Bibingka
Submitted by forlani
Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.
YIELD
45 servingsPREP
15 minCOOK
45 minREADY
1 hrsBibingka is the taste of Filipino holidays, church mornings, and family celebrations baked into one sticky, coconut-scented pan.
This version uses mochi (glutinous) rice cooked and mixed with dark brown sugar and a thick coconut milk sauce that’s been stirred on the stove until rich and syrupy.
The mixture gets pressed into a pan lined with wilted banana leaves, which add a subtle grassy fragrance you can’t get from parchment paper.
After baking, a quick pass under the broiler gives the top a caramelized, slightly crispy crust that contrasts with the chewy, sticky rice underneath.
Kitchen Tips
- Stir the coconut milk and brown sugar constantly for the full 20 minutes. It burns easily, and you want a smooth, thick sauce, not a scorched one.
- Wilt the banana leaves over a low burner or in the microwave just until they become pliable. This keeps them from cracking when you line the pan.
- Reserve that half cup of coconut mixture for the top. It creates the glossy, caramelized layer when it hits the broiler.
- Watch the broiler closely. The top goes from golden to burnt in seconds.
Variations
- Top with slices of salted egg and grated coconut before the final broil for a more traditional presentation.
- Drizzle with condensed milk after baking for extra sweetness.
- Serve warm with a scoop of ube (purple yam) ice cream for a modern Filipino dessert spread.
Ingredients
Directions
In a rice cooker or large saucepan, rinse rice, drain.
Add water and cook rice.
In a saucepan, combine coconut milk and 1¼ cups of the brown sugar.
Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens.
Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13×9×2 inch baking pan.
Preheat electric oven to 350℉ (180℃).
Stir remaining brown sugar into the hot rice. mix well.
Reserving ½ cup coconut milk mixture, stir remainder into rice.
Put into prepared pan.
Pour the reserved ½ cup coconut milk mixture over rice.
Bake for 20 minutes then broil for 5 minutes to brown top.
Cool and cut into serving pieces.
Comments
haja