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Bibingka is a Filipino rice cake traditionally made with galapong (a type of rice flour), water, and baking powder. It is usually topped with salted egg, cheese, and butter.
Bibingka has been around for centuries and is believed to have originated from the Buddhist kingdom of Gandhara. The name bibingka is derived from the Sanskrit word bibhanga, which means "cake made of rice flour".
It is said that Buddhist monks would make bibingka as an offering to the gods. Over time, the recipe was passed down and eventually made its way to the Philippines.
To make the perfect bibingka, one should start by preheating the oven to 375 degrees. While the oven is preheating, mix together the ingredients for the batter, such as all-purpose flour, coconut milk, eggs, and sugar. Grease a pan with butter or vegetable oil, then pour the batter into the pan and bake for about 25 minutes until the cake is golden brown. Once the bibingka is done, remove it from the oven and let it cool before adding the topping of your choice. For the best result, use freshly grated coconut and cheese for the topping, and serve warm with butter and syrup to enjoy.
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|sweet rice flour|
|queso de bola|
|glutinous rice flour|
|thai rice flour|
|white rice flour|