Bibingka Cheese: Choosing The Perfect Variety For Your Taste

Bibingka is a Filipino rice cake, often eaten during the Christmas season. It is traditionally made with galapong (fermented glutinous rice ground into a paste) and cooked in a clay pot lined with banana leaves over charcoal. Modern recipes use sweet rice or glutinous rice flour, coconut milk, and butter, and are baked in the oven. Bibingka is usually topped with sliced salted eggs and cheese. The type of cheese used for bibingka varies, but it is typically a sharp, salty variety such as cheddar.

Bibingka with cream cheese

Bibingka is a Filipino rice cake that is typically enjoyed during the Christmas season. It is traditionally made with galapong (fermented glutinous rice ground into a paste) and cooked in a clay pot lined with banana leaves over charcoal. However, a more modern and convenient way to prepare it is by using sweet rice or glutinous rice flour, coconut milk, and butter, and baking it in the oven.

Bibingka is often served with salted eggs and cheese, and this is where the cream cheese comes in. The cream cheese adds a delightful salty and tangy flavour to the sweet and fluffy bibingka. The combination of sweet and salty is what makes this dessert so extraordinary.

Ingredients:

• 180g rice flour
• 45g all-purpose flour
• 24g (2 tbsp) baking powder
• 1/4 tsp kosher salt
• 4 large eggs, room temperature
• 300g granulated sugar
• 13.5 oz can full-fat coconut milk, well-shaken
• 57g unsalted butter, melted
• Block cream cheese, thinly sliced, as needed for topping
• Frozen banana leaves, as needed to line muffin tins or baking pan
• Melted unsalted butter, for brushing

Instructions:

• Thaw the frozen banana leaves at room temperature or by running them under cool water. Rinse and pat dry.
• Remove the thick rib from the centre of the banana leaves to make them more pliable. Cut the leaves to fit your desired baking vessel.
• Using tongs, hold the banana leaves over an open flame until they turn shiny and deep green. Be careful not to burn them.
• Grease your desired baking vessel (muffin tins or a baking pan) with melted butter. Press the banana leaves into the vessel, brushing them with melted butter.
• Preheat the oven to 375°F (190°C).
• In a medium bowl, sift together the rice flour, all-purpose flour, baking powder, and salt. Set aside.
• In a large bowl, whisk the eggs until the yolks are broken. Add the sugar and beat until smooth.
• Add the coconut milk and melted butter to the egg mixture and beat until well combined.
• Add the dry rice flour mixture in two parts, stirring after each addition, until the batter is smooth and there are no dry streaks of flour.
• Pour 1/2 cup portions of batter into the prepared baking vessel.
• Bake at 375°F for 20 minutes.
• Add slices of cream cheese on top of each bibingka.
• Bake for an additional 10-15 minutes, or until the cakes are set and a toothpick inserted comes out clean.
• Unmold the bibingka and serve warm.

Note: This recipe yields about 14 portions in a giant muffin tin or 21 portions in a standard muffin tin. You can also bake the batter in a 9-inch to 12-inch skillet, two 8-inch round cake pans, or a 9 x 13-inch casserole dish.

Bibingka with cheddar cheese

Bibingka is a Filipino baked rice cake that is traditionally made with galapong (fermented glutinous rice ground into a paste) and cooked in a clay pot lined with banana leaves over charcoal. A modern take on the traditional recipe involves using sweet rice or glutinous rice flour, coconut milk, and butter. It is then baked in an oven and topped with sliced salted eggs and cheese.

Bibingka is a popular treat during the Christmas season in the Philippines and is often enjoyed with hot, freshly brewed tea. The banana leaf lining is said to add flavour and aroma to the dish.

For the cheese topping, sharp cheddar cheese is recommended for that added salty flavour. However, Mexican Four Cheese (a combination of Asiago, Monterey Jack, Asadero, and Queso Blanco finely shredded cheese) can also be used as an alternative.

Ingredients:

• 1/4 cup softened unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup rice flour (not glutinous)
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 3/4 - 1 cup grated cheddar cheese plus more for topping
• 1 piece thinly sliced salted egg for topping
• Fresh grated coconut

Method:

Preheat oven to 350F. Make the banana leaf pliable by passing it lightly over a low flame. Brush the leaf with oil or butter. If a banana leaf is not available, you can use parchment greased with butter.

In a large bowl, cream the butter. Add the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Place a sieve over the bowl and sift together all-purpose flour, rice flour, baking powder, and salt. Beat lightly until just combined. Add the coconut milk and water. Stir in grated cheese. Pour the mixture onto the prepared pan.

Bake for about 20-25 minutes. Remove from the oven. Top with grated cheese and salted egg. Return to the oven and bake for another 20 minutes or until set and the top starts to turn golden.

Immediately brush the top with butter and serve with fresh grated coconut. Best eaten warm. Enjoy!

Bibingka with salted eggs

Bibingka is a Filipino rice cake that is usually served during the Christmas season. It is traditionally made with galapong (fermented glutinous rice ground into a paste) or sweet rice flour, coconut milk, and butter. The cake is cooked in a clay pot lined with banana leaves and baked over charcoal. A modern and easier way to make bibingka is by using sweet rice or glutinous rice flour, coconut milk, and butter, and baking it in the oven.

