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.
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!
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.
Notes on Ingredients
Before we start, let’s gather the essential ingredients:
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.
How to Serve and Store
Frequently Asked Questions
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- 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
- 1 salted egg (cut in 5 pieces)
- 1 cup grated coconut
- 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