Vegan Bibingka Espesyal Recipe + Giveaway
RG of Astig Vegan in collaboration with Miyoko’s Kitchen, present the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques that's perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. Kain na, let’s eat!
Ingredients
- ½ cup rice flour (not sweet rice flour)
- ½ cup unbleached all-purpose flour
- 1 cup organic sugar
- 3 tablespoons flaxseed meal
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 can (approx. 13.5 ounces) coconut milk
- Optional but highly recommended:
- Banana leaves
- Grated fresh coconut
- Miyoko’s Cultured Butter, melted
- Miyoko’s Smoked Farmhouse cheese
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine all dry ingredients and mix well.
- Pour coconut milk and whisk until smooth.
- For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.
- Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
- Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.
- As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.
- Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Notes
For a gluten-free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could buy flaxseed meal at natural foods grocery stores and supermarkets.
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
You could find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com. For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could buy flaxseed meal at natural foods grocery stores and supermarkets.
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
You could find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com. For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-bibingka-espesyal-recipe-giveaway/