We are going to learn how to prepare the bibingka Bisaya recipe. If you’re looking for a sweet and light dessert, Bibingka Bisaya is a perfect choice.
This fluffy rice cake is traditionally made with coconut milk, sugar, and rice flour. It’s then steamed in banana leaves or aluminum foil until it reaches that perfectly soft texture.
Bibingka Bisaya can be eaten alone or topped with your favorite toppings such as cheese, butter creme, whipped cream, and more!
This easy-to-make dish will have your mouth watering in no time! Don’t forget to try out this recipe so you can enjoy this sweet delight any day of the week!
How To Make A Bibingka Bisaya Recipe?
Recipe Time, Yield & Equipment Needed
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Total Time: 65 Minutes
Yield: 8 Servings
Equipment Needed: Mixing bowls, Whisk, 8-inch round cake pan, Banana leaves (for lining, optional), Oven
- 2 cups rice flour
- 1 cup coconut milk
- 3/4 cup sugar
- 3 eggs
- 1/2 cup grated coconut
- 1/4 cup butter, melted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cheese, grated (for topping)
1. Preparing The Batter: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the rice flour, baking powder, and salt. In another bowl, whisk together the coconut milk, sugar, eggs, grated coconut, and melted butter until the mixture is smooth and well incorporated.
2. Mixing The Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until you achieve a lump-free batter. The aroma of the coconut-infused mixture will start to fill your kitchen, creating a sense of anticipation for the final result.
3. Preparing The Pan: If you opt for a more traditional touch, line your cake pan with banana leaves, gently greasing them with a bit of butter. This step not only adds an authentic flavor but also infuses a subtle fragrance into the Bibingka.
4. Baking The Bibingka: Pour the batter into the prepared cake pan, spreading it evenly. Slide the pan into the preheated oven and let it bake for about 40-45 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean.
5. Adding The Finishing Touch: Once the Bibingka is done, take it out of the oven and sprinkle the grated cheese over the top. The residual heat will gently melt the cheese, creating a deliciously savory contrast to the sweet, coconutty base.
Nutrition Facts Of Bibingka Bisaya Recipe
Is it Suitable For Pregnant Women?
Bibingka Bisaya recipe is suitable for pregnant women as it contains safe levels of macronutrients and micronutrients.
However, it’s best to consult your doctor before consuming any dish that you’re not familiar with. Bibingka Bisaya recipe is high in sugar content, but it has little saturated fat, so nothing to worry about.
Is it suitable for heart patients?
Bibingka Bisaya is suitable for heart patients. If you are suffering from heart disease or high cholesterol, this recipe will benefit your diet. It’s low in saturated fat and has zero cholesterol levels, so it will not affect your condition during treatment.
is this recipe Suitable For Weight Loss?
is it Suitable For People With Diabetes?
Bibingka Bisaya is good for people with diabetes because coconut milk is known to have high levels of Vitamin C.
It has low sugar levels, so people watching their sugar intake can still enjoy this dish without worrying about gaining additional weight.
Note And Observation
It best to eat bibingka Bisaya while it’s hot and fresh. It may get complicated when it gets cold, so we suggest you enjoy this delicious cake within 20 minutes after preparing this recipe.
You can add 1 tsp of vanilla extract to add a different flavour to the dish. If you want a richer flavour, you can add 1 tbsp of butter to make it taste like the Philippines’ famous bibingka recipe.
You can use any flour for this dish, so don’t worry if you have rice flour at home. As long as your main ingredient is all-purpose flour, this recipe will still turn out great!
You can add your favorite toppings on top of this dish. Just remember that it’s best to add them after the bibingka Bisaya recipe has cooled down because some toppings may cause the cake to get soggy.
I hope you enjoyed this bibingka Bisaya recipe, and if you have any thoughts or questions about the dish, please let me know in the comments below.
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