Bingka is a sweet cake baked in a round pan. It historically originates from the Visayan region of the Philippines. It is traditionally prepared from galapong or rice flour. It also contains coconut milk, sugar, and margarine or butter. The cake has a dense yet soft and crumbly texture. Bingka is commonly shaped into a large cake with a hole in the middle, resembling a giant doughnut. Smaller bingka “bites” are also common.

Bingka is the signature dessert of the Bisaya people of the Visayas. It is deeply ingrained in the region’s cuisine and culture. Bingka originated centuries ago in the Philippines, before colonization. Rice flour and coconut milk were abundantly available there. Baking bingka was a way to make use of local ingredients into a sweet treat for special occasions. Over generations, people passed down and improved recipes. This cemented bingka as an integral part of Visayan celebrations and gatherings. It remains a classic dessert. People serve it during holidays, birthdays, baptisms, weddings, and other festivities. Bingka is a symbol of Filipino hospitality. It welcomes others with its comforting sweetness and texture. The offering of bingka represents the Bisaya values of generosity, community, and family.

 Ingredients

Bingka is a traditional sweet cake from the Philippines that has a dense, chewy texture. The key ingredients are:

– 2 cups coconut milk – Make sure to use full-fat coconut milk for the richest flavor. If you desire, you can substitute with 2 cups of whole milk, but it will result in a loss of some coconut taste.

– 1 cup white sugar – Granulated sugar adds sweetness. You can increase or reduce the amount based on your preferred level of sweetness.

– 1/2 cup butter or margarine – Butter gives great flavor and richness. You can substitute margarine.

– 4 eggs – Eggs help give structure and lift.

– 2 cups all-purpose flour – Unbleached white flour gives the cake structure. You can use cake flour for a more tender crumb.

– 1 teaspoon vanilla extract – Vanilla provides aromatic flavor. Almond extract can also be nice.

– 1/2 teaspoon salt

Shredded coconut is for topping. It’s usually sweetened, but unsweetened will also work.

The ingredients are simple pantry staples. Feel free to adjust the amounts of sugar and eggs to your taste.

Equipment Needed

You’ll need the following equipment to make Bingka Bisaya:

Oven – This is essential for baking the Bingka. You’ll need an oven that can reach 350°F.

– Baking pans – You can use round or rectangular baking pans. Choose a size that will fit the amount of batter you are making. Lightly greased 9×13-inch baking pans or round cake pans work well.

-Mixing Bowls – You will need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.

– Spatula – A rubber or silicone spatula is useful for scraping batter from the sides of the bowl while mixing.

You’ll need a set of measuring cups and spoons to accurately measure ingredients.

– Wire rack – This is useful for cooling the baked Bingka. The wires allow airflow underneath the bottom of the pan.

Lining the baking pans with parchment paper makes removal easy. It also prevents sticking.

– Cooling rack – Placing the baked Bingka on a wire rack helps cool it evenly.

– Mixer or whisk – A stand mixer makes it easy to thoroughly combine the batter. But you can also use a whisk and some elbow grease.

– Knife – Use a sharp knife to slice the cooled Bingka.

 Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or oil and dust with flour, tapping out excess flour.

2. In a large bowl, whisk together the sugar and eggs until combined. Add the evaporated milk, melted butter, and pandan extract. Whisk until fully incorporated.

3. In a separate bowl, sift together all-purpose flour, baking powder and salt. Gradually fold the dry ingredients into the wet ingredients until only combined.

4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

5. Allow the bingka to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

6. Slice and serve. Bingka tastes best when freshly baked. You can store it in an airtight container at room temperature for up to 4 days.

 Cooking Tips

When baking bingka, it’s essential to get the oven temperature and cooking time right. This will ensure a properly cooked cake with a moist, tender crumb.

– Oven Temperature: Preheat your oven to 350°F (175°C). The medium oven temperature bakes the cake evenly. The center cannot overbrown before completing the top or edges. Higher temperatures may cause the exterior to overbake.

– Cooking Time: Bake the bingka for around 45-60 minutes. Test doneness by inserting a toothpick into the center. If it comes out clean with no crumbs, the cake is fully baked. If wet batter clings to the toothpick, return to the oven for 5-10 more minutes.

– Doneness Cues: The top of the bingka will turn golden brown when fully baked. The sides will pull away slightly from the pan. The cake will feel springy when gently pressed in the center. An internal temperature of around 210°F indicates doneness.

Follow the oven temperature, cooking time range, and doneness indicators above. This ensures moist, fluffy, and perfectly cooked bingka every time. Adjust cooking time as needed based on your specific oven.

Serving Suggestions

The sweet and rich flavor of Bingka makes it very versatile to serve. Here are some delicious ways to serve this Filipino-baked rice cake:

Toppings

– Grated cheese – A sprinkling of sharp cheddar or Parmesan adds a nice salty contrast to the sweet rice cake.

Drizzle sweetened condensed milk over slices of bingka for added rich sweetness.

