Bigingka Filipino Coconut Cake Recipes

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 (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.

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.

BIGINGKA- FILIPINO COCONUT CAKE

Steps:

• Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
• In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
• In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
• Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.

BIBINGKA - FILIPINO COCONUT CAKE

Steps:

• Preheat the oven to 350F degrees.
• In a large bowl, cream together the cream cheese and sugar.
• Stir in the eggs, one at a time.
• Mix in the remaining ingredients and stir, until smooth.
• Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
• Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

BIBINGKA (COCONUT RICE CAKES WITH BANANA LEAVES)

Steps:

• Heat oven to 325 degrees and center racks.
• Line two 8-inch cast-iron skillets or similar pans with banana leaves: Set 2 large sheets in each pan, allowing banana leaves to overlap in the center and come up the sides. Cut off any overhang that extends more than 1/2 inch beyond the lip of the skillet. Melt the butter, and add 1 tablespoon melted butter to each skillet, brushing it to coat the bottom and sides, reserving the remaining melted butter for the cake.
• In a small bowl, mix together the cream cheese and Parmesan; set aside.
• In a medium bowl, whisk together the rice flour, sugar and baking powder.
• In a large bowl, whisk together the coconut milk, eggs and the remaining 6 tablespoons melted butter. Add about a third of the flour mixture and stir to combine. Repeat twice, integrating dry ingredients into wet ingredients, stirring until combined.
• Pour half the cake batter into each buttered skillet and smooth each into an even layer.
• Bake the cakes for 30 minutes, until set around the edges but the surface of the center is puffy and not fully cooked through, rotating the cakes halfway through cooking.
• Remove the cakes from the oven. Form the cream cheese mixture into about 10 1/2-inch-thick logs. Top each cake with a few slices of duck egg coins in the center, then arrange five cream cheese logs on each cake, radiating outward from the center of each cake, like the arms of a starfish. (The logs will sink in lightly on the top, but should not sink in fully.) Return the cakes to the oven to continue baking for 10 minutes more, then increase the temperature to 400 degrees and cook until the top is a deep golden and cakes are fully set, 10 to 15 minutes. The cakes will be lightly domed and should spring back when touched.
• Let cool 10 minutes then cut into slices. Serve warm or at room temperature.