Tag Archives: Rice cake

Baked Rice Cake or Bibingka

Yummy Bibingka

This baked rice cake is native to the Philippines and it is gluten free. Even though it is native to the Philippines, I am sure that the taste would suit the palate of our locals. This cake is enriched with coconut milk, slices of salted eggs and cheese, and with the right level of sweetness, make the flavour well balanced; like yin and yang. It can be served together with some grated coconut or more grated cheese. Now can you imagine the taste? Yum!

This recipe is very easy. No need for mixer.


  • banana leaves
  • 60g sugar
  • 120g eggs
  • 30g milk
  • 180g Coconut Milk
  • 32g melted butter
  • 140g sifted rice flour
  • 7g sifted double acting baking powder
  • 22cm pan
  • 1 hard boiled salted egg (sliced)
  • Sliced Cheese or grated cheddar

Trim the edges of the banana leaves, and cut off the central rib. Wipe with clean damp cloth. Soften the leaves to make it more pliable by heating it directly on the stove. You can see that the banana becomes shiny when heated. Just give it a quick pass over the fire.

quick pass over the fire

Method :

  • Preheat your oven to 190 degree celsius
  • Lay the banana leaves on your pan
  • Lightly whisk the sifted flour and baking powder together, set aside
  • Whisk the eggs, sugar, melted butter, coconut milk and milk together
  • Add in the baking powder and flour mixture into the batter
  • Whisk until no more lumps
  • Pour the mixture into your pan
  • Bake for 15 minutes, top it with sliced salted egg, and give a gentle push into the cake to make it settle a bit on the partially baked cake. We do not want to add it immediately while the batter is runny because the salted egg will sink to the bottom. Add small slices of cheese or grated cheese
  • Bake for another 10 minutes
  • Set the oven to grill mode and bake for another 3-5 minutes, this is to help browning the top of the cake.
Ready to get a slice!
It’s fluffy!

I gave a slice to my kids’ tutor and he couldn’t stop raving about it. He said that the combination of all the flavours are just perfect. So try it out, and let me know what you think of this cake.

That’s all for now, hasta la vista!

Puto or Filipino Steamed Rice Cake

Fluffy puto

Puto is a famous traditional snack from the Philippines. It is a sweet steamed rice cake traditionally made from slightly fermented dough. I have been wanting to do it for a while but was worried that I might fail. But this week, I finally gathered my courage and tried it out. Turns out, I was quite pleased with the results.

So these are the things you need to make the Dough: rice flour, distilled water and a clean covered clear jar. I started the fermentation last Monday night ( May 20). Weigh out 10g of rice flour and 10g of water, put it into the jar, mix thoroughly, then cover the jar. Leave it overnight at room temperature which is about 25-27 degree celsius.

The next morning which for me was Tuesday May 21, about 12 hours after the last time you made the paste. Add another 20g rice flour and 20g water, mixed thoroughly with the paste. This is called ‘feeding, and it helps to make the yeast stronger’. Cover and set aside at room temperature 25-27 degree celsius.

At night, after 12 hours from the last feeding, I discarded half of the mixture, leaving only 30g. Discarding is to limit the quantity of your paste unless you intend to make a huge batch. Now with this 30g, add 30g of rice flour and 30g of water. Mix thoroughly then set aside and leave it overnight at room temperature at 25-27 degree celsius.

The following morning which was Wednesday May 22, you should see visible signs of fermentation, like bubbles. Look at the sides of your jar, you should also be able to see a few bubbles. Feed the fermented paste with 90g water and 90g rice flour. You should end up with a total of 270g. As you mix, you can begin to feel that the paste becomes sort of airy. After 8 hours you should be able to see more bubbles, especially when you look at the sides of the jar. It may not rise too much as the yeast are not very active yet, however it has sufficient strength to make Puto. Now it is time to prepare the ingredients!


  • 230g Fermented Rice Flour mixture
  • 10g double acting baking powder
  • 45g fine Sugar
  • 2g coconut extract

Mix all the ingredients gently using a whisk. You have to preserve as much of the air in the batter. Transfer the mixture to oiled tins. Use coconut oil. Then steam immediately on high heat.

My tins are a bit tall, so the steaming time was about 25 minutes. Please adjust accordingly if you’re using smaller tins. You can use a skewer to poke a hole through the center and check if it comes out clean. This means that the Puto is ready. At the last 5 minutes of steaming you may want to add slices of cheese on top.

Can you see the tiny air bubbles that still remains after steaming??
Fluffiness in every bite
Jiggly Jiggly like Jello

Hope you will enjoy the recipe! Hasta La Vista.