Bibingka Recipe (Homemade): delicious Filipino rice dough pie (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.

Experts believe that bibingka contain benefits for the health. It can protect against heart disease by increasing good cholesterol and lowering the ratio of bad and good cholesterol. Helps treat malnutrition because it is easy to digest and absorb.

Galapong meanwhile is not exactly rice flour such as the dry versions you'll find in the stores but it is rice that is ground up after being soaked. This is because it's commonly fermented. It begins with rice, soaked overnight to soften the grains. This is then ground and made into a batter for the kakanin.

How do you reheat bibingka? If it came out of the freezer, you need to thaw it at room temperature first. Then you can place it in an oven that's been preheated at 180°C (350°F) for about 7 to 8 minutes. If you are simply reheating it, a few seconds in the microwave will do the trick.

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.

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.

Certain rice cakes, like those coated in chocolate, have a lower nutritional value. They can be high in fat, saturated fat, and sugar. Choosing a plain brown rice cake and topping it with fruit or nutritional nut butter can be healthier and more filling.

As a hot cylinder presses down onto the pan, sizzling pressure is released. The heat is so intense that after only a few seconds, the grain makes a loud popping noise as it bursts. This process causes the grains to “pop” and interweave. There are no oils, additives or binding ingredients used during this process.

What does Bibingka taste like? Bibingka tastes like sweet rice cakes that have a hint of coconut milk and pairs well with various toppings like salted egg. They're known for their soft and slightly chewy texture.

The round shapes and these sweet rice ball desserts symbolizes togetherness and family reunion, since it is usually eaten together with loved ones. Whether you call it tangyuan or yuanxiao, join us on the last day of Chinese New Year celebrations at Lan Su to get an authentic taste of this traditional festive treat!

Is glutinous rice flour safe to eat? ›

Overall, consuming glutinous rice flour can provide various health benefits such as improving cardiovascular health, promoting digestion, and supporting overall well-being.

Though their applications sometimes overlap, there are distinct differences between the two kinds of rice flour: They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties.

There is no written record on how bibingka and puto bumbong came to be most associated with the Christmas season. However, in the article, culinary maven Glenda Barretto noted that the farmers needed to consume something quick and convenient. Originally, these rice cakes were enjoyed with salabat (ginger tea).

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.

My favorite Filipino dessert by far is Bigingka. It's a thin, unfrosted cake made with sweet rice flour and cream of coconut.

Traditionally, it is made from freshly milled rice (galapong) and coconut milk or water. It is then cooked or baked using clay pots heated with charcoals at the top and bottom. This is still done up to this day by the Bibingka or kakanin seller with various stands along the streets.

Cassava cake is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake has a soft, slightly chewy texture similar to Hawaiian mochi butter cake and is gluten-free.

Bibingkinitan is a homegrown brand from the Philippines offering bite-sized bibingka everyday. Bibingka commonly refers to a type of rice cake that is traditionally made from fermented sticky rice, coconut milk, water, and sugar, and is lined with banana leaves.