Bibingka Recipe - Foxy Folksy (2024)

FAQs

What is Filipino bibingka made of? ›

Bibingka galapóng is the traditional form of bibingka made from ground soaked glutinous rice (galapóng), water, and coconut milk. Bibingkang malagkít is a moist version of bibingka, typically served sliced into square blocks.

Royal Bibingka is made with ground sweet rice flour, coconut milk and eggs. It's similarity to butter mochi is uncanny.

The origins of bibingka are vast. Some say that it came from Indonesia while some believe it came from India. In fact, the Indians call their version of this dessert as “Bebinca” or “Bibik”. Some also believe that the Portuguese brought this dessert from Goa.

The main component of bibingka is a creamy batter made from rice flour and water. To add a unique flavour, coconut water is used in place of regular water. A little brown sugar is added to the cake mixture, along with milk and eggs to make it richer and softer.

The batter can be prepared in advance and refrigerated in an airtight container for up to 5 days. Wrapped tightly in foil or plastic, bibingka will keep for up to 3 days at room temperature.

The four cheese bibingka has melted cheese inside and is topped with kesong puti, queso de bola and parmesan crisp.

It is believed that the bebinca was most likely brought by the Portuguese traders to the ports of Macau from Goa, and through Sumatra, to the various trading posts in the Philippines. Our rendition of bibingka in the olden days was a flat cake made with ground glutinous rice and water.

bi·​bing·​ka bē-ˈbiŋ-kə : a Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves.

In the 19th century, bibingka became associated with the Christmas season. This is because the cake is traditionally made with ingredients that are in season at this time of year, such as glutinous rice flour and coconut milk. Bibingka is still a well-liked snack or dessert in the Philippines today.

Typically, one enjoys bibingka with another type of rice cake, puto bumbong, especially after Simbang Gabi. Hot drinks, like coffee or chocolate, also make the ideal companion for this treat. Treats like bibingka often brings back a lot of cherished moments –– of warmth, and spending time with loved ones.

Is bibingka good for diet? ›

Bibingka is actually packed with important nutrients like manganese, copper, and lauric acid from coconut milk; selenium, omega-3, and vitamin A from salted duck egg; and calcium from kesong puti. Puto Bumbong is another Filipino classic that doesn't fall far from the tree.

The bibingka is set to break Korea's record in the “Guinness Book of World Records” for the biggest rice cake. Mandaue City's rice cake is 182 square meters in area with a diameter of 50 feet and thickness of three inches.

What is sweet rice flour? Sweet rice flour is a starchy flour ground from short grain glutinous 'sticky' rice. Often labelled as 'glutinous rice flour,' although it contains no gluten, instead the name refer to it being 'glue-like' or sticky.

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well.