Description
Sweet and sticky bibingka delights palates with its rich coconut essence, blending traditional Filipino bakery magic. Warm, golden slices invite you to savor a delectable slice of cultural culinary heritage.
Ingredients
Scale
Main Ingredients:
- 2 cups glutinous rice
- 2 ½ cups water
- 1 cup coconut milk
- 1 cup coconut cream
Sweeteners:
- ¾ cup brown sugar (for sticky rice layer)
- ¾ cup brown sugar (for coconut glaze)
Flavor Enhancers:
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare the glutinous rice by rinsing thoroughly under cold water until the liquid becomes transparent. Drain excess moisture completely.
- Transfer the cleansed rice into a large cooking vessel, combining it with coconut milk, water, brown sugar, and a pinch of salt. Gently stir the mixture to ensure even distribution of ingredients.
- Simmer the rice mixture over moderate heat, stirring periodically to prevent sticking and ensure uniform cooking. Continue cooking until the liquid is fully absorbed and the rice reaches a tender, sticky consistency.
- While the rice cooks, create the luxurious coconut glaze in a separate saucepan. Blend coconut cream with brown sugar, heating and stirring continuously to develop a rich, caramel-like texture.
- Once the glaze reaches a thick, glossy state, incorporate vanilla extract for an aromatic enhancement. Remove from heat and let it rest momentarily.
- Prepare a baking dish by either greasing its surface or lining it with traditional banana leaves for an authentic touch. This will prevent the rice cake from adhering to the container.
- Carefully transfer the cooked sticky rice into the prepared dish, using a spatula to spread and compress the mixture evenly across the surface.
- Generously pour the prepared coconut glaze over the rice, ensuring complete and uniform coverage.
- Optional baking step: Preheat the oven and place the rice cake inside, allowing the glaze to caramelize and develop a slightly crisp exterior.
- Allow the rice cake to cool completely, which helps it set and makes cutting easier. Slice into elegant squares or rectangular portions.
- Serve the Filipino sticky rice cake at room temperature or gently warmed, showcasing its delightful texture and rich flavors.
Notes
- Choose glutinous rice specifically for achieving the signature sticky and chewy texture essential to this traditional Filipino dessert.
- Rinse rice thoroughly to remove excess starch, ensuring a cleaner and more distinct grain structure during cooking.
- Experiment with coconut cream variations by using different brands or homemade versions to customize the richness and depth of flavor.
- Adapt the recipe for gluten-free diets by confirming all ingredients are certified gluten-free, especially if using store-bought coconut products.
- Create a vegan-friendly version by using alternative sweeteners like coconut sugar or maple syrup instead of traditional brown sugar.
- Enhance moisture retention by covering the baking dish with aluminum foil during the initial baking stage to prevent excessive drying.
- Elevate presentation by garnishing with toasted coconut flakes, sliced almonds, or a light dusting of cinnamon before serving.
- Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for extended freshness without compromising texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg