Bibingkang kanin, also known as rice cake, is a popular Filipino dessert made from glutinous or sticky rice, coconut milk, and sugar. It’s a staple in many Filipino celebrations and gatherings, and its sweet, chewy texture and delicious flavor make it a favorite among locals and tourists alike. In this article, we’ll take you through the process of cooking the perfect bibingkang kanin, from preparation to serving.
Understanding the Ingredients and Equipment Needed
Before we dive into the cooking process, it’s essential to understand the ingredients and equipment needed to make bibingkang kanin. Here are the key ingredients and equipment you’ll need:
Ingredients:
- 2 cups of glutinous or sticky rice
- 1 cup of coconut milk
- 1 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 cup of water
- 1/4 cup of unsalted butter, melted
- 1 egg, beaten
- 1 teaspoon of vanilla extract
- Banana leaves or parchment paper for wrapping
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Saucepan
- Steamer basket
- Banana leaves or parchment paper
Preparing the Ingredients
Now that we have our ingredients and equipment, let’s start preparing them. Here are the steps to follow:
- Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight. Drain the water and set the rice aside.
- In a large mixing bowl, combine the coconut milk, sugar, salt, baking powder, and baking soda. Mix well until the sugar is dissolved.
- Add the melted butter, beaten egg, and vanilla extract to the mixture. Mix well until everything is fully incorporated.
- Add the soaked glutinous rice to the mixture and mix until the rice is well coated.
Cooking the Bibingkang Kanin
Now that our ingredients are prepared, it’s time to cook the bibingkang kanin. Here are the steps to follow:
- Preheat the steamer basket by boiling water in the saucepan.
- Pour the rice mixture into the steamer basket and cover it with banana leaves or parchment paper.
- Steam the bibingkang kanin for 30-40 minutes or until it’s cooked and fluffy.
- Remove the bibingkang kanin from the steamer basket and let it cool down.
Shaping and Wrapping the Bibingkang Kanin
Once the bibingkang kanin has cooled down, it’s time to shape and wrap it. Here are the steps to follow:
- Divide the bibingkang kanin into small portions, depending on how large you want your rice cakes to be.
- Shape each portion into a round or oval shape.
- Wrap each rice cake with banana leaves or parchment paper, making sure to seal the edges tightly.
Serving and Storing the Bibingkang Kanin
Now that our bibingkang kanin is cooked and wrapped, it’s time to serve and store it. Here are some tips to keep in mind:
- Serve the bibingkang kanin warm or at room temperature. You can also serve it with a sprinkle of sugar or a drizzle of honey.
- Store the bibingkang kanin in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days or freeze it for up to 2 months.
Tips and Variations
Here are some tips and variations to keep in mind when cooking bibingkang kanin:
- Use short-grain glutinous rice for the best results. This type of rice is stickier and clingier than regular rice, making it perfect for bibingkang kanin.
- Add flavorings like ube, pandan, or langka to the rice mixture for a unique twist.
- Use coconut cream instead of coconut milk for a richer and creamier flavor.
- Add a sprinkle of sesame seeds or grated coconut on top of the bibingkang kanin for added texture and flavor.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking bibingkang kanin:
- Using regular rice instead of glutinous rice. This will result in a rice cake that’s not sticky or clingy.
- Overmixing the rice mixture. This will result in a dense and hard rice cake.
- Not soaking the glutinous rice long enough. This will result in a rice cake that’s not cooked evenly.
By following these tips and avoiding common mistakes, you’ll be able to cook the perfect bibingkang kanin that’s sure to impress your family and friends. Happy cooking!
What is Bibingkang Kanin and where did it originate?
Bibingkang Kanin is a traditional Filipino rice cake dessert made from glutinous or sticky rice, sugar, and coconut milk. It is typically cooked in a clay pot lined with banana leaves and steamed over boiling water. This dessert is a staple in many Filipino celebrations and gatherings.
Bibingkang Kanin originated in the Philippines, where it has been a beloved dessert for generations. The name “Bibingkang Kanin” literally translates to “rice cake” in Filipino, and it is often served as a snack or dessert at parties and special occasions.
What are the ingredients needed to make Bibingkang Kanin?
To make Bibingkang Kanin, you will need glutinous or sticky rice, sugar, coconut milk, water, and salt. You will also need banana leaves to line the clay pot and a steamer to cook the rice cake. Optional ingredients include grated coconut, sesame seeds, and langka (jackfruit) or other fruits to add flavor and texture.
Make sure to use high-quality ingredients, especially the glutinous rice, to ensure that your Bibingkang Kanin turns out right. You can find these ingredients at most Asian markets or online.
How do I prepare the ingredients for Bibingkang Kanin?
To prepare the ingredients, start by rinsing the glutinous rice thoroughly and soaking it in water for at least 4 hours or overnight. Drain the water and set the rice aside. Next, combine the sugar, coconut milk, water, and salt in a saucepan and heat it over medium heat, stirring constantly, until the sugar dissolves.
Once the sugar mixture is ready, let it cool down to room temperature. Meanwhile, prepare the banana leaves by cutting them into large squares and cleaning them with water. You can also toast the banana leaves over low heat to remove excess moisture and make them more pliable.
How do I assemble and cook the Bibingkang Kanin?
To assemble the Bibingkang Kanin, start by lining the clay pot with a banana leaf square. Add a layer of glutinous rice, followed by a layer of sugar mixture, and repeat this process until all the ingredients are used up. Top the rice cake with another banana leaf square and cover the pot with a lid.
Place the clay pot in a steamer and steam the Bibingkang Kanin over boiling water for about 30-40 minutes, or until the rice cake is cooked and the banana leaves are fragrant. Make sure to check the water level regularly to avoid burning the rice cake.
How do I serve and store Bibingkang Kanin?
To serve Bibingkang Kanin, remove it from the clay pot and slice it into small pieces. You can serve it warm or at room temperature, depending on your preference. You can also top it with grated coconut, sesame seeds, or langka (jackfruit) for added flavor and texture.
To store Bibingkang Kanin, wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to 3 days. You can also freeze it for up to 2 months and thaw it when you’re ready to serve. Make sure to reheat it before serving to restore its texture and flavor.
What are some common mistakes to avoid when making Bibingkang Kanin?
One common mistake to avoid when making Bibingkang Kanin is using regular rice instead of glutinous rice. Glutinous rice is essential to achieving the right texture and consistency. Another mistake is not soaking the rice long enough, which can result in a hard or crunchy texture.
Another mistake is overcooking the Bibingkang Kanin, which can make it dry and crumbly. Make sure to check the rice cake regularly while it’s steaming and adjust the cooking time as needed. Finally, avoid using low-quality ingredients, such as old or stale coconut milk, which can affect the flavor and texture of the rice cake.
Can I make Bibingkang Kanin without a clay pot?
Yes, you can make Bibingkang Kanin without a clay pot. You can use a metal or ceramic steamer basket lined with banana leaves, or even a regular pot with a steamer insert. However, keep in mind that the flavor and texture of the rice cake may be slightly different.
If you don’t have a clay pot, you can also use a rice cooker or Instant Pot to cook the Bibingkang Kanin. Simply adjust the cooking time and liquid ratio according to the manufacturer’s instructions. However, traditional clay pot cooking is still the preferred method for achieving the authentic flavor and texture of Bibingkang Kanin.