Home-made Mini Bibingka (Rice Cake)
Ah, the memories of warm, freshly-made bibingka on chilly Christmas season mornings, sold near church premises during the traditional dawn masses – Simbanggabi. Or dining out with family and friends at Filipino restaurants specializing in popular cuisine and delicacies.
Now, in home kitchens, modern technology has replaced traditional cooking implements like claypots and charcoal-fired grills.
How about an inexpensive pancake maker to enjoy your bibinka anytime at home? Mini bibingkas to be exact.
Mini bibingkas are great for family gatherings. You can definitely impress your guests with these home-made replicas of that favorite “coconutty” Filipino delicacy!
(Use of banana leaves to hold the mini-cakes optional)
1 cup rice flour (available at most Asian grocery stores)
2 tsps baking powder
4 tbsps butter, melted
A couple pinches of salt
1 cup sugar
1 cup coconut milk
¼ cup fresh milk
1 salted duck egg (itlog na maalat, sliced)
6 slices, cheddar cheese
1/2 cup grated coconut
In a mixing bowl, combine rice flour, baking powder, salt, eggs, butter, sugar, coconut milk and fresh milk. Whisk and mix well.
Pour the mixture into the pancake maker. Top each cake with a slice of cheese and salted egg. Cook until mixture is set and lightly browned. Remove from pancake maker. Transfer to a plate and top with grated coconut and, if desired, some extra butter.