Bingka Recipe Bisaya : Sweet Savor of the Philippines

The smell of steaming rice cakes takes me back to the Philippines’ lively streets. Bisaya Bingka, a soft and sweet treat, is a big part of my family’s cooking. It’s fluffy, sweet, and topped with salty duck egg and creamy cheese, making it a joy to eat.

Bisaya Bingka is a favorite Filipino dessert, sold on streets during Christmas. This Bingka Recipe Bisaya lets you make it at home, anytime you want. It’s a delicious rice-based treat that’s easy to make.

Introduction to Bingka Recipe Bisaya

This bingka recipe bisaya stands out because of its generous sugar and melted butter. These add a sweet and indulgent flavor. It pairs well with salty toppings like cheddar cheese or salted duck egg. The result is a melt-in-your-mouth experience that will have you coming back for more.

Traditionally, bibingka is a favorite Christmas morning snack, enjoyed after the Misa de Gallo (Dawn Mass). But we believe this delicious treat deserves to be savored year-round. So why not whip up a batch of our bisaya bingka and treat yourself to a taste of Filipino culinary delight?

Where Did Bibingka Originate?

The making of bibingka goes back to old ways. It’s baked in terracotta pots with banana leaves and charcoal. This method gives it a smoky taste and smell, common in both the Philippines and parts of Indonesia.

Traditional Ingredients and Preparation

Bibingka is made from fermented glutinous rice called galapong. This gives it a tangy taste. In Cebu, tubâ (palm wine) is added for extra flavor.

This recipe uses rice flour for convenience. But, baking in terracotta pots over charcoal is still the best way. It adds the smoky flavor that makes bibingka special.

The story of bibingka is rich with cultural exchange. It might have Chinese roots, with the name bibingka coming from Hokkien. It’s also similar to the Indian bebinca and Indonesian versions. Whether with galapong or rice flour, bibingka is a favorite filipino kakanin loved worldwide.

Flavor Powerhouse: Key Ingredients for this Bingka Recipe Bisaya

Making the perfect Bisaya bingka starts with the right ingredients. This traditional Filipino treat needs a mix of savory and sweet. Let’s look at the key ingredients for this tasty treat:

Ingredient	Quantity
Rice flour	2 cups
All-purpose flour	1 cup
Baking powder	2 teaspoons
Salt	1/2 teaspoon
Granulated sugar	3/4 cup
Melted butter	1/2 cup
Coconut milk	1 cup
Milk	1/2 cup
Eggs	3 large
Salted duck eggs	2 sliced
Cheddar cheese	1/2 cup, shredded
Coconut flakes	1/2 cup, unsweetened
Banana leaves	for lining the pan

With these ingredients, you’re ready to make the perfect Bisaya bingka. This treat will take you straight to the heart of the Philippines.

Ingredient substitutions to make Bingka Recipe Bisaya

• Glutinous rice flour – This particular type of rice flour is made exclusively from glutinous or sticky rice. It’s absolutely essential for Bibingka Bisaya, and there’s simply no alternative for it.
• All-purpose flour – This flour is essential for adding structure and texture to the cake. If you prefer a lighter texture, you can substitute it with cake flour or rice flour.
• Sugar – When sweetening your cake, you can use brown sugar or honey as a substitute. Just remember that they have a different flavor, so choose the one that best complements your recipe.
• Coconut milk – Adding this ingredient will enhance the richness and flavor of the cake. You can use regular milk as a substitute, but keep in mind that the flavor will be slightly different.
• Eggs – Adding eggs to a cake brings structure and richness. If you’re vegan or allergic to eggs, you can try using applesauce or mashed bananas as a substitute.
• Butter – Don’t forget to add some delicious flavor to your cake! You have options to substitute with coconut oil, vegetable oil, or margarine.
• Cheese – This topping adds a salty and savory flavor to the cake and can be substituted with cheddar cheese or any other preferred type of cheese.
• Salted eggs – You can use them as a topping to add a salty flavor to the cake or substitute them with hard-boiled eggs, or omit them altogether if you prefer.

Kitchen Equipment Needed

To make a delicious batch of Bisaya bingka, you’ll need some key kitchen tools. Let’s explore the equipment that ensures your rice cake turns out soft and fluffy every time.

The Mixing Essentials

• A large mixing bowl – This will be your primary workspace for combining all the ingredients.
• A wire whisk – Indispensable for efficiently blending the batter and incorporating air.
• A flour sifter – Sifting the flours ensures a smooth, lump-free batter.

The Baking Molds

For the traditional shape, you’ll want to source 4-5 inch diameter baking molds or a 9-inch round baking pan. These will give your Bisaya bingka the classic round, slightly domed profile.

The Banana Leaf Liners

No Bisaya bingka is complete without the signature banana leaf lining. These can often be found in the frozen section of Asian grocery stores. The leaves lend an authentic aroma and help the cakes release cleanly from the molds.

With these essential tools in your kitchen arsenal, you’ll be well on your way to crafting mouthwatering Bisaya bingka that will have your friends and family clamoring for more. Let’s get baking!

Steps Involved In Making Bingka Recipe Bisaya

Making bisaya bingka is simpler than you think! Let’s go through the steps to make this Filipino rice cake. We’ll start with the batter, then bake and top it for that sweet and savory taste.

