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Thank you so much Ashton for sending over this recipe of your mom’s Joan! It was WOW! SO GOOD!
⭐️Ingredients:
1 stick butter
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 cups glutinous rice flour (must be glutinous!)
2 teaspoons baking powder
1 can coconut milk
1 can evaporated milk
⭐️Directions:
Preheat oven 350°
Mix melted butter and sugar until combined. Add eggs, one at a time. Mix well between each one. Stir in vanilla. Pour in rice flour and baking powder. Stir in coconut milk and evaporated milk. Stir until smooth. Batter will be thin. Pour into 13×9 baking dish and bake for 1 hour.
Date: November 7, 2025
Ok, that’s it! You are welcome to the Blasian Cookout! ❤
You can go the Asian market to buy the glutinous rice, it’s starchy.. Normally , I make bingka out of cassava root or tapioca root..
"Bading ka" and "bibingka" mean two very different things, careful Josh lol
I like mine covered in butter 😂
After refrigerating it will stiffen. Put a piece in the microwave for about 8-10 seconds and it will warm and soften and be just like you just made it.
Your flour isn’t mixed well that is why you can still see the white substance in your bibingka recipe. You did it the wrong way
Ok… as a trained chef, I have to school you since it seems you have no idea or at least you claimed you had no idea what some of the ingredients you used are or what they do….
cornstarch – depending on how it is used, it will act as a thickener in things like sauces… or make foods that include cornstarch in the batter crispier than just flour alone, or can help 'velvet' sliced meats which means to allow them to have a protective coating when stir-frying. Baking powder does not help things 'bake' as you claimed… but is a leavener… it makes your cakes and pastries rise/expand when baking. It is basically a combination of an acid and baking soda… when those two ingredients combine (mix baking soda with a little vinegar) it creates bubbles… you use baking powder in recipes that do not have a lot of acid in them… if they did, you could use baking soda instead or as well as the baking powder. Double acting baking powder has a two different acids etc., one that activates upon mixing and another that activates when heated to give the best rise of your cakes etc. Evaporated milk is exactly what it sounds like… milk that has had some of the liquid evaporated out, so slightly thicker than regular milk, is shelf stable when canned, and has a slightly more caramelized flavour due to the heating of the milk sugars naturally present in milk. Glutinous rice flour is flour milled from glutinous rice aka sticky rice. It is a different kind of rice grain that cooks up much stickier and softer than standard rice. It is mostly used in dessert preparations such as the Japanese mochi, or Chinese glutinous rice balls filled with red bean paste etc.
As to your technique… the eggs should have been beaten altogether in a bowl, and then a little of the hot mixture added, beating it in, little by little until the eggs are warm, then this new mixture beat back into the rest of the hot liquid mixture. This is called tempering the eggs and prevents the eggs from scrambling, as you did. Just before you put it in the oven, you asked what was on top… that was the cooked egg whites from your first egg.
Bibinka is usually served either room temp or chilled. But it was fun watching you make this…
It is more delicious when you put grated cheese on top of it. Let the cheese melted while while baking it.
We call it bibingka
First time watching this page and I instantly fell in love with your accent! Where are you guys from! 😫