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Bibingka (Filipino Rice Cake) – A Soft, Coconut-Flavored Traditional Treat

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Bibingka is a traditional Filipino rice cake with a soft, tender center, lightly crisp golden edges, and a delicate coconut flavor. Baked in banana leaves and topped with salted egg, cheese, and butter, this festive treat is especially popular during the Christmas season.

Ingredients

  • 1 cup rice flour
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 cup coconut milk
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter, melted, plus more for brushing
  • 2 banana leaves, softened and cut to fit the baking pan
  • 2 salted duck eggs, sliced
  • 1/2 cup grated or shredded cheese
  • 2 tablespoons grated coconut, optional
  • Additional sugar, for serving, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare a round baking pan, approximately 9 inches in diameter, by lining it with softened banana leaves, allowing the edges to extend slightly above the rim.
  2. In a large mixing bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt until evenly combined.
  3. In a separate bowl, whisk the eggs, coconut milk, whole milk, and melted butter until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms without large lumps.
  5. Pour the batter into the banana leaf-lined pan and spread evenly.
  6. Arrange the sliced salted duck eggs and shredded cheese over the surface of the batter.
  7. Bake for approximately 25 to 35 minutes, or until the cake is set, the top is lightly golden, and a toothpick inserted into the center comes out clean.
  8. For additional browning, briefly place the bibingka under the broiler, watching carefully to prevent burning.
  9. Remove from the oven and immediately brush the surface with additional melted butter.
  10. Sprinkle with grated coconut and additional sugar, if desired. Allow to cool slightly before slicing and serving warm.

Notes

  • This is an adapted bibingka recipe inspired by traditional Filipino preparation, not a verified transcription of the Serious Eats recipe.
  • Banana leaves add a distinctive aroma. Briefly pass them over a low flame or warm them in a skillet to make them flexible before lining the pan.
  • Use full-fat coconut milk for a richer texture and more pronounced coconut flavor.
  • Salted duck eggs provide a traditional savory contrast to the sweet rice cake. Omit them if unavailable.
  • Edam cheese or a mild cheddar can be used for the topping.
  • For a gluten-free variation, replace the all-purpose flour with a suitable gluten-free flour blend.
  • Bibingka is best enjoyed warm with butter and freshly grated coconut.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
  • Traditionally served during the Filipino Christmas season, especially after Simbang Gabi celebrations.

Nutrition

Find it online: https://yumfamilyrecipes.com/bibingka/