This Sweet Corn Bibingka is made with creamed corn, coconut milk and butter making it super soft and malagkit. Making it the most perfect merienda.
Did you know that there are many forms of Bibingka. There is one cooked over and under fire in banana leaves that you eat during Noche Buena. Other versions include just using plain rice flour and baking it making it more cake like.
This version of our Sweet Corn Bibingka is what you would call Bibingkang malagkit. Made with sweet glutinous flour makes gives it a nice soft bouncy chew.
I added the corn flavor as my daughter loves corn. Making it is super easy as all you do is blend it all and pour in a pan and bake for 1 hour. Super simple.
Ingredients
Bibingka Mix - I used one packet of Bibingka mix, but you can totally use 1 cup of regular rice flour instead.
Glutinous Rice Flour - This is the flour that gives it the malagkit texture so don't skip it or replace it with regular rice flour. If you do that then it will be more cake like.
Creamed Corn - You will need one can of creamed corn.
Eggs - We will use 2 eggs in this recipe.
Melted Butter - Please melt ½ cup of butter and leave it to cool down.
Coconut Milk - You will also need 1 can of coconut milk.
Condensed Coconut Milk - In this recipe I used condensed coconut milk, but you can use regular condensed milk if you wish.
How To Make Sweet Corn Bibingka
It is recommended that you use a blender for faster and more even mixing. However a big bowl and strong whisk can be used as well.
Layer all the ingredients in your blender. I like to put the flours on the bottom so it doesn't fly everywhere. Then pulse for a few seconds to get everything started.
Blend until everything is mixed in. Depending on the strength of your blender you may need to stop and scrape down the sides.
Spray a 9x13 cake pan with baking spray and then line with parchment paper and spray again.
Pour in the Sweet Corn Bibingka batter and bake at 350F for 1 hour.
Once baked take out of the oven and fully cool before taking out. If you lift it out too early it will crack or break so be patient. It will take about 2 hours to fully cool down. Waiting overnight would be best.
When it is cool the best way to take it out of the pan is to have the cutting board under the pan so that you can lift up one side of the parchment paper and slide the Sweet Corn Bibingka on to the cutting board.
How To Serve and Store Sweet Corn Bibingka
To serve cut your Sweet Corn Bibingka into small squares. You can decide how big or small you want to cut them.
You know one of the hardest things for me to do is to cut baked goods into even squares. But it does give everyone choices. Some want a smaller piece and some want bigger pieces. It's a win win for all.
When you cut it you will notice that it's nice and golden on the top, but almost white with speck's of corn on the inside. It's so pretty.
To store you can leave it covered on the counter top for up to 3 days. Putting it in the fridge is okay, I actually prefer that texture. But if you want it super soft it's okay to leave it out.
If you have many left over or would like to keep some for later you can wrap and freeze for up to 3 months. Just leave on the counter top to get back to room temperature.
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Equipment
- 9x13 Cake Pan
Ingredients
- 1 Cup Package Bibingka Mix Replace with 1 Cup Regular White Rice Flour
- 1 Cup Sweet Glutinous Rice Flour
- 1 Can Creamed Corn
- 2 Eggs
- ½ Cup Melted and Cooled Butter
- 1 Can Coconut Milk
- 1 Can Coconut Condensed Milk
Instructions
- Pre-heat oven to 350F. Prepare Pan by spraying with baking spray and lining with parchment paper .
- Layer all the ingredients in your blender. I like to put the flours on the bottom so it doesn't fly everywhere. Then pulse for a few seconds to get everything started.
- Blend until everything is mixed in. Depending on the strength of your blender you may need to stop and scrape down the sides.
- Pour in the Sweet Corn Bibingka batter and bake at 350F for 1 hour.
- Once baked take out of the oven and fully cool before taking out. If you lift it out too early it will crack or break so be patient. It will take about 2 hours to fully cool down. Waiting overnight would be best.
- When it is cool the best way to take it out of the pan is to have the cutting board under the pan so that you can lift up one side of the parchment paper and slide the Sweet Corn Bibingka on to the cutting board.
- Cut into small or big portions to serve.
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