Black Sesamebingka
Bibingka is one of my favorite nostalgic street foods that’s made during Christmas in the Philippines. The baked rice cake is moist, tender, and buttery with a mild coconut flavor. It’s topped with salted duck egg, shredded cheese, and coconut flakes to give you that umami taste. This is my take on a classic holiday treat that reflects my heritage of being a Chinese-Filipino in America.
Black Sesamebingka
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8-12
Prep Time
15 minutes
Cook Time
35 minutes
Bibingka is one of my favorite nostalgic street foods that’s made during Christmas in the Philippines. The baked rice cake is moist, tender, and buttery with a mild coconut flavor. It’s topped with salted duck egg, shredded cheese, and coconut flakes to give you that umami taste. This is my take on a classic holiday treat that reflects my heritage of being a Chinese-Filipino in America.
Carol Uang (Guest)
Ingredients
Banana leaves or parchment paper, as needed to line 10 inch cast iron pan, optional (usually found in Asian grocery frozen aisle)
113 g rice flour
57 g glutinous rice flour
2 ½ tsp baking powder
½ tsp salt
100 g sugar
57 g unsalted browned butter or melted butter
227 g coconut milk
57 g condensed milk
3 eggs
-
3 tbsp Black Sesame Crunchy Butter
1 salted duck egg, thinly sliced
Coconut flakes
Shredded cheese
Toasted black sesame seeds
Cooking spray or melted butter for brushing the mold
Directions
(Steps 1-4 are optional. Use parchment paper as a substitute.) Thaw frozen banana leaves by rinsing them under room temperature water and pat dry
Cut banana leaves to fit a 10 inch cast iron pan or baking tin. Remove the thick rib of the banana leaves if necessary
Use kitchen tongs to hold banana leaves. Pass over an open flame (such as a gas stove burner) several times until the banana leaf is shiny and deep green to make it more pliable. Be careful not to burn the leaves
Grease your baking vessel, line with banana leaves or parchment paper and then grease the lining again
Preheat the oven to 375°F
In a large bowl, sift rice flour, glutinous rice flour, baking powder, and salt
In a medium bowl, whisk sugar, melted butter, eggs, coconut milk, condensed milk, and milk until smooth
Pour the wet ingredients into the dry ingredients and whisk until smooth
Separate half of the batter into another bowl and mix in the Black Sesame Crunchy Butter
Pour the plain batter into the baking vessel, then pour the black sesame batter. Use a skewer to swirl the batter (do not over swirl)
Bake for 15 min then remove from the oven and top with sliced salted duck egg and grated cheese
Put it back in the oven and bake another 15 min or until the top turns medium brown
Remove from the oven and let it cool for 5 min
Brush with melted butter and topped with coconut flakes and toasted black sesame seeds
This is best served warm, fresh from the oven! Refrigerate up to 1 week or freeze up to 3 months
Recipe Note
Note: Banana leaves add a distinct flavor.
Carol Uang, @brentbakes.nyc, specializes in uniquely flavored and equally stunning sweets. She custom make delicious cakes, cupcakes, and so much more. If you're located in NYC, check out her website here to place an order for a gorgeous cake!
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