Despite its being available year-round, bibingka is a dessert I always attach to the holidays. Normally baked in banana leaves, these dense, moist rice cakes are slathered with butter and topped with salted eggs and coconut and are just as equally enjoyable any time of the year—especially during the rainy weather.
Today on Pepper, we’ve married bibingka with another comfort dish—waffles. da.u.de came out with their own version, which they coined “Waffingka”. It was a dish that we miss ever so often, so we made a simple homemade bibingka batter made from rice flour, brown sugar, and coconut milk. We also decided to brighten it up ourselves with some salted caramel, using some salted eggs to bring out more of the caramel’s buttery flavor.
It’s important to note, though, that since we’re working with rice flour, the waffles are on the richer side. It took us 3 minutes on the waffle maker, but you can adjust it to 3 and ½ or even 4 minutes just to crisp up the sides a bit more.
Now that you’ve got your bibingka waffles ready, slice some red egg and place them on top. Drizzle with caramel and add a dash of salt. A pat (or big tablespoon) of butter is always welcome.
Bibingka Waffle with Salted Egg and Caramel
Total Time: 25 minutes
Yield: 6 waffles
- 1 cup rice flour
- 1/3 cup light brown sugar
- 1/3 tbsp baking powder
- 1 egg
- 200 ml coconut milk
- 1/8 cup fresh milk
- 2 tbsp melted butter
- salted eggs
- caramel (either store-bought or homemade)
- Start with heating the waffle maker
- Mix the rice flour, brown sugar, baking powder, egg, coconut milk, fresh milk and 1 tbsp melted in a bowl.
- Brush the waffle maker with melted butter and pour about 1/3 cup of the bibingka mixture onto the waffle maker, making sure to fill in all the holes.
- Close the waffle maker and cook from about 3 minutes for each waffle.
- Serve warm and top with salted caramel and salted eggs.