bibingka

These bite-sized ricotta bibingka are extra rich, thanks to evaporated milk, cream cheese, and coconut milk. 

Ricotta Bibingka Recipe

ricotta cheese,

buttermilk (optional)

lemon juice (optional)

cream cheese (optional)

rice flour

glutinous rice flour

baking powder

kosher salt

duck egg (optional)

eggs

Cooking spray

banana leaves

sugar

coconut milk

evaporated milk or whole milk

sugar,

salt

Place 3 tablespoons of the unsalted butter in a stand mixer. Place 1 cup ricotta cheese, 1 teaspoon buttermilk, and 1/4 teaspoon lemon juice if using in a small bowl and stir to combine. Place 2 ounces cream cheese on the counter if using. Let everything sit at room temperature until the butter is softened.

Meanwhile, place 3/4 cup rice flour, 1/2 cup plus 1 tablespoon glutinous rice flour, 2 teaspoons baking powder, and a pinch of kosher salt in a medium bowl and whisk to combine. Peel and cut 1 salted duck egg into about 1/3-inch pieces if using. Crack 2 large eggs into a medium bowl.

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Meanwhile, coat the wells of a 24-well mini-muffin pan with cooking spray. Cut 2 banana leaves into 1-inch wide strips, then cut the stripes crosswise into 4-inch long pieces. If desired, place the strips on a baking sheet and lightly torch to release the oils, or slowly fan each strip over the stove flame for a few seconds instead (this step is optional). Press 1 strip across the bottom and up the sides of each muffin well to form a “U’ shape. Trim off any part of the leaf that extends more than 1-inch past the top of the well. Coat the wells again with cooking spray.

Beat the butter with the paddle attachment, starting on low speed and increasing to medium-high speed, until pale and glossy. With the mixer still running, gradually add 1/2 cup granulated sugar and beat until combined, scraping down the sides of the bowl as needed, about 3 minutes. Reduce the speed to medium. Pour in the eggs and beat until incorporated, 1 to 2 minutes.

Reduce the speed to low. Pour in 3/4 cup coconut milk and 3 tablespoons evaporated or whole milk. Beat, slowly increasing the speed to medium, until a curdled, fluffy batter forms, 1 to 2 minutes. With the mixture on low speed, slowly add the flour mixture and beat until smooth.

Fill each muffin well with 1 tablespoon of the batter. Bake until starting to puff, about 3 minutes. Remove the tin from the oven. Drop 1 teaspoon of the ricotta mixture, 1/4 teaspoon of the cream cheese if using, and 1 piece of the salted egg if using into the center of each muffin well and gently press them in. Sprinkle each well lightly with some of the flaky salt (skip this if making just ricotta bibingka) and coarse sugar.

Return the pan to the oven and bake until puffed and set, about 8 minutes more. Meanwhile, melt the remaining 1 tablespoon unsalted butter in the microwave or on the stovetop.

Remove the tin from the oven. Brush the tops of the bibingka with the melted butter. Let cool 15 minutes before removing from the pan. Repeat assembling and baking the remaining batter (stir before using) in a cooled tin (no need to wash). Remove the banana leaf before eating.

Bibingka Espesyal is the ultimate Christmas treat! Soft, spongy and made extra delicious with salted egg, cheese, and grated coconut topping, this classic Filipino delicacy is sure to be a holiday hit.

Bibingka

water

eggs, beaten

butter

salted eggs,

cream cheese, sliced thinly (you can substitute kesong puti

margarine or butter, softened

Sugar

coconut

Combine dry ingredients

In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until well-combined.

Add wet ingredients

Add coconut milk, water, butter, and eggs. Stir until smooth and well-blended.

Refrigerate

Cover the batter and refrigerate overnight.

Prepare banana leaves

Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.

Line tin molds

Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.

Fill tins

Pour the batter into the prepared pans up to 3/4 full.  Arrange sliced salted eggs and cream cheese slices on top.

Bake

Arrange the filled tin molds in a single layer on a baking sheet and place in the oven on the lower rack. Bake in a 375 F oven for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Brown

Transfer the baking sheet on the top rack and continue to cook for about 3 to 5 minutes or until lightly golden.

Serve

Remove from heat. Spread margarine or butter and sprinkle sugar on top. Garnish with grated coconut. Serve hot.

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Ricotta Bibingka Recipe

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Top 2 bibingka recipes from across the web

The most viewed bibingka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ricotta Bibingka Recipe

Bibingka

The most viewed bibingka recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine