the entire leaf)…well you’d see the change in color in the leaf. This prevents the banana leaf from tearing when you mold it in your pan and keeps it from burning when inside the oven. (Sorry I don’t have pictures of this step but I found a video but they use an entire leaf which is not available in Hong Kong, here, what we have were already cut in the middle and folded!)
After I mold the banana leaf into the 7-inch pan, I poured 2 cups of the bibingka mixture then sprinkle with grated cheese and then top it with salted duck eggs. The reason why I only pour 2 cups is because I’ve tried it with 4 cups and it looked like a cake! 😛 I’m good with my less than 1-inch thick cooked bibingka, I do not want anything thicker than 1-inch. But if you like thick bibingka, you can pour more! 😉 If you are using muffin pans, fill it up to 3/4. If you are using a Corelle small bowl (like I did haha!), fill it up to 3/4.
Place that (7-inch pan) in the oven and cook for 20-23 minutes. You can use a cake tester if it comes out clean then it’s done, or use a clean fork/toothpick. **Bibingka cooked in my muffin pan took me 15 minutes and corelle bowl took me about 15 minutes.
After taking it out from the oven, spread margarine then serve it with grated cheese and shredded coconut meat. Traditionally, it’s just served with shredded coconut meat but recently, we have tried it with cheese and it’s so yummmmy! Well, my husband loves anything with cheese!
(Prep: Time: 10 minutes | Cooking Time: 15-30 minutes each batch – depends on your bakeware)
Recipe from Ang Sarap
- 2 cups rice flour
- 1/2 tsp salt
- 5tsp baking powder
- 6 eggs
- 2 cups granulated sugar
- 6 Tbsp melted margarine
- 2.5 cups coconut cream/milk
- Salted duck eggs
- Grated Eden cheese or Edam cheese (Keso de bola)
- Melted margarine
- Shredded coconut meat
- Preheat oven to 190C and then prepare all ingredients including your banana leaf (if using)
- Sift flour, salt and baking powder then set aside.
- Beat eggs with a whisk until frothy and add sugar bit by bit and continue to whisk until sugar is almost all dissolved (I could never dissolve everything!)
- Mix flour and egg mixtures until combined.
- Add melted margarine and coconut milk/cream and whisk until all combined.
- Mold your banana leaf in your pan/corelle bowl/muffin pan, etc. (I used a 7-inch pan)
- Fill the small containers up to 3/4 and if using the 7-inch pan, pour 2 cups of the bibingka mixture.
- Sprinkle cheese generously and top with salted duck eggs.
- Bake for until toothpicks comes out clean, muffin pan took me 15 minutes, corelle bowl took me about 15 minutes and this 7-inch pan took me 20-23 minutes.
- After taking it out of the oven, spread melted margarine.
- Serve with shredded coconut meat (and grated cheese if you want!).
Makes 8 cups of bibingka mixture which makes at least 8 servings