Bibingka (Filipino Coconut Rice Cake)

Bibingka (Filipino Coconut Rice Cake)

Contents

• Ingredients
• Instructions
• Bibingka Variations Comparison

Bibingka is a traditional Filipino rice cake made with rice flour, coconut milk, eggs, and sugar, often baked in banana leaves. It’s slightly chewy with a rich coconut flavor and is especially popular during Christmas season in the Philippines.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1 cup rice flour
• 2 ½ tsp baking powder
• ⅛ tsp salt
• 3 tbsp butter (softened)
• ½ cup granulated sugar
• 3 large eggs
• 1 cup coconut milk
• ¼ cup fresh milk
• 1 banana leaf (or parchment paper as substitute)
• ½ cup grated cheese (cheddar or queso de bola)
• 1 salted duck egg (sliced, optional)
• ¼ cup grated coconut (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Line a cake pan or baking dish with banana leaves (lightly greased if using parchment).
2. Mix dry ingredients: In a bowl, whisk rice flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: Beat softened butter while gradually adding sugar until fluffy.
4. Add eggs: Whisk in eggs one at a time until fully incorporated.
5. Combine mixtures: Alternate adding the dry ingredients and coconut milk, mixing until smooth. Stir in fresh milk.
6. Bake first round: Pour batter into the prepared pan. Bake for 15 minutes.
7. Add toppings: Remove from oven (leave oven on), top with salted egg slices and grated cheese.
8. Bake again: Return to oven for 15–20 minutes or until golden brown.
9. Finish: Brush with melted butter and sprinkle grated coconut. Cool slightly before serving.

Tips

• For a chewier texture, replace ¼ cup rice flour with glutinous rice flour (mochiko).
• Traditional method: Bake in clay pots with coals above and below (modern ovens work too).
• Variations: Add ube extract for purple bibingka or macapuno (young coconut strings) for extra texture.

Bibingka Variations Comparison

FAQ

Can I make bibingka without banana leaves?
Yes, parchment paper works, but banana leaves add an authentic aroma.

Is bibingka gluten-free?
Yes, if made with pure rice flour (check labels for cross-contamination if sensitive).

Why is my bibingka dense?
Overmixing or insufficient baking powder can cause this. Whisk gently and measure accurately.

Can I use all-purpose flour instead? (Source conflict: Source 3 suggests it works, but texture differs from traditional rice-flour versions.)

Related guides

• Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
• Buko Pandan: The Ultimate Filipino Creamy Coconut Dessert Salad
• Filipino Cassava Cake: A Complete Guide to This Classic Dessert
• Ginataang Bilo-Bilo: Filipino Coconut Milk Dessert with Glutinous Rice Balls
• Halo-Halo (Filipino Shaved Ice Dessert)

Sources

• Bibingka Recipe (Filipino Rice Cake)
• Easy Bibingka Recipe (Oven-Baked Filipino Coconut Rice Cake) — modern asian baking