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Bibingka is a traditional Filipino rice cake that is popular throughout the Philippines, especially during Christmas season and other celebrations. It has a unique flavor and texture that varies depending on the region and specific recipe. Bibingka can be found in different forms and variations across the country, but it typically shares some common characteristics:

1. Ingredients: Bibingka is primarily made with rice flour, coconut milk, sugar, and eggs. Other ingredients such as butter or margarine, salt, and sometimes cheese or salted eggs can also be included, depending on the recipe.
2. Cooking Method: It is traditionally cooked using a special clay pot lined with banana leaves and charcoal or coals placed both on top and underneath the pot. This method gives the bibingka a distinctive smoky flavor and cooks it evenly.
3. Varieties: There are different types of bibingka across the Philippines, including Bibingka Galapong (using rice flour), Bibingka Malagkit (using glutinous rice flour), and Bibingkang Kanin (using whole rice grains). Each variety can have its own unique ingredients and cooking techniques.
4. Toppings: Bibingka is often served hot, topped with butter or margarine, grated coconut, sugar, or even salted duck eggs (itlog na pula) for added richness and flavor.
5. Occasions: It is commonly enjoyed during Christmas Simbang Gabi (night masses) and other festive occasions, often paired with Filipino hot chocolate or coffee.

Overall, Bibingka Cake holds a special place in Filipino cuisine and culture, offering a delicious and comforting treat that highlights the flavors of coconut and rice, often with a touch of sweetness and a unique cooking method that enhances its taste.

Creating a Sugar-Free, Paleo Filipino Ube Bibingka cake involves adapting the traditional rice cake to fit within low-carb guidelines.

The carbohydrate content in 1 cup (approximately 132 grams) of cooked ube (purple yam) is roughly 37 grams. This value can vary slightly based on factors such as the specific variety of yam and how it’s prepared (boiled, mashed, etc.), but this is a good estimate for understanding its nutritional content.

Here’s a recipe that incorporates the flavors of ube (purple yam) while being paleo-friendly:

Filipino Ube Bibingka Recipe (Sugar-Free, Paleo)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: Makes about 8 servings

Ingredients

For the Ube Bibingka:

• 1 cup mashed cooked purple yam (ube)
• 1/2 cup coconut flour
• 1/2 cup blanched almond flour
• 1/2 cup powdered sweetener of choice
• 1/4 cup coconut oil, melted
• 1/4 cup coconut milk, full-fat
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Purple food coloring (optional, for a deeper color)

For Toppings (Optional):

• Desiccated coconut (unsweetened)
• Coconut cream (full-fat), whipped
• Extra powdered sweetener for dusting

Instructions

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.

Prepare the Ube Bibingka Batter:

• In a large mixing bowl, combine mashed purple yam, coconut flour, almond flour, powdered sweetener, melted coconut oil, coconut milk, eggs, baking powder, and vanilla extract.
• Mix until well combined and smooth. Add purple food coloring if desired, for a richer ube color.

Pour into Baking Dish:

• Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Bake the Ube Bibingka:

• Bake in the preheated oven for 25-30 minutes, or until the bibingka is set and a toothpick inserted into the center comes out clean.

Cool and Serve:

• Remove from the oven and let the bibingka cool in the pan for about 10 minutes.
• If desired, top with whipped coconut cream and sprinkle with desiccated coconut and extra powdered sweetener.

Slice and Enjoy your Sugar-Free Paleo Filipino Ube Bibingka Cake!

Notes:

• Purple Yam (Ube): Ensure the ube used is sugar-free and suitable for Paleo diets. You can find pre-cooked and mashed purple yam that fits these criteria.
• Sweetener: Adjust the amount of sweetener to your taste preferences. Erythritol is used here for its low glycemic index and compatibility with Paleo diets.
• Texture: The bibingka should be moist and slightly dense, with a rich ube flavor.
• Storage: Store any leftover bibingka covered in the refrigerator for up to 3-4 days. Warm slightly before serving to enhance flavors.

This Ube Bibingka cake recipe offers a delicious twist on the traditional Filipino dessert, maintaining its rich ube flavor while being sugar-free and Paleo-friendly. It’s perfect for gatherings or as a special treat any time of the year!