Bibingka

Name: Bibingka
Total time: 1 h
Yield: 6
Cuisine: Filipino
Ingredients: 250 g Rice flour; 300 ml Coconut milk; 120 ml Fresh milk; 150 g Sugar; 3 Eggs; 2 tsp Baking powder; 1/2 tsp Salt; 4 sheets Banana leaves; 2 Salted duck eggs, sliced; 100 g Cheddar or Edam, sliced; 60 g Butter, melted; 60 g Grated coconut, to finish

A rice cake baked on banana leaf with coals above and below, topped with salted egg and cheese and brushed with butter and sugar — sold outside churches in the dark before the dawn Masses of Christmas.

Pinagmulan

Recipe ni Filipino home kitchens · 🏺 Traditional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · Simbang Gabi — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a type of baked rice cake in Filipino cuisine, cooked in a terracotta oven lined with banana leaves and usually eaten for breakfast or as a snack. Quantities and the halfway-topping instruction are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Savor Easy Sarap Kitchen Recipes LV Easy Cooking

⏱ 60 min🍽 6 na serving🔥 320 kcal🇵🇭 Philippines

VegetarianWalang gluten

Mga hakbang

Pass the banana leaves over an open flame until they soften and darken, then line four small tins with them.
Whisk the eggs and sugar, then the coconut milk and fresh milk.
Fold in the rice flour, baking powder and salt until just smooth. Do not beat it.
Pour into the lined tins and bake at 200°C for 20 minutes.
Lay the salted egg and cheese on top and bake 10 minutes more, until the top browns.
💡 Toppings go on halfway, not at the start. Put them on raw batter and they sink to the bottom and burn against the tin.
Brush hot with butter, dust with sugar and scatter grated coconut. Eat warm, in the leaf.

💡 Mga tip

Sold outside churches during Simbang Gabi, the nine dawn Masses before Christmas, alongside puto bumbong. Buying it at 4am is the tradition.
Traditionally baked in a clay pot with coals above and below. An oven works; the smell of the scorched leaf is what you are replacing.