Recipe

Bibingka with a Twist

Coconut Delight: A Modern Twist on Traditional Bibingka

4.7 out of 5

Indulge in the rich flavors of Filipino cuisine with this modern twist on the classic Bibingka. This delectable dessert showcases the unique combination of coconut and rice flour, creating a delightful treat that will transport you to the vibrant streets of the Philippines.

Dessert› Cake› Bibingka

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free, Gluten-free, Nut-free, Soy-free

Allergens

Eggs, Coconut

Not suitable for

Vegan, Paleo, Keto, Low-carb, High-protein

Ingredients

2 cups (240g) rice flour 2 cups (240g) rice flour
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1/2 cup (100g) sugar 1/2 cup (100g) sugar
3 eggs 3 eggs
1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
1 teaspoon baking powder 1 teaspoon baking powder
1/4 teaspoon salt 1/4 teaspoon salt
1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
1/4 cup (30g) grated coconut 1/4 cup (30g) grated coconut
2 tablespoons toasted coconut flakes 2 tablespoons toasted coconut flakes
2 salted eggs, sliced 2 salted eggs, sliced

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 12g, 9g
Carbohydrates (total, sugars): 38g, 15g
Protein: 4g
Fiber: 1g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a round baking dish.
2.
In a large bowl, combine the rice flour, sugar, baking powder, and salt.
3.
In a separate bowl, whisk together the coconut milk, eggs, and melted butter.
4.
Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5.
Pour the batter into the greased baking dish and smooth the top.
6.
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7.
While the Bibingka is baking, prepare the coconut glaze by heating the coconut cream in a small saucepan over low heat until warm.
8.
Remove the Bibingka from the oven and brush the coconut glaze over the top.
9.
Sprinkle the grated coconut and toasted coconut flakes on top.
10.
Return the Bibingka to the oven and broil for 2-3 minutes, or until the coconut is lightly toasted.
11.
Remove from the oven and garnish with sliced salted eggs.
12.
Serve warm and enjoy!

Treat your ingredients with care...

Rice flour — Make sure to use finely ground rice flour for the best texture in the Bibingka.
Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
Salted eggs — If salted eggs are not available, you can substitute with sliced hard-boiled eggs for a similar taste.

Tips & Tricks

To enhance the coconut flavor, you can add a teaspoon of coconut extract to the batter.
For a more festive touch, you can sprinkle cinnamon on top of the Bibingka before baking.
If you prefer a sweeter Bibingka, you can increase the amount of sugar in the batter.
Serve the Bibingka warm with a cup of hot chocolate for a truly indulgent experience.
Leftover Bibingka can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Bibingka warm as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the Bibingka on a decorative plate, garnished with sliced salted eggs and a sprinkle of toasted coconut flakes. The vibrant colors and enticing aroma will make it an irresistible treat.