Bibingka Flat Cake Recipes

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
• Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
• Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
• Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

BIBINGKA (COCONUT RICE CAKE)

Steps:

• Prepare eight mini pie or tart pans by lining each with softened banana leaves that hang over the edge of the pans. The banana leaves are optional but the cake is traditionally baked in them as they add aroma and a subtle sweetness to the cake. If you cannot find banana leaves, line the pans with parchment paper instead. Preheat the oven to 375°F (190oC).
• Sift together the rice flour, baking powder and salt. Set aside. Beat the eggs in a bowl. Add the sugar, coconut milk, melted butter and vanilla extract. Mix well.
• Slowly add the flour mixture to the egg mixture, mixing the batter continuously as you do so. Whisk until the batter is completely smooth and has achieved a pourable consistency.
• Divide the batter evenly between the eight prepared pans. Bake for 18 to 23 minutes or until a tester inserted in the middle of each cake comes out clean. Leave in the pans for 10 minutes then remove from the pans and transfer to a rack to cool completely. Serve warm or at room temperature, with coffee.

BIBINGKA (FILIPINO COCONUT MILK CAKE)

Steps:

• Preheat your oven to 350F.
• (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.
• (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter
• In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.
• In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.
• Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.
• Pour the mixture into the prepared skillet.
• Bake the cake for 15 minutes.
• Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.
• Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.
• When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.
• Serve warm.

BIBINGKA (FLAT CAKE)

Steps:

• Preheat oven to 375 degrees.
• Mix the sugar with the coconut milk in a bowl.
• Make sure sugar has dissolved.
• Add beaten eggs.
• In bowl, sift the flour.
• Add salt and baking powder and sift again.
• Combine the egg mixture with the flour mixture.
• Beat well.
• Pour into baking pan.
• Bake for 15 minutes.
• Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
• When done, brush again with margarine.
• Serve with grated coconut.

BIBINGKA

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.