By RG @ Astig Vegan
In case you couldn’t tellfrom thevideo I’m about to show you, I was what millenials call, “fangirling”. Yesterday, I was able to talk and cookvegan Filipino food with my idol, vegan pioneer, Miyoko Schinner at Miyoko’s Kitchen. For me, it was like baking with the vegan Julia Childs – live! Together, we baked a special kind of Filipino rice cake, vegan Bibingka Espesyal,as well asoffered agiveaway on a live Facebook event.
Before the show, Miyoko graciously welcomed me to her home (yes I was literally at Miyoko’s kitchen!). She humbly apologizedfor running behind schedule (although we both got to her home at the same time). When we walkedinto her beautiful home, she immediately asked me if I needed anything. Her team soon arrived and greeted me with a warm welcome. As we get situated, Miyoko and her team made sure I got everything I needed before going live.
When the (phone) camera started rolling and we went live,I had so much fun talking (or should I say, geeking out) on vegan Filipino food with Miyoko. If I have to choose a favorite part, I especially loved the onewhen Miyoko said she could relate to me being a vegan person of color. She said that like me, she also feels passionate about veganizing the food of her roots, which is why she wrote a vegan Japanese cookbook. Looking back, I should have asked her more about that experience!
Miyoko and I holding vegan Bibingka bites
Below, you’ll see the replay of our live Facebook event where we baked Bibingka and tried it with her vegan butter and cheeses. It was so much fun! And even more fun when we heard livefeedback and comments from friends and followers. But what is Bibingka you might ask?
Bibingka is a celebratory Filipino rice cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its nicely toasted corners and crust and moist and buttery center, infused with the wonderful aroma of banana leaves.
Bibingka Espesyal is an even more premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs.
In this recipe, Miyoko and I present the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques that’s perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. Kain na, let’s eat!
Vegan Bibingka Espesyal Recipe + Giveaway
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RG of Astig Vegan in collaboration with Miyoko’s Kitchen, present the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques that's perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. Kain na, let’s eat!
Ingredients
- ½ cup rice flour (not sweet rice flour)
- ½ cup unbleached all-purpose flour
- 1 cup organic sugar
- 3 tablespoons flaxseed meal
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 can (approx. 13.5 ounces) coconut milk
Optional but highly recommended:- Banana leaves
- Grated fresh coconut
- Miyoko’s Cultured Butter, melted
- Miyoko’s Smoked Farmhouse cheese
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine all dry ingredients and mix well.
- Pour coconut milk and whisk until smooth.
- For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.
- Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
- Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.
- As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.
- Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Notes
For a gluten-free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could buy flaxseed meal at natural foods grocery stores and supermarkets.
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
You could find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com. For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Thank you to Miyoko and the team of Miyoko’s Kitchen for taking interest in vegan Filipino food.I was especially glad to have the chance to collaborate with Miyoko to bring more delicious recipes through our work together.
GIVEAWAY:
You’ll be entered to win Miyoko’s Cultured Vegan Butter, Miyoko’s new cheese flavor, Sharp farmhouse, Miyokos meltable Vegan Mozzarella, and Astig Vegan Bibingka Mix 
🙂 To enter share this Facebook Live publicly. The winner will be announced on Miyoko’s Kitchen Facebook Page. Good Luck!
****GIVEAWAY IS NOW CLOSED***
Shop the Recipe:
- Rice Flour
- Flaxmeal
- Coconut milk
- Organic Sugar
- Miyoko’s Cultured Butter
- Miyoko’s Smoked Farmhouse Cheese
- Miyoko’s Vegan Japanese Cookbook
- Miyoko’s Homemade Vegan Pantry
