Bibingka is a traditional Filipino rice cake that’s soft, slightly sweet, and perfectly tender with a hint of smokiness when baked in banana leaves. Often enjoyed during Christmas or special occasions, it’s topped with butter, sugar, and sometimes salted egg or grated coconut for a delightful contrast of flavors. This treat is warm, comforting, and perfect for breakfast, merienda, or dessert.
Servings: 6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
2. Ingredients
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1 cup rice flour
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½ cup all-purpose flour
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1 cup coconut milk
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½ cup sugar
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2 large eggs
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2 teaspoons baking powder
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¼ teaspoon salt
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2 tablespoons melted butter
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Banana leaves (optional, for lining)
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Toppings: butter, sugar, grated coconut, sliced salted egg (optional)
3. Instructions
Step 1: Prepare the Pan
Preheat oven to 375°F (190°C). If using banana leaves, lightly soften them over a flame or in hot water and line a round or square baking pan.
Step 2: Make the Batter
In a bowl, whisk together rice flour, all-purpose flour, sugar, baking powder, and salt. In another bowl, beat eggs with coconut milk and melted butter. Gradually mix the wet ingredients into the dry ingredients until smooth.
Step 3: Pour and Bake
Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Add Toppings
Remove from the oven and immediately brush with butter. Sprinkle sugar on top and add grated coconut or sliced salted egg if desired.
Step 5: Serve
Serve warm for the best flavor and soft texture.
4. Nutrition (Per Serving)
Calories: 220
Fat: 9g
Carbohydrates: 32g
Protein: 4g
Sugar: 12g
Fiber: 1g
5. Tips
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Use fresh coconut milk for the best flavor, or shake canned coconut milk well before using.
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Banana leaves add aroma and help prevent sticking but can be skipped if unavailable.
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Don’t overbake; Bibingka should remain soft and slightly spongy.
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Leftovers can be stored at room temperature for 1 day or refrigerated for up to 2 days; reheat gently before serving.
