What makes this Christmas bibingka different from others? Slices of salted egg and kesong puti are added twice so that when the bibingka is sliced, you get egg and cheese not only on top but in the middle of the rice cake too.
Press the banana leaf squares, one piece on top of the other, into a 10-inch cast iron pan. Trim any excess with kitchen shears but make sure to leave an overhang to make it easy to lift the bibingka from the pan after cooking.
Brush the top layer of banana leaf with coconut oil.
Make the batter
Measure the rice flours into a bowl.
Add the salt and sugar to the rice flours and whisk to combine.
Make a well at the center and crack the eggs into the well. Whisk the eggs lightly.
Pour in the coconut milk and melted butter.
Mix the contents of the bowl until you get a smooth batter. Double check to make sure there are no lumps.
Pour the batter into the banana-leaf lined pan.
Bake the bibingka (remember, low heat only) for 15 minutes.
Take the bibingka out of the oven (yes, it will still be wet) and spread half of the salted egg and kesong puti slices on top.
Put the bibingka back into the oven and bake for another 10 minutes. During this stage, the salted egg and kesong puti slices will SINK to the middle (not the bottom) of the bibingka.
Take the bibingka out of the oven again and spread the remaining salted egg and kesong puti slices on top.
Turn on the top heat of the oven (you should have both top and bottom heat on at this stage) and put the bibingka back inside. Cook for 10 to 15 minutes or until the top is lightly browned and a skewer inserted at the center comes out clean.
Transfer the bibingka to a serving plate and spread butter over the entire top.
Slice the bibingka and serve with grated coconut on the side.
Using a cast iron pan ensures even heating. If you don't own one, use any oven-proof pan with a thick bottom.If you can't find kesong puti in your part of the world, the best substitute is cottage cheese which needs to be drained well. Ricotta will also work. Using cream cheese is NOT a good idea. Can't get banana leaves? Use non-stick baking paper. The aroma of the bibingka won't be the same but it will still be good.For a more dense bibingka, increase the amount of glutinous rice flour to AND remember to subtract the same amount from the regular rice flour.Can all-purpose flour be substituted for both rice flours? NO. Wheat-based flour has gluten while rice flour is gluten-free. Using all-purpose flour will yield a chewy cake which is nothing like real bibingka.Adapted from a recipe supplied by New York restauranteur Nicole Ponseca.
Christmas Bibingka (Rice Cake) printed from https://casaveneracion.com/christmas-bibingka-rice-cake/ for personal use only. Not for republication nor distribution.