Bibingka is often served with salted eggs and cheese on top. The salted eggs can be sliced or quartered, and the cheese can be grated or sliced. The type of cheese used is typically cheddar, but other varieties such as parmesan or Mexican Four Cheese (a combination of Asiago, Monterey Jack, Asadero, and Queso Blanco) can also be used. The amount of cheese added can vary according to taste, but it is typically shredded or grated and sprinkled on top of the cake.

To make bibingka with salted eggs, you can follow a similar process to the traditional or modern methods mentioned above. Here is a step-by-step guide:

• Preheat your oven to 350-375°F.
• Prepare a 9-inch round baking pan by lining it with banana leaves or parchment paper. If using banana leaves, wash and dry them, and optionally, pass them over a small flame to make them more pliable. Grease the banana leaves or parchment paper with butter or oil.
• In a large mixing bowl, combine the dry ingredients: rice flour, all-purpose flour (if using), baking powder, and salt.
• Create a well in the center of the dry ingredients and add the wet ingredients: coconut milk, milk, melted butter, and beaten eggs.
• Beat the mixture until smooth and lump-free.
• Pour the batter into the prepared baking pan and bake for 15-20 minutes.
• Remove the pan from the oven and arrange the slices of salted eggs and cheese on top.
• Return the pan to the oven and bake for an additional 20 minutes, or until the top is golden.
• During the last 5 minutes of baking, you can tent the top with foil to prevent over-browning.
• Optionally, sprinkle shredded coconut on top.
• Allow the bibingka to cool slightly before serving.

This recipe yields a soft and tasty bibingka with the perfect balance of salty and sweet. It is a wonderful dessert or snack and is especially popular during the Christmas season in the Philippines.

Bibingka with coconut

Bibingka is a Filipino delicacy, a sweet rice cake made with coconut milk and rice flour. It is a popular treat during the Christmas season and is often served with hot tea. It is traditionally baked in a covered pan lined with banana leaves over a charcoal fire, but modern recipes call for baking or steaming in an oven. The banana leaves add a delicious aroma and flavour to the cake.

Ingredients

• Rice flour (not glutinous)
• All-purpose flour
• Baking powder
• Salt
• Butter
• Coconut milk
• Milk
• Eggs
• Salted eggs
• Grated or sliced cheddar cheese
• Fresh grated coconut
• Banana leaves

Method

Firstly, preheat your oven to between 350-375F. Make the banana leaf pliable by passing it over a low flame, then line a baking pan with it. Grease the banana leaf with butter or oil. Alternatively, you can use parchment paper greased with butter.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the dry ingredients: rice flour, all-purpose flour, baking powder, and salt. Make a well in the centre and pour in the wet ingredients: melted butter, coconut milk, milk, and beaten eggs. Beat the mixture until it is smooth and lump-free.

Pour the batter into the prepared pan and bake for 15-20 minutes. Remove from the oven and arrange the slices of cheese and salted egg on top. Bake for a further 20 minutes or until golden. During the last 5 minutes of baking, cover the top with foil to prevent over-browning. Top with flaked coconut.

Tips

• Bibingka can also be steamed over medium-low heat for 20-25 minutes.
• If you can't find banana leaves, you can use parchment paper instead, but the banana leaves add an authentic flavour and aroma.
• If you can't find Filipino cheese, you can use Mexican Four Cheese, a combination of Asiago, Monterey Jack, Asadero, and Queso Blanco.
• Bibingka is best served warm, but it can be stored at room temperature for up to 2 days or in the fridge for longer.

Variations

• For a gluten-free version, omit the all-purpose flour and use only rice flour.
• For a Royal Bibingka, use glutinous rice flour, evaporated milk, and top with butter.
• For a cheesecake version, use cream cheese, full-fat coconut cream, and sharp cheddar cheese.

Bibingka with banana leaves

Bibingka is a Filipino rice cake, traditionally made with galapong (ground fermented sticky rice), coconut milk, water, and sugar. It is cooked or baked in clay pots lined with banana leaves, with hot coals at the top and bottom. The banana leaves impart a distinct tropical flavour and aroma to the rice cake.

Ingredients

• Banana leaves
• Rice flour
• All-purpose flour
• Baking powder
• Salt
• Sugar
• Eggs
• Coconut milk
• Butter
• Salted duck eggs
• Grated or sliced cheddar cheese
• Coconut flakes or desiccated coconut

Method

Firstly, cut circles from the banana leaves to line the pans. The circles should be double the size in diameter of the pans/molds or enough to cover the bottom and sides, with a bit of excess as they will shrink when heated. Cut another batch of banana leaves for the top cover. Rinse and pat dry the banana leaves, then run each leaf over a flame to make them pliable.

Next, preheat the oven to 350-375°F. Line a 9-inch round baking pan with the banana leaves, using two or more leaves to overlap if necessary. Brush the leaves with butter or oil.

In a large bowl, whisk together the dry ingredients: rice flour, all-purpose flour, salt, sugar, and baking powder. Make a well in the centre and pour in the wet ingredients: melted butter, coconut milk, eggs, and milk. Beat the mixture until it is smooth and lump-free.

Pour the batter into the prepared pan and bake for 15-20 minutes. Remove from the oven and arrange the slices of cheese and salted egg on top. Bake for a further 20 minutes, or until golden. During the last 5 minutes of baking, cover the top with foil to prevent overbrowning. Top with flaked coconut.

Bibingka is best enjoyed warm, with a hot drink. It is traditionally served at Christmas time but can be enjoyed all year round.

Frequently asked questions