Warning: This cake may cause a stampede. We were at a friend's party recently when out came the plate of bibingka and suddenly everyone was abuzz. It took some maneuvering to get past the mob of partygoers clamoring for the recipe, but we managed to push through and meet the baker, a Los Angeles resident named Mark Marking. Even better, Marking happily agreed to share his recipe with The Kitchn.
Bibingka is a sweet, chewy Filipino dessert made with rice flour and coconut. If you like mochi, you'll like this, and even if you've never had anything of the sort, we're pretty certain you'll fall for it, too. It has a rich, buttery, coconut flavor with the addictive textural combination of a crackly crust and eggy, chewy center. (We now believe the song "Can't Get You Out Of My Head" was written with bibingka in mind.)
Marking says bibingka is traditionally served at any and all gatherings, from family mahjong night to baby showers. He loved bibingka as a kid, always grabbing his favorite crusty-chewy edge pieces. As an adult, Marking has developed and refined his own recipe, and it's now so acclaimed that his mom, sister, and friends all use it. He took the texture and flavor he remembered from childhood and then made it his own, playing with the proportions, and adding new ingredients like cinnamon and brown sugar and tools like parchment paper (though he wants to experiment with baking it on traditional banana leaves at some point, too).
This one-bowl recipe yields 48 pieces of bibingka, making it the perfect, easy dessert for potlucks, parties, and big gatherings. The best time to eat bibingka is when it's still a little warm. As it cools, the consistency becomes harder, though it's still delicious. Marking suggests reheating in the microwave or toaster oven and serving it with vanilla ice cream.
Bibingka
(Adapted from Mark Marking)
Makes 48 pieces
1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, melted
6 eggs
2 (12-ounce) jars macapuno coconut strings in heavy syrup*
1 (10-ounce) box mochiko sweet rice flour*
1 cup packed brown sugar
1/4 cup wheat germ (or finely chopped almonds for a gluten-free recipe)
1 tablespoon vanilla extract
Ground cinnamon
Preheat oven to 375°F. Line a 13" x 18" x 1" baking sheet with parchment paper.
In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour (do not pour all at once or it will get clumpy). Follow that with the brown sugar and wheat germ. Once you achieve an even consistency, add vanilla extract and beat until combined.
Pour batter into lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.
Remove from pan and let cool on the parchment paper. Once cooled down, cut into to 2-inch squares. A long ruler and pizza cutter work nicely.
Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1-2 weeks.
*Available at Filipino and many Asian markets.
Thanks, Marking!
(Images: Emily Ho)
© 2009 Apartment Therapy
Ok - where does one buy macapuno coconut strings?
view MichelleV's profile
It's true - my ex's family used to have this at all gatherings. It's good stuff. Now I can make my own!
view zuzupetals's profile
I have been searching high and low for this recipe for weeks! I couldn't remember the name of it. the first time I tried this delicious dish, I nearly fainted. it's so good!!
view Amandica's profile
You can buy it at any large Asian market. If they group food by country...head to the Filipono aisle(s). There should be a group of jars with fruit, jellies, and beans preserved in syrups. It is usually available in the summer months because it is used for a drink/dessert called Halo Halo.
view Tai's profile
I'm sure it might be sacrelige, but I might have to try this without the strands of coconut. I love the flavor of coconut (milk, etc.), but I just can't stand the texture.
ABreadADay.com
view eprewitt's profile
Do you think it would work to use dessicated coconut softened in a bit of simple syrup instead of the canned stuff?
view kittystockings's profile
@eprewitt: have you had macapuno coconut strings before? Because they are nothing like regular coconut flakes/shreds. They're more gelatinous in nature, a completely different experience. Have you had young coconut? It's more that texture. You might like it even if you don't like "regular" shredded coconut.
