Bibingka Recipe with Video (2024)

This is a soft, tasty and Special Bibingka done the easy way. You will love this sweet rice coconut cake topped with salted eggs and cheese. This salty sweetdessert, along withputo bumbongis symbolic of theChristmas seasonin thePhilippines. If you would like to try a fresh take on bibingka, try my Bibingka style pound cake!

Cold weather, breezy morning walks to the Church and Christmas time, these are all I am reminded of each time I eat bibingka. Bibingka, a rice cake made of coconut milk and rice flour is a native Filipino cake that is mostly tied with the Christmas season.

ThisFilipino rice cake is one of my favorite delicacies from back home. And because it is not often that I find one here in Canada when my craving hits, I think it will be nice to have an easyrecipefor it here on the blog.

Thisrecipeis an adaptation of the traditional ones, and in here you will find simpleingredientsthat can be found in your supermarkets.

This is your easy version Bibingka that you can make anytime!

Easy BibingkaIngredients

Flour

• Thisrecipeuses two kinds of flour: rice flour and all-purpose flour. The rice flour gives it a soft, close-knittexturetypical to a nativeFilipinokakanin.
• Be careful when buying the rice flour though. There are two variations of it which are theglutinousrice flour and just rice flour. What we need is justrice flour.Glutinous rice flourwill yield a very differenttexturealtogether.
• Along with the flour, otherdry ingredientsinclude sugar,bakingpowderansalt.
• Traditionally, bibingka is made usinggalapong, or rice that is soaked in water and then ground. Some also uses asweet rice flourcalledmochiko. Thisrecipeis an easy adaptation and it is simple to make.

The Liquids

• Thecoconut milkgives bibingka its distinctflavor.
• Other liquids (milk,eggs,melted butter) adds moisture and richness to the cake. Thisrecipeyields a very soft and moist cake. Thebatteris thin.

OtherIngredients for Bibingka

• Salted Duck Eggs andGrated or SlicedCheddar Cheese. This are used as garnish that adds characteristics andflavorto out bibingka. ( Like in our special putorecipe).Salted duck eggscan be found in Asian aisle or groceries. Look for one that is already cooked.
• Coconut Flakes or Desiccated Coconut. Sweetened or unsweetened is up to you. Traditionalrecipesuse shredded young coconut which can be found in the frozen section of Asian groceries.

Banana Leaves

Banana leaves are used to line the 9-inch baking pan. It will give a very nice flavor and aroma to the rice cake. I used frozen ones. Once thawed I wash them and wiped them dry. You can lightly expose the leaves into open flame to make them pliable and you can do that too. I don’t, though.

How To Make Bibingka?

Preheat oven to 375 F. Whisks all the dry ingredients in a large mixing bowl. Make a well in the center and pour the wet ingredients in.

Using a wire whisk, beat the mixture until it is smooth and lump-free. Pour the batter into a 9-inch round baking pan that is lined with overlapped banana leaves.

Bake the bibingka at 375 F for 15 minutes. Take it out of the oven and arrange the slices of cheese and salted egg on top. Bake for 20 minutes more, or until golden. During the last 5 minutes of baking, tent the top with foil to prevent over-browning. Top with flaked coconut.

Tips and Storage

• To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.
• Optional garnish:Sprinklemoregrated cheeseafterbaking.
• Store leftover by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.

Questions about thisRecipe

More Baked Goodies:

• Ube Pianono
• Spanish Bread
• Puto Pao
• Filipino Style Egg Pie
• Cassava Cake

Easy Bibingka

Yield: 9 inch round

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This is a soft, tasty and special bibingka done the easy way. You will love this sweet rice coconut cake topped with salted eggs and cheese.

Ingredients

• 1 cup rice flour (NOT glutinous rice flour)
• 1/4 cup all-purpose flour
• 1 and 1/2 tbsp baking powder
• 1 tsp salt
• 3/4 cup cup sugar
• 1/3 cup melted butter
• 400 ml coconut milk (1 can)
• 1/4 cup milk
• 3 large eggs, lightly beaten
• 1 salted egg, sliced into strips or in quarters, for the toppings
• 1/2 cup grated cheddar cheese or about 5-7 strips, for the toppings
• 1/4 cup shredded desiccated coconut, for toppings
• frozen banana leaves, thawed and wiped dry

Instructions

1. Preheat oven to 375 F. Wash banana leaves and wipe dry. Line a 9 inch round baking pan with banana leaves, using two or more leaves to overlap if necessary.
2. In a large mixing bowl, whisk together all the dry ingredients: rice flour, all-purpose flour, salt, sugar and baking powder. Make well in the center and pour the wet ingredients: melted butter, coconut milk, milk and the beaten eggs,
3. Briefly beat everything with a wire whisk to combine. The mixture should be lump-free and smooth. Pour the thin batter into the prepared pan and bake at 375 F for 15 minutes. Take the pan out of the oven and arrange the salted eggs and cheese on top. Bake for 20 minutes more, or until golden on top. During the last 5 minutes, tent the pan with aluminum foil to prevent over-browning. Top with dried coconut flakes.

Notes

To bake smaller bibingka, use 4-5 large muffin molds. Bake at 375 F for a total of 20-25 minutes.

Store leftover bibingka by covering the pan well with plastic film or aluminum foil. It can remain fresh at room temperature for up to 2 days. Refrigerate for longer storage.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 416Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 542mgCarbohydrates: 45gFiber: 1gSugar: 22gProtein: 8g