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Bibingka Recipe Using Rice Flour

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Royal Bibingka Bibingka recipe, Bisquick recipes, Recipes
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Description

Bibingka is a traditional Filipino rice cake that is commonly served during the Christmas season. It is made with rice flour, coconut milk, and sugar and is usually topped with salted duck eggs, cheese, or grated coconut. This recipe is perfect for those who are gluten-free or simply prefer desserts made with rice flour.

Prep Time

Preparation time for bibingka is approximately 15 minutes.

Cook Time

Cooking time for bibingka is approximately 45 minutes.

Ingredients

  • 2 cups rice flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 2 eggs, beaten
  • 3 tbsp butter, melted
  • 1/4 cup grated cheese
  • 2-3 salted duck eggs, sliced

Equipment

  • Mixing bowl
  • Whisk
  • 8-inch round cake pan
  • Oven

Method

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine rice flour, sugar, baking powder, and salt.
  3. Gradually add coconut milk while whisking until mixture is smooth.
  4. Whisk in beaten eggs and melted butter.
  5. Pour mixture into a greased 8-inch round cake pan.
  6. Bake for 20 minutes.
  7. Remove from oven and sprinkle grated cheese on top.
  8. Continue baking for another 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and let cool for a few minutes.
  10. Top with sliced salted duck eggs before serving.

Notes

  • Make sure to grease the cake pan well to prevent sticking.
  • You can use fresh grated coconut instead of salted duck eggs for a sweeter topping.
  • If you don't have an oven, you can cook the bibingka on a stovetop using a covered pan.

Nutrition Info

  • Serving Size: 1 slice
  • Calories: 238
  • Carbohydrates: 30g
  • Protein: 4g
  • Fat: 11g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 239mg
  • Potassium: 114mg
  • Fiber: 1g
  • Sugar: 11g
  • Vitamin A: 293IU
  • Calcium: 61mg
  • Iron: 1mg

Recipe Tips

  • For a more traditional bibingka, use banana leaves to line the cake pan before pouring in the mixture.
  • You can also add coconut flakes to the batter for added texture.
  • If you want a sweeter bibingka, you can increase the sugar to 3/4 cup.
  • Leftover bibingka can be stored in an airtight container at room temperature for up to 3 days.

Enjoy this delicious and gluten-free bibingka recipe using rice flour! It's perfect for the holiday season or any time you're craving a sweet and satisfying treat.


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