Bibingka is a celebratory rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves or you can see it in the streets usually beside the church that is being cooked with clay pot placed between the layers of the Bibingka oven and lit charcoals are placed below and above the clay pot to evenly cook the mixture and is usually eaten for breakfast or as merienda especially during the Christmas season.
This recipe is the modernized, easy & alternative way of cooking bibingka since most of us don’t have claypots. I’ve added some twists on it to make it more delectable and since I made them as cupcakes you can now eat these anywhere.
Try this easy and delicious Bibingka recipe, a Filipino Christmas rice cake that will surely put you in the festive mood. December has arrived and Christmas is coming soon! In the Philippines, Christmas season usually starts when the BER months started.
BIBINGKA CUPCAKE DE LECHE
Ingredients
- Banana Leaf
BATTER
- 1 1/2 cup All Purpose flour
- 1 cup Rice Flour
- 2 tbsp Baking Powder
- 1/2 cup White Sugar
- 1/4 cup Melted Butter
- 1 tsp Vanilla Extract
- 1 cup Water
- 1 cup Coconut Milk
- 1/2 cup Milk
- 3 pcs Eggs
TOPPINGS
- Salted Egg
- Grated Cheese
BASTING
- 1/2 cup Melted Butter
- 1 tsp Annato/Atsuete Powder
Instructions
- Prepare the banana leaf by washing it first then dry it up or wipe it with paper towels
- Banana leaf can be heated up as well over fire for it to be more flexible and easily to put in a molder without tearing it
- Cut the midpart of the leaf
- In a large bowl, sift the AF flour, rice flour and baking powder
- then mix the rest of batter ingredients and don't overmix
- Cut the banana leaf with the same height of your cupcake cups or molder
- Place the banana leaf in the cupcake cups or molder
- Scoop the batter and fill the cups till half full
- For caramel like taste, scoop or pipe 1 tsp of caramel or yema sauce in the batter.
- Place the sliced salted egg on top. If you don't want the egg to sink, put it when the bibingka is halfway cooked
- Bake for 15-20mins @180C. On 15minute mark, check it with toothpick if it is still raw inside.
- For the basting, mix the atsuete powder with the melted butter
- Once cooked, top it with grated cheese and baste it with the atsuete butter
- Bake it once more for another 3 mins. or until the cheese is melted
- If you want to achieve the dripping yema inside, pipe it with more caramel sauce inside
- SERVE, SHARE and ENJOY!
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