We’ve always been captivated by the vibrant purple hue and creamy texture of Bibingka Ube a beloved Filipino rice cake that’s a festive favorite. Originating from the Philippines this delightful treat combines traditional bibingka with the sweet nutty flavor of ube purple yam making it a must-try for holiday gatherings or cozy evenings.
In our kitchen we love how this recipe blends simplicity with exotic ingredients to create something truly special. It’s not just a dessert—it’s a cultural experience that brings warmth and joy to every bite. Join us as we explore this easy-to-make version that’s sure to impress.
Ingredients
To craft our Bibingka Ube recipe—a vibrant Filipino rice cake blending traditional flavors with the sweet, earthy notes of ube—we’ve compiled a precise list of ingredients. We’ll order them as they typically appear in preparation, highlighting any necessary prep details for accuracy and ease.
Main Ingredients
- 2 cups rice flour: Sifted for a smooth, airy texture that forms the base of our bibingka.
- 1 cup ube halaya (purple yam jam): Pureed if not smooth, to infuse the signature purple hue and creamy sweetness.
- 1 can (400 ml) coconut milk: Full-fat for richness, shaken well to ensure even consistency.
- 3 large eggs: Beaten lightly before adding, to bind the batter and enhance fluffiness.
- 1 cup granulated sugar: For balancing the ube’s natural sweetness with a subtle caramel undertone.
- 2 teaspoons baking powder: Fresh and measured accurately, to help the cake rise and achieve its light, spongy feel.
- 1/4 cup melted butter: Used for greasing the baking pan, adding a buttery glaze that complements the tropical flavors.
Optional Toppings
- 1/2 cup grated cheddar cheese: Sprinkled on top before baking, for a salty contrast that elevates the festive appeal.
- 2 salted eggs: Sliced thinly, to add a traditional Filipino touch and savory depth when placed on the batter.
This selection ensures our Bibingka Ube delivers a moist, aromatic treat with its distinctive purple color and coconut-ube aroma, perfect for holiday gatherings.
Required Tools and Equipment
Now that we have gathered our ingredients for Bibingka Ube, let’s ensure we have the right tools and equipment on hand to prepare this vibrant Filipino rice cake with ease and precision. Having the proper items not only streamlines the process but also helps achieve that perfect moist texture and signature purple hue.
To make Bibingka Ube successfully, we recommend the following essential tools and equipment. We’ve organized them into a simple list for quick reference, with italics used for key preparation tips:
- Mixing Bowls (2-3 medium-sized): Sturdy bowls for combining dry ingredients like rice flour and baking powder with wet ones such as eggs and coconut milk; opt for non-slip ones to prevent spills.
- Whisk or Electric Mixer: Ideal for blending the batter smoothly to incorporate the ube halaya and achieve a creamy consistency without lumps.
- Measuring Cups and Spoons: Accurate sets for precise measurements of ingredients like 1 cup of ube halaya or 2 teaspoons of baking powder, ensuring balanced flavors in our Bibingka Ube.
- Baking Pan or Bibingka Molds: A 9-inch round pan lined with banana leaves for traditional authenticity, or silicone molds for even baking and easy release of the cake.
- Oven or Turbo Broiler: Preheated to 350°F (175°C) for baking; if using a turbo broiler, it mimics the original Filipino method for that characteristic charred top.
- Spatula or Wooden Spoon: For gently folding in melted butter and scraping batter into the pan, helping maintain the airy texture of our Bibingka Ube.
- Oven Mitts and Cooling Rack: Heat-resistant mitts for safe handling and a rack for cooling the cake post-bake, allowing it to set properly before adding toppings like grated cheese.
With these tools ready, we can seamlessly move on to the preparation steps, turning our ingredients into a delightful, aromatic treat.
Instructions
We guide you through the simple, step-by-step process to prepare our Bibingka Ube, ensuring a moist and flavorful rice cake that captures the essence of Filipino tradition.
Prepare the Banana Leaves
Before we begin baking, we’ll prepare the banana leaves to impart their distinctive earthy aroma and prevent sticking. Start by rinsing 2-3 large banana leaves under cool water to remove any dirt. Use a clean kitchen towel to pat them dry then wilt them over an open flame or in a dry skillet for about 10-15 seconds per side until they become pliable and glossy. Cut the leaves into circles or rectangles that fit your baking pan or bibingka molds, ensuring they overlap slightly for full coverage and a authentic touch that enhances the cake’s tropical flavor.
