Philippine Cooking: Recipe for "Mochiko" Bibingka

From Carol Ojeda-Kimbrough who had shared with us her Cornbread Bibingka, here is another bibingka recipe:




Bibingka Recipe

1 Box Mochiko (sweet rice flour)
1 can coconut milk or evaporated milk
1 1/2 cup sugar
4 eggs
1 1/2 cups water
2 tsp baking powder
Flavor: langka, corn, or macapuno

Mix
Bake at 325 degrees for 1 hour or when done.

Carol sent this to to clarify the above recipe:

Cecilia,

My responses to the questions – first of all, we all have different ways of cooking the same food, and this long lost recipe is one of the first recipes I got when I was a fairly new immigrant.  The handwritten recipe contained notes that only I probably understood, hence the questions. And so I am typing it out with more detailed steps.  The original recipe does not contain butter and is a very simple recipe for bibingka.  Since then I’ve seen recipes that incorporate butter to make the bibingka richer in taste.  I have not been afraid to experiment or change things around with my recipes, and I’m sure your readers also have their different versions.  I’d love to read their version of bibingka.  Thank you for including this in your blog – I made it for my daughter’s baby shower.

INGREDIENTS

1 box (1#) Mochiko Blue Star Sweet Rice Flour

1 ½ cups sugar (up to 2 cups if you prefer it sweeter)

2 tsp. baking powder

1 can (13.5 ounce) coconut milk

1 1/2 cups whole milk

4 eggs

1 stick unsalted butter (4 ounce), melted

Optional: Langka or Macapuno


INSTRUCTIONS

Preheat oven to 325 degrees F.

Lightly coat a 9 x 13 inch baking pan with non-stick cooking spray.

Melt butter in a small saucepan over low medium heat. Set aside.

Thoroughly mix flour, baking powder and sugar together in a large bowl.

In a separate bowl, mix the coconut milk, whole milk, eggs, and melted butter together.

Add wet mixture to the dry mix and stir together. Optional: Add Langka or Macapuno to the mix

Combine all ingredients well, then pour mixture into the 9x13 pan.

Place in oven on middle rack and bake for approximately 60 minutes.

Let bibingka rest in oven for an additional 30 minutes before removing. Cool and then cut them into small pieces and place in muffin paper cups.


Read also
Recipe for Carol's Cornbread Bibingka
Leche Flan, Vietnamese style

tags: cooking, recipes, food, cake, rice flour, bibingka, Filipino, Philippines, #FilipinoFood #FilipinoCooking
This is all for now,
Cecilia