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Traditional Rice Cake
Traditional Rice Cake
"This traditional Filipino rice cake is well-loved by everyone. Who does not? Its rich, flavorful, sweet taste and soft fluffy texture paired with hot salabat or avocado tea brings back so many memories. Family and friends attending misa de gallo, sweethearts going out of the church after the mass, sharing a presumptuous breakfast of hot kakanin. Can you smell it? I do not know if it is still possible in a pandemic to have these days, but one good thing is for sure: you can definitely make these delicious rice cakes by following this traditional bibingka recipe of ours."
Serves4
Preparation Time20 min
Cooking Time45 min
Cooking MethodOven
Ingredients
- 2 cups glutinous rice flour
- 2 pcs eggs
- 3 cups white sugar
- 1 cup melted butter
- 1 cup evaporated milk
- 1 cup coconut milk
- 1 can condensed milk
- 2 tablespoons baking powder
- grated cheese
- salted egg, sliced
Instructions
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In a mixing bowl, whisk glutinous rice, eggs and sugar. Mix until well incorporated.
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Add in melted butter, coconut, evaporated and condensed milk and baking powder. Continue whisking until no lumps are seen.
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Pour over molders lined with banana leaves. Top with grated cheese and sliced salted egg.
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Bake for 20-25 minutes in 180'C.
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Use a toothpick to check if the batter is fully cooked. Insert a toothpick at the middle of the bibingka. If it comes out clean, it is done!
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Serve and eat with hot avocado or ginger tea!
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