Make the Ube Batter
Let’s mix our batter to create the creamy, vibrant purple base that defines Bibingka Ube. In a large mixing bowl, whisk together 2 cups of sifted rice flour and 2 teaspoons of baking powder until evenly combined. In a separate bowl, beat 3 large eggs with 1 cup of granulated sugar using a whisk or electric mixer until the mixture is light and fluffy. Gradually add 1 cup of ube halaya, 1 can of full-fat coconut milk, and 1/4 cup of melted butter, stirring vigorously to form a smooth, lavender-hued batter with a rich, sweet aroma that hints at the dessert’s festive appeal. Finally, fold the dry ingredients into the wet mixture until just incorporated, avoiding overmixing to maintain the batter’s airy texture that will yield a tender, melt-in-your-mouth cake.
Assemble and Bake
With our batter ready, we’ll assemble and bake the cake to achieve its signature golden top and soft interior. Line your baking pan or bibingka molds with the prepared banana leaves, ensuring they extend up the sides for easy removal. Pour the ube batter into the lined pan, filling it about three-quarters full to allow for rising. If desired, sprinkle on optional toppings like grated cheddar cheese or sliced salted eggs for a savory contrast that elevates the sweetness. Preheat your oven to 350°F (175°C) and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean and the top turns a beautiful golden brown with a fragrant, coconut-ube scent wafting through the kitchen. For precision, here’s a quick reference table for baking times based on pan size:
| Pan Size | Baking Time (minutes) | Notes |
|---|---|---|
| Standard 9-inch round | 25-30 | Yields 8-10 servings |
| Bibingka molds (individual) | 20-25 | Ideal for portion control |
| Larger rectangular pan | 30-35 | Increases servings to 12+ |
Cool and Serve
Once baked, we’ll cool the Bibingka Ube to set its creamy texture before serving. Remove the pan from the oven and let it cool on a wire rack for 10-15 minutes, allowing the aromatic steam to escape and the cake to firm up slightly. Gently lift the cake out using the banana leaves as handles and transfer it to a serving plate. Slice into wedges and serve warm, where the vibrant purple hue and silky smoothness will delight your senses, making it a perfect centerpiece for holiday gatherings or any occasion.
Conclusion
We’ve loved exploring Bibingka Ube with you, a treat that brings a touch of Filipino warmth to any table. It’s more than a recipe—it’s a way to create lasting memories through simple, flavorful baking.
As we wrap up, we’re confident you’ll find joy in making this vibrant dessert. Give it a try and let its creamy ube magic shine at your next gathering—it’s sure to become a favorite in your home.
Frequently Asked Questions
What is Bibingka Ube?
Bibingka Ube is a popular Filipino rice cake known for its vibrant purple color and creamy texture. It combines traditional bibingka with the sweet flavor of ube (purple yam), making it a festive treat often enjoyed during holidays. This dessert offers a cultural experience with its moist, aromatic profile, perfect for gatherings.
What are the origins of Bibingka Ube?
Bibingka Ube originates from the Philippines, where bibingka has roots in pre-colonial times, influenced by indigenous and Spanish traditions. The addition of ube, a native purple yam, enhances its flavor, turning it into a modern festive favorite. It’s commonly shared during celebrations like Christmas, symbolizing warmth and community.
What ingredients are needed for Bibingka Ube?
Key ingredients include 2 cups sifted rice flour, 1 cup ube halaya, 1 can full-fat coconut milk, 3 large eggs, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 cup melted butter. Optional toppings like grated cheddar cheese and salted eggs add extra flavor. These create a moist, purple-hued cake with a delightful coconut-ube aroma.
What tools are required to make Bibingka Ube?
Essential tools include mixing bowls, a whisk or electric mixer, measuring cups and spoons, a baking pan or bibingka molds, an oven or turbo broiler, a spatula, and oven mitts with a cooling rack. These items ensure even mixing, proper baking, and easy handling for the perfect texture and color.
How do I prepare Bibingka Ube step by step?
Start by lining a pan with banana leaves. Mix dry ingredients (rice flour, baking powder, sugar) with wet ones (eggs, coconut milk, ube halaya, butter) to form a smooth batter. Pour into the pan, add toppings if desired, and bake at 350°F for 25-35 minutes until golden. Cool on a rack before serving for a silky, vibrant cake.
Can I customize Bibingka Ube with variations?
Yes, you can add toppings like grated cheese or salted eggs for a savory twist, or experiment with flavors by incorporating nuts or more ube. Stick to the base recipe for the best texture, but feel free to adjust sweetness. This keeps it festive while personalizing for your taste, ideal for holiday events.
