Bibingka
Filipino banana-leaf rice cake with coconut, cheese, and optional salted egg.
Preparation: 20 min · Cooking: 35 min · Total: 1 hr 5 min · 8 servings
Ingredients
- 260 g rice flour
- 300 ml coconut milk
- 90 g sugar
- 2 pc eggs
- 1 pc banana leaf liner (optional)
- 80 g mild cheese (optional)
- 2 tsp baking powder
- 25 g butter — Melt before brushing.
- 30 g grated coconut
- 1 pc cooked salted duck egg (optional) — Peel and slice before topping.
Instructions
Line the pan
Preheat the oven to 190°C. Lightly warm a clean food-grade banana leaf in a dry skillet until pliable and line a 23 cm round cake pan; if unavailable, use baking parchment.
The liner lies flat without tearing.
Mix batter
Whisk 260 g rice flour, 2 tsp baking powder, and 90 g sugar. Whisk in 300 ml coconut milk and 2 eggs until smooth, then pour into the lined pan.
The batter is smooth with no dry flour.
Bake until set
Bake at 190°C for 15 minutes. Add either or both optional toppings: 80 g mild cheese and slices of 1 cooked salted duck egg. Bake about 20 minutes more, until golden and the center is fully set with no wet batter; cover loosely with foil if browning too quickly.
The top is golden and the center is fully set, with no wet batter.
Bake bibingka: 2100 seconds
Finish warm
Rest the cake in its pan for 10 minutes. Brush with 25 g melted butter, scatter 30 g grated coconut over it, then cut into 8 portions and serve warm.
The cake holds together when cut.
Tips
- Banana leaf gives a traditional aroma; parchment works if banana leaf is unavailable.
- Contains egg and milk (butter); optional cheese adds more milk and salted duck egg more egg. Check coconut products and packaged ingredients for allergens.
Common mistakes
- Overbaking dries the rice cake; check that the center is set at 35 minutes.
- Do not use raw salted egg as a ready-to-eat topping; use a fully cooked one.
Substitutions
- Use baking parchment if banana leaf is unavailable; omit the optional cheese and salted egg if desired.
Storage
Refrigerate leftovers in a covered container within 2 hours at 4°C or colder for up to 3 days.
Reheating
Reheat portions in the oven or microwave until hot throughout (74°C/165°F); add the coconut topping after heating if preferred.
About this recipe
Bibingka is a Filipino rice cake associated with the Christmas season and often eaten after Simbang Gabi church services.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.