- 2 cups Glutinous Rice Flour
- 1 cup All-Purpose Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 cups Coconut Milk
- 1 cup Evaporated Milk
- 4 Eggs
- 1/2 cup Buttermelted
- 1/2 cup Cheesegrated
- Salted Eggsoptional
- Banana LeavesFor Wrapping
Bibingka is a traditional Filipino rice cake that is enjoyed during the holiday season. Made with a mixture of glutinous rice flour, coconut milk, eggs, sugar, and cheese, it is baked in a banana leaf-lined pan to give it a unique flavor and aroma. Topped with grated cheese, this soft and fluffy dessert is the perfect treat to enjoy with family and friends.
Making bibingka requires some patience and attention to detail, but it is not a difficult dish to prepare. The key is to mix the ingredients well and to bake the cake in a hot oven for the right amount of time, until it is fully cooked and has a fluffy texture. With a little bit of practice, anyone can master this traditional Filipino dessert.
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.
Add the coconut milk, evaporated milk, eggs, melted butter, and grated cheese. Mix well until fully combined.
Preheat oven to 350°F (175°C).
Grease a 9x9 inch baking pan with butter and line it with banana leaves.
Pour the batter into the pan and top with optional salted eggs.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Serve hot with a sprinkle of grated cheese on top.