Transform pancake mix into a vibrant, fluffy ube bibingka! This version of classic Filipino coconut rice cake is an easy shortcut recipe filled with ube halaya and topped with cream cheese.
Bibingka broadly refers to a variety of baked goods typically made with rice and coconut milk. Some versions use rice flour, others use glutinous rice flour, and even some rely solely on all-purpose flour.
Here are the three most common versions or categories of bibingka:
Bibingka Malakit
This translates to sticky coconut rice cake. This version is better known as Biko. It is made with glutinous rice, coconut milk, and brown sugar.
Cassava Bibingka
Cassava bibingka can be made with cassava flour or grated cassava root. It is usually topped with sweetened coconut cream.
Bibingka Galapong
Galapong is a mixture of ground rice and water, also known as “rice dough”. It is the traditional base for bibingka. The recipe here is most closely related to this version.
Here’s another version to add to that list- bibingka made with pancake mix!
Ingredients
No, this isn’t your traditional bibingka. However, it’s an easy, fuss-free way to whip up a similar treat in very little time!
- Ube Mochi Pancake & Waffle Mix: This store-bought mixture contains rice flour, sweet rice flour, potato starch, cane sugar, oat flour, tapioca flour, baking powder, baking soda, and ube powder.
- Coconut Milk: Be sure to get canned, full-fat coconut milk that lists coconut as the first ingredient.
- Egg: Just your regular large egg.
- Salted Butter: Salted butter enhances and balances the flavors. Bibingka is meant to be slightly sweet, more on the savory side.
- Ube Extract: This adds that iconic vibrant purple hue and helps to enhance the subtle, sweet and nutty ube flavor. For best results, I recommend Butterfly brand.
I developed this specific recipe using the Birch Benders complete ube mochi pancake mix. I purchased this large 40 oz (2.5 pound) bag from Costco.
Easily find the smaller 14 oz package through Amazon/Whole Foods or Sprouts Farmers Market. The ube mochi pancake mix from Trader Joe’s is another good option.
Recipe Variations
If you cannot find the Birch Benders mochi pancake mix, try making soft and fluffy bibingka from scratch! This homemade version is made with a mixture of rice flour and all-purpose flour.
In the upcoming weeks, I will test out this recipe using standard buttermilk pancake mix and Bisquick mix. Stay tuned!
Step-by-Step Instructions
I suggest baking the bibingka in large or giant muffin tins. I used this stainless steel extra large tin. Keep in mind that your baking time may vary depending on the vessel you choose to use.
Serving Suggestions
Bibingka is best enjoyed warm, when its texture is at its fluffiest and the flavors truly shine. As it cools, it gradually loses its soft bounce and becomes slightly firmer.
As you can see in the image above, the ube halaya filling will sink towards the bottom of the cake. The cream cheese slice will remain at the top.
With each bite of this ube bibingka, you will get a mixture of sweet, savory, creamy, and salty! Enjoy this snack with a warm mug of salabat ginger tea.
Easy Ube Bibingka
Ingredients
- frozen banana leaves*, as needed to line
- 252 grams Birch Benders Ube Mochi Pancake & Waffle Mix, (1 ½ cup)
- 300 grams canned full-fat unsweetened coconut milk, (1 ¼ cup)
- 1 large egg
- 42 grams salted butter, (3 Tbsp) melted, slightly cooled
- 1 teaspoon ube extract, optional*
Toppings
- 85 grams ube halaya, (about ¼ cup)
- 55 grams block style cream cheese, (about ¼ cup)
- 14 grams salted butter, (1 Tbsp), melted
Instructions
Banana Leaf Prep:
- Thaw frozen banana leaves at room temperature, or quickly thaw under cool running water. Rinse leaves to remove any dirt or dust. Pat dry with paper towel or cloth kitchen towel. *If necessary, remove thick rib that runs down the center of banana leaf. Use scissors or sharp knife to cut banana leaf to fit baking vessel.Use kitchen tongs to hold banana leaves. Pass over an an open flame (such as gas stove burner) several times until banana leaf is shiny and deep green. Repeat will all banana leaves. Set aside.NOTE: This is make the banana leaf more pliable and easy to work with. Be careful not to burn the banana leaf.
Batter:
- Preheat oven to 375°F (190°C). Grease giant muffin tin. Press banana leaf into muffin tin cavity to line the mold. Set aside.
- In a large bowl, whisk together mochi pancake mix, coconut milk, egg, melted butter, and ube extract. Mix until smooth. Batter will thicken as it sits.
- Evenly divide batter among prepared giant muffin tin. Add a rounded half tablespoon of ube halaya on top of each muffin. Bake for 15 minutes.
- Remove from oven. Add cream cheese slice on top of each muffin. Bake for another 10-15 minutes until cakes are set and no longer jiggle when touched.
- Remove from oven and immediately brush tops of cakes with melted butter. Cool in pan for about 5 minutes, then unmold and transfer to wire rack. Bibingka is best served warm, fresh from the oven.
Notes
- Frozen banana leaves are available at well stocked supermarkets and widely available at Asian or Latin markets.
- You may use parchment paper or cupcake liners in place of banana leaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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