Sunday, December 23, 2012

Baking on a rainy day...

It's been raining in the bay area for about 2 days in a row and I'm kind of getting tired of it already. However, what better way to use your time in the house besides doing laundry or sprucing up your home to get ready for the holidays?

Well, it's baking time for me! When I use to live in the Philippines, My sister and I get so excited to eat these filipino delicacies, they only come out during Christmas time. My grandmother's house was so close to the church that after we would be done with church, we were so excited to buy & eat these desserts, one being "bibingka" (pronounced: bee-bee-ing-ka) which is Rice cake and two "puto-bum-bong" (which is a steamed glutinous rice (puto) cooked in bamboo (bumbong).

For today, I will be sharing this very easy dish. There are so many variations of this Bibingka, there are some that have coconut milk, salted eggs etc. This dessert is often eaten mid-afternoon with tea or right after dinner. I have a thing for "mochi" (japanese rice cake made with glutinous rice). So, the consistency of my bibingka will be like that, this is not a cake consistency bibingka. Either way, you will love this dessert!

So let's get to the ingredients:

1 box Mochiko Sweet Rice Flour
3 cups milk
1 cup sugar
1 1/2 Tbsp baking powder
1/2 stick melted margarine or butter
4 eggs beaten
1 Tbsp of margarine or butter (to spread on the baking dish)
9 x 13 baking pyrex glass dish

1. Preheat oven to 350 degrees.
2. Crack the eggs and by using a fork, beat then until completely mixed. Set aside
3. In a microwave safe bowl, melt the butter in 30 second increments until the butter is melted but not burned!
4. Grab pyrex dish, and spread the 1 tbsp of butter, NOT the melted butter that you just did in Step  3.
5. In a deep bowl, Pour the milk, beaten eggs, baking powder and sugar. Mix completely with a whisk.
6. Then, Add the whole box of Mochiko Sweet Rice Flour in the mixture and stir until mixed.

7. After mixing it, pour the mixture in the buttered 9 x 13 pyrex dish and place in the oven. Bake for 50 minutes to 1 hour at 350 deg F. 

The Bibingka will pretty much make it's debut (it will smell really good) in your home after about 30 minutes or so and you will be tempted to pull this out, but don't! Let it bake in the oven the full 50 minutes please.

8. Once you noticed the edges and the middle is starting to turn golden brown, you can pull it out and let it rest on a cooling rack for a good 15 minutes. You will notice that when it comes out from the oven, it's "poofed" in appearance, it will go down and settle. 

I tend to eat the corners first, that's just me though. I usually have to fight for it between my husband and I! anyway, hope you bake this one day and give it a try. Let me know what you think! 



  1. Hi Darlene! Thank you for sharing your bibinka recipe. Very cool and looks easy and delicious.

  2. Yum! Thanks Bing for sharing this recipe! I love bibingka!!!

  3. Going to have my cousin (the baker of the family) give it a try this weekend! Will let you know how it turns out.