Homemade bibingka with peanuts and coconut strips that tastes like our favorite tupig and tinubong. These are easy and simple to make; you won’t need a charcoal grill.
Today’s recipe is inspired by a special bibingka that we had for New Year’s Eve celebration two years ago in my husband’s hometown in Cagayan Valley.
The bibingka they made was delicious, made with love and pure hard work. I know this because I was there the whole time watching (and help of course) the whole process as it unfolds. From an amazing uncle climbing the coconut tree to harvest the fruit and cracking it open with a machete, to the aunties and in-laws grating the coconut meat and extracting the milk, to the neighbor lending their grinder to make the glutinous rice flour and finally to a dearest aunt making the special bibingka. It took one whole day to finish making it. It was amazing to witness the whole family make food.
The bibingka we are going to make today will not take your whole day so don’t worry. You can actually finish this within two hours or less as long as you have all the right tools and ingredients. should be available in your nearby Asian supermarkets.
And even though this bibingka was not baked over charcoal, it still has that smoky smell and flavor we all love in our kakanin. The secret? Roasted banana leaves.
I really hope you’ll like this recipe and I hope that it will be on your table for Noche Buena or Media Noche which is only just three months away! My husband already added this to our list of handa for Christmas and I don’t think he’s going to change his mind, neither will I.
Broil until cheese just melted. We just like ours a little bit toasted.
Watch the video on how to make Oven-Baked Bibingka with Peanuts and Coconut Strips
Oven-Baked Bibingka with Peanuts and Coconut Strips
- 3 cups glutinous rice flour ,add more if needed
- 1/4 teaspoon salt
- 2 1/2 cups coconut milk
- 1 1/2 cup brown sugar or more if you want your bibingka sweeter
- 1 cup shredded young coconut ,kinayod na buko
- 1/4 cup roasted and unsalted peanuts ,chopped
- 1/2 cup coconut cream
- 1 tablespoon butter ,softened
- grated or sliced cheese ,optional
- banana leaves ,cleaned and oiled
- Use a clean damp cloth to clean the banana leaves. Wipe the oil using your hands or a kitchen towel.
- The consistency of the batter will depend on how thick the coconut milk is. If it turns out too thin or runny, add 1/4 cup of the glutinous rice flour at a time until it's thick enough to coat the back of a spoon. Don't add too much though.
- You can also use one large square pan instead of two round pan. Just make sure to line it properly with the banana leaves. Use two layers if you have to.
- I used raw peanuts when I made this because that's all that I had but if you have a pre-roasted and chopped peanut, use it to save time.
- Use a toothpick to test the doneness of the rice cake. Continue extending the baking time if it doesn't come out clean and or if it is still jiggly.
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