Mini Bibingka

Bibingka is a Filipino rice coconut cake that is perfect for breakfast or afternoon snack. These Mini Bibingka are perfect with coffee or hot cocoa.

It is a Filipino rice cake with coconut milk. It is often sold in sidewalks just outside the wet market (fish and vegetable market). These days, Bibingka can be bought online. It is amazing how easy it is now to get them online.

However, I still can’t manage to have them. So, I thought of making them myself. Bibingka is traditionally cooked using clay pots that gives a unique taste, but since not all has access to the pot, it can be cooked by baking in an oven.

At first, I was doubtful that I could make it right. Lucky me, the Mini Bibingka came out really nice and delicious.

The texture just right for me – not too soft or airy and not too dense. It didn’t come out too sweet which I love, and the coconut taste is not that strong.

I love the ones with cheese toppings – sweet and salty. The ones with salted egg are also nice, new to me, but I also enjoyed them.

These are perfect with coffee or hot cocoa during breakfast or afternoon break.

Notes:

• The taste of the coconut milk may come out strong, depending on the brand of coconut milk you use. My tip: use your favorite brand. Alternatively, you can use fresh coconut milk.
• These are best if consumed immediately. Otherwise, place in the fridge to stay longer, up to 2 days.
• If not using banana leaves, you can use cut-out parchment papers, but make sure that you grease them.
• You can use any toppings you prefer. I used grated cheese and salted egg, but I used homemade salted chicken egg so it looks different from the usual ones you see.
• The size of the banana leaves I used: 6 inches in diameter

Wanna see how I made them? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I am sharing these at LouLou Girls Fabulous Party #348 | Happiness is Homemade | #COOKBLOGSHARE 2020 WEEK #49 | Full Plate Thursday, 514 |

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Mini Bibingka

Bibingka is a Filipino rice coconut cake that is perfect for breakfast or afternoon snack. Perfect with coffee or hot cocoa, and I love that these are in mini form.

Servings 14 mini bibingka

Author Jhuls @ The Not So Creative Cook

Ingredients

For the Bibingka:

• 3 eggs at room temperature
• ¾ cup + 2 tbsp (185 g) white sugar
• 1 ½ cup (375 ml) coconut milk (I used canned coconut milk)
• ½ cup (125 ml) melted and cooled unsalted butter
• 1 tsp vanilla extract
• 1 ¼ cup (162 g) all-purpose flour
• 1 cup (110 g) glutinous rice flour
• 2 tsp baking powder
• ¼ tsp salt

For the toppings:

• Grated cheddar cheese
• Salted eggs I used homemade salted chicken egg
• Or any toppings you prefer

Instructions

1. Preheat the oven to 375 F. Prepare a muffin pan lined with wilted banana leaves or cut-out parchment papers that have been greased. If using banana leaves, make sure to wilt them by putting them over a low fire until they are glossy and flexible.
2. Combine eggs and sugar in a bowl. Mix using a whisk.
3. Add coconut milk, melted butter, and vanilla. Mix until combined
4. In another bowl, combine all-purpose flour, glutinous rice flour, baking powder, and salt.
5. Mix dry ingredients and wet ingredients while whisking. Make sure not to overmix.
6. Scrape down the sides and bottom of the bowl using a silicone spatula.
7. Fill the banana leaves-lined muffin pan with the Bibingka batter, 2/3 full.

8. Bake them in a preheated oven at 375 F for 10 minutes, rotating the pan halfway thru baking. Remove from the oevn without turning off the oven. Top each with your preferred toppings, and then return back to the oven. Bake for 8-10 minutes more or until a toothpick inserted in the middle of the Bibingka comes out clean.

9. These are best if consumed immediately or on the same day. Otherwise, place in the fridge to stay longer, up to 2 days.

Recipe Notes

• The taste of the coconut milk may come out strong, depending on the brand of coconut milk you use. My tip: use your favorite brand. Alternatively, you can use fresh coconut milk.
• These are best if consumed immediately. Otherwise, place in the fridge to stay longer, up to 2 days.
• If not using banana leaves, you can use cut-out parchment papers, but make sure that you grease them.
• You can use any toppings you prefer. I used grated cheese and salted egg, but I used homemade salted chicken egg so it looks different from the usual ones you see.
• The size of the banana leaves I used: 6 inches in diameter

 

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