@ kittystockings: So, no, neither dessicated coconut softened in simple syrup nor the flaked, sweetened canned coconut are the same as macapuno. But I bet it would still be tasty.
view Slow Lorus's profile
Oh my god. I dated a Filipino man for three years, and almost stayed longer just for the food. His aunts made amazing bibingka as well as yam bread and suman which if you have not had you must have. It's sticky sweetened coconut rice wrapped in banana leaves and one taste is like traveling to tropical dessert heaven. Filipinos love their food and man do they know how to eat!
view stagegurl's profile
Do you throw in the syrup from the strings or just the strings?
view Oven Mitzie's profile
I believe you add the whole jar (strings & syrup). :)
view Tai's profile
@Oven Mitzie Yes, add everything!
view Emily Ho's profile
hmmm... first time commenter, long time reader. awesome that you guys have great filipino food coverage of late! but as a filipina, i have to ask - isn't this not bibingka, but actually more like a buko pie? bibingka (at least the typical ones like galapong or cassava) usually doesn't include macapuno -- it's normally comprised of coconut milk and rice flour (galapong), as well as cheese. i actually hate bibingka, and LOVE buko pie (or anything with macapuno), so i was surprised to see this labeled as a bibingka. whatever the case, looks delicious.
view emmeleau's profile
I'm actually baking the bibingka right now. I'm a Filipina and a baker. Emmelau, true, bibingka usually has fresh buko as one of the ingredients instead of macapuno. This is clearly a modification because fresh coconut is not readily available in the States. However, it's not buko pie because like all pies, buko pie has a crust. Just think of this as a decadent version of the bibingka. And I'm sprinkling grated cheese on top because it would be closer to the bibingka that we know.
Thanks Mark, for sharing the recipe.
view zapm's profile
I love how The Kitchn is featuring Filipino recipes lately! (And am so happy that non-Filipinos are trying dishes like sinigang). Oh, another Filipino classic I want to share: I just posted recently on one of my breakfast faves, champorado. (But then again, how can you not like chocolate and rice for breakfast?)
Thanks for the bibingka recipe as well. I've found that bibingka varies A LOT from region to region and even from family to family. This one looks great though -- I'm definitely trying it this weekend!
view crispywaffle's profile
Hey All,
Just wanted to say thanks! I'm still reelin' and rockin' from folks diggin' the bibingks and being asked for the recipe. Big thanks to Emily Ho for allowing my recipe to grace the website:-) It's a lot of fun being apart of this.
Hit me up if you all wanna know the 'double top secret' ingredient;-) Hope you all enjoy your bibingka!!
Marking
view Marking's profile
Double top secret? I'm making your bibingka tomorrow for a party, please tell me!!
view peth's profile
I'd also like to know what the "double top secret" ingredient is.. I'm making this recipe this weekend. :]
What are your thoughts on adding grated cheddar cheese on top? I've seen several recipes that add the cheese to the top of the bibingka.
Thanks for the great recipe!!
view mrandmrsmao's profile
The 'Double Top Secret'...hmmm...well learn this recipe well until you feel you got a nice consistent flavor to it. After that, experiment with it and make it your own...and that's it! My recipe is a result of taking the traditional recipe and adding flavors I like with what's already there. People have been really diggin' the 'new' version of it. The great thing is that it's constantly evolving with new flavors. For example, instead of using wheat germ, I've used crushed almonds and that enhanced a lot of the flavor too.
As for the cheese, I know with some bibingkas the cheese is great. On this version of it, not sure if I would recommend it. What I would suggest is putting some cheese on part of it and leave the other part plain and compare the flavors.
Let me know how it goes!! I hope you all enjoy your bibingkas!!!
Marking
view Marking's profile
Quick question...
The only Mochiko rice flour boxes I was able to find at various asian supermarkets come in 16 oz. sizes.
Is there any chance this was a typo, and you use all of the 16 oz. size (which seems to be standard) or just use 10 oz. of the amount from the box?
Thanks!
view tanyaluz's profile