Easy Ube Bibingka

ube bibingka with cream cheese baked in banana leaf.

5 from 1 vote

A quick and easy homemade version of the popular Filipino rice cake traditionally baked in clay pots. This ube bibingka recipe is made with store-bought mochi pancake mix and baked in banana leaf lined muffin tins.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: Filipino

Servings:

Author: Maryanne Cabrera

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

I used this stainless steel extra large muffin tin. Keep in mind your baking time may vary if you choose to use a different baking vessel.

Ube Mochi Pancake Mix: This recipe was developed using the Birch Blenders mix. It also works well with the Trader Joe's Ube Mochi Pancake & Waffle Mix.

Banana Leaves: Traditionally used to line the clay pot vessels that bibingka was baked in. The banana leaf imparts a distinct flavor that is difficult mimic.

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.

Ube Extract adds flavor and coloring. Omit, if desired. However, resulting bibingka will have a less pronounced ube flavor.

Storage: Store leftovers in a covered container at room temperature overnight. Keep in the fridge for longer storage. Gently reheat before serving.

Nutrition