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Bibingka Recipe

ByMia Updated on
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This Bibingka recipe is so easy and creates a soft and delicious Filipino delicacy! A coconut-flavored rice cake with salted egg slices and grated coconut.

dessert on top of banana leaves

Bibingka is something I really crave for during the Christmas season. Along with this craving are fond memories of watching vendors make the sweet rice cake the traditional way. The bibingka batter is baked in a special clay oven using burning coal as a heat source. 

In my opinion, this technique is what gives the dessert its natural earthy taste. It is made even tastier when topped with cheese and salted egg. Sprinkle some grated coconut (I like mine with lots) and you’ll be singing carols all day long!

dessert with toppings on banana leaves

What is Bibingka?

Bibingka is a type of rice cake native to the Philippines traditionally made from galapong (milled glutinous rice). This “kakanin” has been a cherished part of Filipino culture for generations. It’s characterized by its uniquely moist and chewy texture, combined with the comforting aroma of banana leaves. Typically sold alongside Puto Bumbong after Misa de Gallo which is a series of morning masses beginning on the 16th of December.

ingredients for dessert on top of table

Notes on Ingredients 

Before we start, let’s gather the essential ingredients:

  • Rice Flour: The foundation of our rice cake, providing that delightful chewiness. 
  • Coconut Milk: For a rich and creamy texture that elevates the overall flavor.
  • Sugar: Adding sweetness to the mix, balancing the richness of the coconut milk.
  • Baking Powder: For that perfect rise and fluffy consistency.
  • Salt: Enhancing the flavors and bringing out the sweetness.
  • Eggs: Binding the ingredients together and contributing to the cake’s moisture.
  • Unsalted Butter: For a touch of indulgence and buttery flavor.
  • Banana Leaves: A quintessential element, infusing the rice cake with a subtle earthy aroma.
  • Salted Duck Eggs and Grated Cheese: Are traditional toppings but don’t be afraid to get creative with toppings. Try adding your favorite fruits, jams, or even a scoop of ice cream for a modern twist 
ingredients in a mixing bowl

What Baking Molds to Use?

I used a 20cm diameter round baking pan to make one big bibingka in this recipe. If you want regular sized kakanin, using tin molds like the ones I used to make Mamon, It will almost look like the original thing! You can also use silicon molds as another option. 

dessert batter in a baking pan

Cooking Tips

  • Fresh Ingredients: Use fresh coconut milk, eggs, and baking powder for the best flavor and texture.
  • Preheat the Oven: Ensure your oven is fully preheated before baking to achieve the perfect rise and texture. 
  • Room Temperature Ingredients: Allow your eggs and coconut milk to come to room temperature before incorporating them into the batter for better emulsification.
  • Bake rice cake for 10-15 minutes to let the it set then remove from the oven and place toppings. This will ensure that the toppings will not sink.
dessert with toppings on banana leaves on top of wooden board

How to Serve and Store

  • Serve warm with a sprinkle with grated coconut or a dusting of sugar for an extra layer of sweetness. Slice into wedges and enjoy.
  • To store, allow the to cool completely and place in an airtight container. Refrigerate for up to 2-3 days.
  • To reheat, place a rice cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium heat for 20-30 seconds, or until warmed through.
slice of dessert on a plate

Frequently Asked Questions

Absolutely! While traditional Bibingka uses regular rice flour, using glutinous rice flour combined with all purpose flour is a great replacement. Experiment with the ratio of all purpose flour and glutinous rice flour to achieve your desired consistency.

Banana leaves not only add a subtle earthy aroma to the cake but also protect it from direct heat, preventing the bottom from burning. Additionally, the leaves impart a unique flavor to the cake during the baking process.

Achieving the perfect texture can be a bit tricky. Make sure not to overmix the batter, as this can result in a dense cake. Additionally, check the freshness of your baking powder, as an old one may not provide the desired rise.

Certainly! While traditional clay pots impart a distinct flavor, Bibingka can be successfully baked in a regular oven. The key is to use banana leaves to line the pan and add that unique aroma.

A toothpick inserted into the center should come out clean, and the edges should be golden brown. This usually takes around 25-30 minutes in a preheated oven.

You might also like:

  • Biko – Sweet, sticky rice cake made with glutinous rice, coconut milk, and brown sugar.
  • Sans Rival – Filipino dessert cake made of cashew meringue layers and French buttercream. It’s chewy, crunchy, sweet and salty all in one marvelous bite. 
dessert with toppings on banana leaves on top of table

Bibingka Recipe

This Bibingka recipe is so easy and creates a soft and delicious Filipino delicacy! A coconut-flavored rice cake with salted egg slices and grated coconut.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: Filipino
Keyword: bibingka, bibingka recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 Servings
Calories: 364kcal
Author: Mia

Ingredients

  • 1 1/4 cup rice flour
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 medium eggs
  • 2 tbsp butter (melted)
  • 1 tbsp baking powder

Toppings

  • 1 salted egg (cut in 5 pieces)
  • 1 cup grated coconut

Instructions

  • Start by washing and wiping the banana leaves. Cut banana leaves according to the size of your molds leaving an inch over as they shrink when placed in the oven.
  • Line your baking pan with leaves, creating a fragrant base for your the cake. Set aside. Preheat oven at 180°C or 360°F
  • In a large mixing bowl, combine rice flour, sugar, baking powder, and salt.
    1 1/4 cup rice flour, 3/4 cup sugar, 1 tbsp baking powder, 1/8 tsp salt
  • Gently pour coconut milk, melted butter, and eggs. Slowly incorporate the wet ingredients into the dry mixture, stirring until you achieve a smooth, lump-free batter.
    1 cup coconut milk, 2 tbsp butter, 2 medium eggs
  • Pour the batter onto the banana leaf-lined pan, ensuring an even distribution. Bake in a preheated oven for 10-15 minutes or until half cooked. Carefully remove from the oven and salted egg slices on top.
    1 salted egg
  • Return to oven and bake for another 15-20 minutes or until inserted toothpick comes out clean. Transfer the baking sheet to the top rack and continue to cook for about 3 to 5 minutes or until golden brown.
  • Remove from oven and brush the top with butter and sprinkle some grated coconut! Serve and enjoy. Bon Appetit!
    1 cup grated coconut

Video

Nutrition

Serving: 5g | Calories: 364kcal | Carbohydrates: 54.9g | Protein: 4.8g | Fat: 15.4g | Saturated Fat: 11.5g | Cholesterol: 66mg | Sodium: 113mg | Potassium: 404mg | Fiber: 1.7g | Sugar: 26.5g | Calcium: 127mg | Iron: 1mg
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8 Comments

    1. Hi Frances,
      Yes you can use desiccated coconut. Just rehydrate it first before using though. Hope this helps and good luck!

      Reply

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