Bibingka(Rice Cake From The Pilipino Ethnic Culture)
Bibingka is a traditional Filipino rice cake with a soft, chewy texture and sweet, coconut-flavored topping, perfect for celebrations or as a dessert for family gatherings.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Cream together the butter and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually mix in evaporated milk and water.
- In a separate bowl, combine mochiko (rice flour) and baking powder.
- Gradually add dry ingredients to wet ingredients, mixing until smooth.
- Pour the batter into a greased baking dish.
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before serving, garnished with shredded coconut if desired.
Tips & Substitutions
For a richer flavor, consider using coconut oil instead of butter. You can also replace the evaporated milk with coconut milk for a more tropical taste. If you prefer less sweetness, reduce the sugar to 1 1/2 cups. Ensure the baking powder is fresh for optimal rise. If you want a different texture, fold in some cooked ube or sweetened mung beans.
Serving Suggestions
Serve bibingka warm, topped with shredded coconut as a delightful garnish. It pairs beautifully with a cup of hot chocolate or coffee for breakfast or a snack. You can also enjoy it alongside a refreshing dessert like 'Halo-Halo' for a unique experience. This dish is perfect for celebrations or as a simple treat.
Storage & Reheating
Store leftover bibingka in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or in the oven at 350°F (175°C) until warmed through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Bibingka(Rice Cake From The Pilipino Ethnic Culture) contains roughly 705 calories, with 9g protein, 106g carbohydrates, and 24g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
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 make bibingka ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, it's best to bake it fresh for optimal texture. If you need to make it ahead, bake it and store it as mentioned in the storage section, then reheat before serving.
What can I substitute for mochiko?
If you can't find mochiko, you can use regular rice flour, but the texture may differ slightly. For a gluten-free option, look for sweet rice flour, which has similar properties. Keep in mind that substitutions might affect the final texture and taste of the bibingka.
Is there a way to make bibingka healthier?
To make a healthier version of bibingka, try reducing the sugar and using whole grain flour or a gluten-free blend. You can also add more shredded coconut or even some fruits like bananas or mangoes for natural sweetness and extra fiber.
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).