Bibingka is a type of rice cake from the Philippines and in Christian communities in Indonesia. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leavesBibingka is a type of rice cake from the Philippines and in Christian communities in Indonesia. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leaves.

Some authors have proposed a connection between the Goan dessert bebinca (or bibik) and the Southeast Asian bibingka due to the similarity in names. They believe that the Portuguese may have introduced it to Southeast Asia from Goa. But this is unlikely given that Philippines, where bibingka is most widely known, was never a colony of Portugal. They are also very different, the Goan dessert is a type of layered coconut pudding, while bibingka is a baked rice cake and uses rice or cassava flour. The only similarity is that bebinca and bibingka both use coconut milk.

In the Philippines, bibingka is also used as a general term for desserts made with flour and baked in the same manner (similar to puto though the latter term is usually reserved to steamed flour). The term can be loosely translated to “[rice] cake” and has thus been sometimes used for other native cakes made with other types of flour like corn flour, cassavaflour, or plain flour, though these are usually considered separate dishes altogether.

Ingredients:

• 2 cups rice flour
• 1 cup sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 1 (13.5 ounces) can coconut milk
• 2 tablespoons butter, melted
• 5 eggs, beaten

• 2 salted eggs, peeled and sliced lengthwise
• 2 ounces cream cheese, sliced thinly (you can substitute cubed kesong puti or shredded queso de bola)
• Margarine, softened
• Grated mature coconut (niyog)
• Sugar to taste

• Banana leaves
• 2 Aluminum pie pans

Cooking Instruction:

1. Rinse banana leaves under warm water and trim away thick edges. Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan). Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pie pans with the leaves, making sure they are intact with no rips.
2. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
3. In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
4. Divide mixture and pour into the prepared pie pans. Arrange egg and cheese slices on top. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
5. Remove from heat and spread margarine on top. Garnish with grated coconut and sprinkle with sugar to taste. Serve hot.

Sources:

https://www.kawalingpinoy.com/bibingka/

https://en.wikipedia.org/wiki/Bibingka

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