Sunday, November 13, 2016

bingkang bisaya steam version

2 cups washed uncooked rice
2 large eggs
3/4 cup granulated sugar
1-14 oz can coconut milk
1/4 tsp salt
3 tsp baking powder
baking molds
banana leaves
1. Wash the rice with water twice
2. Pour the 1 can of coconut milk
3. Soak it for 2 hrs
4.While rice is soaking rinse the banana leaves and dry it with kitchen towel or paper towel and cut it into 7 inches wide put it in the microwave for 30 seconds.
5. Cut it into a circle shape to that it will fit into the baking mold. Line each mold with banana leaves
6. Puree the rice using a blender( i use nutribullet)
7. Pour half of the soaked rice into a blender and add the half of the sugar,1 egg puree it until the mixture become smooth
8. Do the rest of the soaked rice then add the remaining ingredients.baking powder, egg, sugar, and the salt
9. Pour 1/2 cup of the mixture into the mold.steam it for 15 minutes.
10.After 15 minutes switch the layers of the steamer if using 2 layers after switching steam for another 10 minutes.If  you only using 1layer of steamer, just steam it for 20 minutes.


  1. Try ko 'to unta successful sister heheh

  2. Lata po ang resulta di po nag alsa saan po kaya ang mali

    1. Baka hindi nalagyan ng baking powder kaya hindi umalsa.

    2. Use 2Tbsp of Baking Powder. 3Tsp is not enough.

    3. Doesnt matter po ba, kahiy ano rice gagamitin ?

    4. It matters. Kailangan yong maalsa na bigas like old stock rice or we called it laon rice. Pwede rin ang jasmine rice

  3. Try ko ngaun sis sna ok soak ko muna ung rice and gata

  4. Nag try din ako hindi umalsa may baking powder naman ni lagay ko..think need yeast?

  5. Can I use rice flour instead of rice?

  6. Bakit malata ang gawa ko ano po ba pinakatexhnique para magnada ang resulta thnks

  7. This is a great article thanks for sharing this informative information. I will visit your blog regularly for some latest post. I will visit your blog regularly for Some latest post.

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  10. naku try ko na sana kaso may mga comment di daw nag alsa at lata


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