Bibingka(Baked Mochi Flour)
Bibingka is a delightful baked Filipino rice cake with a moist texture, rich coconut flavor, and sweet bean topping, perfect for sharing at celebrations or as a snack.
Ingredients
Instructions
- Mix all dry ingredients together.
- Combine fresh milk and coconut milk.
- Add the milk mixture to the dry ingredients and mix well.
- Fold in the sweet beans (tsubushian).
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 1 hour.
- Remove from oven and let cool slightly.
- Cut into desired servings and serve either hot or cold.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before mixing. If you're looking for a gluten-free option, mochi flour is a great substitute for regular flour. You can also adjust the sweetness by using less brown sugar or substituting with a sugar alternative. If you don't have tsubushian, sweet red bean paste can work in a pinch.
Serving Suggestions
Bibingka is delicious served warm or cold, and pairs beautifully with a cup of sweetened coffee or tea. You can top it with grated coconut or a drizzle of condensed milk for added sweetness. It also makes a wonderful dessert alongside dishes like Annie'S German Plum Cake or as part of a festive meal.
Storage & Reheating
Leftover bibingka can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place it in the microwave for about 30 seconds or until warmed through. You can also reheat it in an oven at 350°F for about 10-15 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Bibingka(Baked Mochi Flour) contains roughly 980 calories, with 22g protein, 101g carbohydrates, and 56g fat. It is an excellent source of protein (45% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of vitamin D and vitamin A. Note that it is relatively high in sodium, at 1367mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Absolutely! You can substitute the fresh milk with almond, soy, or oat milk for a dairy-free version. Just ensure the alternative milk is unsweetened to maintain the balance of flavors.
How do I know when the bibingka is done baking?
The bibingka is done when the top is golden brown and a toothpick inserted in the center comes out clean. It should also spring back slightly when touched. Allow it to cool slightly before cutting.
Can I freeze bibingka for later?
Yes, bibingka freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).