Skip to content Skip to sidebar Skip to footer
Home / cake / filipino / recipe / rice / sticky

Filipino Sticky Rice Cake Recipe

Post a Comment
Table of Contents [Show]

Pin on Take a Wok...
Pin on Take a Wok... from www.pinterest.ph

Description

Filipino sticky rice cake, also known as "bibingka," is a popular dessert in the Philippines. It is a sweet and savory cake made from glutinous rice flour, coconut milk, eggs, and sugar. This cake is traditionally baked in a clay pot and served during special occasions like Christmas and Easter.

Prep Time

The preparation time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 2 cups glutinous rice flour
  • 1 can coconut milk
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup melted butter
  • 1/4 cup grated cheese
  • 1/4 cup sliced salted eggs (optional)
  • 1/4 cup toasted coconut flakes (optional)

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 9-inch baking pan
  • 1 oven

Method

  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the glutinous rice flour, coconut milk, sugar, eggs, and melted butter. Whisk until well combined.
  3. Pour the mixture into a greased 9-inch baking pan.
  4. Sprinkle the grated cheese, sliced salted eggs, and toasted coconut flakes on top of the mixture.
  5. Bake the cake in the preheated oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
  6. Take the cake out of the oven and let it cool for a few minutes before serving.
  7. Slice the cake into squares and serve warm.

Notes

  • You can find glutinous rice flour, coconut milk, and grated cheese in Asian grocery stores.
  • If you don't have a 9-inch baking pan, you can use a round cake pan or a pie dish.
  • If you don't have salted eggs, you can omit them or substitute with sliced hard-boiled eggs.
  • If you don't have toasted coconut flakes, you can omit them or substitute with toasted sesame seeds.

Nutrition Info

  • Calories: 250
  • Total Fat: 11g
  • Saturated Fat: 8g
  • Cholesterol: 80mg
  • Sodium: 120mg
  • Total Carbohydrate: 33g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 4g

Recipe Tips

  • You can serve this cake with a dollop of whipped cream or vanilla ice cream.
  • You can store this cake in an airtight container in the refrigerator for up to 3 days.
  • You can reheat this cake in the microwave for 30 seconds or in the oven for 5 minutes.
  • You can also add pandan leaves or vanilla extract to the mixture for added flavor.

Enjoy this delicious and easy-to-make Filipino sticky rice cake recipe with your family and friends. It's a perfect dessert for any occasion!


Post a Comment for "Filipino Sticky Rice Cake Recipe"