– Chocolate or honey – For a chocolate or honey glaze, melt either over the bingka straight out of the oven.

– Fruit – Fresh mango, banana, or jackfruit slices pair nicely with bingka.

Sides

– Butter or margarine – Add a pat of butter or margarine on top of warm bingka if you like things extra rich and creamy.

– Coconut jam – Spread some coconut jam (matamis na bao) over bingka slices for more coconut flavor.

– Vanilla ice cream – A scoop of ice cream is a perfect partner for this delicious Filipino rice cake.

Drinks

– Coffee – The cake’s subtle sweetness goes well with brewed coffee or coffee drinks like cafe latte.

– Tea – For a lighter pairing, freshly brewed black or herbal tea lets the rice cake shine.

– Milk – A cold glass of milk nicely balances the sweetness and texture of bingka.

 Storage

You can store leftover bingka in an airtight container in the fridge for up to 5 days. Make sure it cools completely before storing it. You can also aloof wrap slices in plastic wrap or foil and freeze them for up to 3 months. When ready to eat, thaw the frozen bingka slices at room temperature. Or, place them in the microwave for 20-30 seconds until only warmed through.

Bingka also freezes well as a whole loaf. Allow it to cool completely, then wrap it invulnerably in plastic wrap and foil. Thaw in the fridge overnight before serving. The textures may degrade after freezing, but the flavors will remain delicious. Simply refresh in a 300°F oven for 5-10 minutes before eating.

Storing bingka all will help keep its fresh taste and texture for longer. With proper storage, you can enjoy this Filipino delicacy for days after baking.

 Variations

You can make many delicious variations of Bingka Bisaya. You can swap or add ingredients. Here are some ideas:

 Different Flavors

– Ube (Purple Yam) Bingka – Replace the pumpkin with mashed ube for a vivid purple color and subtly sweet, nutty flavor.

– Pandan Bingka – Infuse the coconut milk with pandan leaves or extract for a floral, tropical taste. Omit the cheese topping.

– Coffee Bingka – Dissolve 2 tbsp instant coffee powder into the coconut milk for a mocha flavor.

– Lemongrass Bingka – Add 2 stalks of bruised lemongrass to the milk while cooking for a bright, citrusy note.

Mix and Match Toppings

– Grated Cheddar Cheese – For a nice contrast to the sweet cake.

– Butter + Brown Sugar – For a sweet, melt-in-your-mouth crust.

– Crushed Graham Crackers – For a tasty crunch.

– Toasted Coconut Flakes – For added coconut flavor.

– Chopped Pistachios – For texture and color.

– Diced Mangoes – For a fresh, fruity topping.

 Different Shapes

– Cupcakes – Bake in lined muffin tins for perfectly portioned treats.

– Loaf – Bake in a loaf pan for sandwich-style slices.

– Mini Bites – Use a mini muffin tin for party-ready nibbles.

– Layer Cake – Bake 2-3 thin layers and stack with buttercream frosting.

The possibilities are endless! Feel free to get creative and make this Filipino dessert your own.

 Nutrition

Bingka is a traditional Filipino cake that packs a good amount of nutrients. Here is the nutritional information per serving (1 slice) of Bingka:

– Calories: 250

– Total Fat: 12g

– Saturated Fat: 7g

– Cholesterol: 60mg

– Sodium: 120mg

– Total Carbohydrates: 30g

– Dietary Fiber: 1g

– Sugar: 15g

– Protein: 4g

The main sources of nutrients in Bingka are:

– Carbohydrates – From the flour, sugar and coconut milk used. Provides energy.

– Fat – mainly from coconut milk and eggs. Provides energy and important fatty acids.

– Protein – From the eggs. Important for building and repairing tissues.

– Vitamins and Minerals – Small amounts from the eggs and coconut milk. Vital for body functions.

In moderation, you can enjoy Bingka as part of a balanced diet. It provides a good amount of energy from carbohydrates and fats. It also contains some protein and a small amount of micronutrients. We should be mindful of the sugar and saturated fat content. , a tasty traditional cake that offers some nutritional value.

Cultural Importance

Bingka holds a special place in Visayan culture. It is an essential part of any fiesta or celebration. People use it for birthdays, festivals, reunions, and holidays. People consider Bingka a symbol of hospitality. Serve it to guests and loved ones as a sign of welcome and friendship.

The sweet and comforting taste of bingka evokes a sense of nostalgia for many Visayans. Sharing bingka together strengthens family and community bonds. Eating bingka evokes happy memories and instills a feeling of home.

Bingka is especially important during the Christmas season. Families gather to make batch after batch of bingka. They give it as gifts and serve it to carolers or guests stopping by. Considered a must, having bingka available during Noche Buena. For many Visayans, Christmas wouldn’t feel complete without this special cake.

Visayan customs root Bingka’s role in celebrations and gatherings. More than a tasty dessert, it represents the spirit of fiesta and fellowship. Making, serving, and eating bingka allows Visayans to honor traditions. It also allows them to celebrate life’s joys and come together as family and community. Its significance transcends the food itself.