Preparing the Batter

In a big mixing bowl, mix the dry ingredients. These are rice flour, all-purpose flour, baking powder, salt, and sugar. Make a well in the center and add the wet ingredients – melted butter, coconut milk, milk, and eggs. Beat the mixture until it’s smooth and lump-free.

Baking and Topping the Bingka

Pour the thin batter into a 9-inch round baking pan lined with banana leaves. Bake at 375°F for 15 minutes. Then, remove the pan and place salted egg slices and shredded cheese on top. Put it back in the oven for 20 more minutes, until the top is golden.

In the last 5 minutes, cover the top with foil to avoid over-browning. Sprinkle shredded coconut on top. Baking bisaya bingka fills your kitchen with coconut and spice aromas. Follow these steps to make delicious rice cakes for your loved ones. Enjoy the taste of the Philippines with every bite!

Servings 

Bisaya bingka is perfect as a mid-afternoon snack, like during Christmas. It goes great with hot coffee Bisaya bingka is a beloved Filipino treat. It’s best enjoyed warm, right after baking. The soft texture and sweet coconut flavor are perfect with salty toppings like salted duck egg and cheddar cheese.

To enjoy it at its best, serve it immediately. This way, the bingka is still hot from the oven.

If you have leftovers, storing them is easy. Cover the baking pan with plastic wrap or aluminum foil. This way, the bingka stays fresh at room temperature for up to 2 days.

If you want to keep it longer, refrigerate the covered bingka. It will stay fresh for a few more days.

Whether you’re enjoying it fresh or later, bisaya bingka is a delightful treat. It will satisfy your sweet tooth and take you to the vibrant flavors of the Philippines.

Some Special tips 

Making the perfect bisaya bingka requires some prep and focus. But the effort is worth it for the moist, tasty result. We’ve got tips to help you bake a batch of bingka that’s both soft and flavorful.

Softening Banana Leaves

Before using banana leaves in your baking pan, you need to soften them. Warm the leaves over a stove or electric burner, but avoid direct flame. This way, they won’t burn. Once soft, they’re ready to line your pan and add a special aroma to your bingka.

Using the Right Flour

For this recipe, use regular rice flour, not glutinous rice flour. Glutinous rice flour makes the bingka too chewy, like mochi. Regular rice flour gives the right softness to your bingka.

Achieving the Perfect Texture

To get the perfect texture, whisk the batter until it’s smooth and lump-free. It should feel like pancake batter. Use a cake tester or toothpick to check if it’s done. The bingka is ready when the tester comes out clean and the center feels firm.

Variations and Customizations

This recipe offers a tasty take on traditional bisaya bingka. You can make it your own with many variations. Try the stickier bibingkang malagkit or the chewy royal bibingka from the Ilocos region for a unique taste.

For a fun twist, bake the bingka in muffin tins. It makes each piece special and changes the texture. You can also add toppings like grated coconut, salted egg slices, or creamy milk.

The Bibingka Bisaya is a special version enjoyed during Christmas in the Philippines. It’s made with rice flour, sugar, coconut milk, eggs, and grated coconut. This sweet, moist bingka is ideal for holiday celebrations.

Variation	Key Characteristics
Bibingkang Malagkit	Stickier, more glutinous texture
Royal Bibingka (Ilocos Region)	Chewy, cassava cake-like quality
Bibingka Bisaya	Sweet, fragrant, and moist bisaya bingka for Christmas

Bisaya bingka is all about trying new things. You can explore many bisaya bingka variations and different types of bingka. So, don’t hesitate to get creative and make it your own.

Nutritional Information

Enjoying a warm, freshly baked bisaya bingka is a real treat. But, it’s key to know its nutritional facts. This helps you enjoy it in balance with your diet.

Our bisaya bingka recipe has 620 calories per serving. It has 22g of fat, with 17g of saturated fat. It also has 55.64g of sugar. On the bright side, it has 5.32g of protein and 1g of fiber. Plus, it’s rich in vitamins and minerals like Vitamin A and Calcium.

The exact nutrition can change based on your ingredients and toppings. Bisaya bingka is a rich dessert. Enjoy it in moderation for a healthy diet. Paying attention to portion sizes helps you enjoy it while staying healthy.

The Final word for Bingka Recipe Bisaya

This bisaya bingka recipe brings a delightful taste of traditional Filipino cuisine. It has a soft, coconut-infused rice cake base. It’s topped with savory salted duck egg and cheddar cheese.

This bingka is a perfect mix of sweet and salty. It’s great for celebrating holidays or just when you want a taste of the Philippines. This easy-to-make bisaya bingka will delight your senses and bring back memories.

We’ve looked into the origins, ingredients, and how to make this classic Filipino delicacy. From traditional charcoal-fired ovens to modern kitchens, making bisaya bingka shows the Philippines’ rich culinary heritage. It uses local ingredients and old techniques to bring out genuine flavors and textures loved by Filipinos for generations.

Starting your bisaya bingka baking journey? We encourage you to be creative and try new things. Add your own touches and share it with loved ones. The Philippines’ sweet flavors are waiting for you, and this recipe lets you bring a piece of Bisaya’s culinary magic into your kitchen.

“Want to discover more culinary adventures? Check out our other recipes!”

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