Bibingka Espesyal

We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves. 

Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).

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Bibingka Espesyal
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
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Rating: 5
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Course Dessert
Servings
mini muffins
Ingredients
Course Dessert
Servings
mini muffins
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Pour coconut milk and whisk until smooth.
  4. For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.

  5. Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
  6. Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.

  7. As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.

  8. Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Recipe Notes

For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.

Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!

You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.

Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.

For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.

For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING


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