Chef Yana's Bibingka Recipe

We are so excited to share the recipe of this traditional Filipino dessert that is usually sold on the streets to celebrate the Christmas season. Bibingka is a famous delicacy to eat after every simbang gabi (Christmas night mass) in the Philippines!

Thank you Chef Yana for sharing this recipe!

Yield
4-6 servings 

Special Equipment 
8” Cast iron pan / cupcake/muffin tins / banana leaves

Ingredients

• 2 oz butter softened
• ¾ cup granulated sugar
• 2 eggs
• 1 cup rice flour
• ½ cup mochiko rice flour
• 1 Tbsp baking powder
• ¼ tsp salt
• 1 ½ cup coconut milk
• 12 oz of macapuno
• Additional butter and sugar for dusting

Procedure 

1. For the banana leaves: If fresh, wash leaves thoroughly in cold water. Turn your burner on and place your leaving over the open flame and slowly heat up the sections until pliable. If frozen, thaw the leaves under cold water, wash thoroughly and copy the procedure for the fresh one.

2. Once soft and pliable, cut the leaves about 1” -2” bigger in diameter than the container. 

3. Place the leaves inside the containers and set aside.

4. Preheat your oven to 375F. 

5. In a large mixing bowl, combine the softened butter and sugar. Mix until incorporated well.

6. Add the eggs and mix again.

7. Slowly add the rice flour, mochiko flour, baking powder, salt and coconut milk. Mix until smooth and no lumps.

8. Transfer to your containers, making sure to fill ¾ of the way as the cake will rice and expand.

9. Add the 4 oz of the macapuno into the cast iron and distribute the remainder evenly through the muffin tin ones.

10. For the cast iron one: bake for 12 mins. At the 12-minute mark, brush with butter and sprinkle sugar on top and let bake for another 8-10 mins until the toothpick comes out clean.

11. For the muffin tin ones, bake for 10 mins, at the 10-minute mark, brush with butter and sprinkle sugar on top and let bake for another 2-3 mins until the toothpick comes out clean.

12. Serve with coffee/tea.