When you don’t have much time but want something homemade, creative, sweet, and vegan Filipino, the Astig Vegan Bibingka Mix could come in handy. All you need to do is combine the Bibingka mix with coconut milk and bake in the oven for 20 minutes or until the edges are golden brown. Dip the bibingka in chocolate and you might be pleasantly surprised by how the pairing of sweet rice cake and rich dark chocolate go so well. There’s nothing quite like easy vegan bibingka bites dipped in chocolate as special treat for yourself and your loved ones.
Dipping in chocolate is just one way to enjoy the bibingka. You could also top these rice cakes with grated coconut, vegan butter, vegan cheese, or enjoy them as-is. You could bake the bibingka in ramekins, mini-muffin pans, or pyrex baking dish. Personally, I enjoy baking them in mini muffin pans. After many tests, I realize that the smaller the baking container, the better the texture. You’ll also have an easier time if you wait a few minutes for the baking container to cool down before serving the bibingka.
Aside from chocolate, you could also have fun forming the bibingka into different shapes. You could use a pastry cutter or cookie cutter and shape the rice cakes into hearts, stars, or circles. The ideas are fun and endless.
What about the edges and crumbs that got left out from the pastry cutter? Those edges are the nicely toasted parts (and my favorite part of the rice cakes). You could make them beautifully presented by placing into fun-shaped containers and drizzling chocolate on top.
- 1 bag Astig Vegan Bibingka Mix
- 13.5 ounces coconut milk
For the chocolate dipping:- 3.5 ounces or about one cup dark chocolate (at least 70% cacao)
- ½ cup non-dairy milk (I used cashew milk)
- 1 tablespoon coconut oil, plus more for lightly oiling the baking container
- Preheat oven to 350F.
- Combine the Astig Vegan Bibingka Mix and coconut milk in a mixing bowl.
- Whisk until everything is well incorporated.
- Lightly oil your baking container (mini muffin pans work best).
- Pour the bibingka ¾ of the way.
- Bake for 20 minutes or until the edges are golden brown.
- Remove from the oven and let the bibingka cool down for 5-7 minutes.
Chocolate dip:
- Using a double boiler (see note below), melt the chocolate.
- Add the non-dairy milk and coconut oil. Mix well. The consistency should be smooth and creamy. Add more non-dairy milk if it gets too thick.
- Turn off heat and transfer to a small bowl.
- Remove the bibingka from the baking dish and dip each bibingka in chocolate.
- Serve immediately or wait until the chocolate has harden a bit (if making as a gift, it's best to let the chocolate harden).
I’ve also shot a video recipe. I hope you enjoy!
The bibingka cakes make a great gift for birthdays, valentines day, anniversaries, and more. In fact, I served them at my aunt’s 75th birthday party and they were a hit! But if you’re just making it for few people or just for yourself and don’t want to eat it all right away, the bibingka could last up to three to five days in the fridge.
I’m not a big fan of processed products so I made sure that mine will not taste like one even though it’s an instant mix. I’ve made sure it has the best quality, organic ingredients I could find without being exuberantly expensive. One bag could already serve 10-12 people. I’ve also eased the cost of shipping by offering a flat rate regardless of the quantities ordered. Throughout the process, I have you in mind and wanted to make sure you’ll have the best experience with the bibingka cakes.
I hope you enjoy the Astig Vegan Bibingka Mix. It’ll save you time in the kitchen, give you many ways to get creative with it, and deliver decadent, complex flavors from a simple and quick process. For more information about the Astig Vegan Bibingka Mix, feel free to check this link: astigvegan.bigcartel.com/product/astig-vegan-bibingka-mix
Kain na, let’s eat!