Bibingka

Bibingka is a soft, lightly springy coconut rice cake with a delicate sweetness and a rich buttery finish. This small-batch version has the classic contrast of savory salted egg and melty cheese on top, with a subtle banana-leaf aroma if lined traditionally.

Nutrition · per serving

536kcal

14gProtein

54gCarbs

29gFat

1gFiber

2 servings

Ingredients

12 items

Batter

rice flour120 g

baking powder4 g

fine salt1 g

granulated sugar70 g

egg1 large (50 g, without shell)

coconut milk180 ml

whole milk60 ml

melted butter20 g

Toppings

salted egg1 piece (50 g), peeled and sliced

mild cheddar cheese40 g, grated

butter10 g, for brushing

banana leaf1 small piece, optional liner

Tips

•For a more traditional aroma, the banana leaf liner is highly recommended, but the recipe still works well without it.
•If your salted egg is very salty, use slightly thinner slices or reduce the amount to taste.
•A dark metal pan browns the bottom better than glass or ceramic.
•Bibingka is best eaten warm on the day it is baked.

Steps

1
Preheat the oven to 220°C. If using a banana leaf, quickly pass it over a flame or dip it in hot water to soften, then line a small 15-17 cm round cake pan or oven-safe skillet with it. Lightly grease the exposed sides of the pan with a little of the butter for brushing so the cake releases easily.
1 small piece, optional liner banana leaf10 g, for brushing butter
2
In a mixing bowl, whisk together the rice flour, baking powder, fine salt, and granulated sugar until evenly combined. This helps distribute the leavening so the bibingka rises evenly.
120 g rice flour4 g baking powder1 g fine salt70 g granulated sugar
3
In a second bowl, whisk the egg, coconut milk, whole milk, and melted butter until smooth and fully blended.
1 large (50 g, without shell) egg180 ml coconut milk60 ml whole milk20 g melted butter
4
Pour the wet mixture into the dry ingredients and whisk just until smooth, with no pockets of flour. Do not overmix; the batter should be pourable, similar to thick pancake batter.
120 g rice flour4 g baking powder1 g fine salt70 g granulated sugar1 large (50 g, without shell) egg180 ml coconut milk60 ml whole milk20 g melted butter
5
Pour the batter into the prepared pan. Arrange the sliced salted egg over the top and scatter over the grated cheddar cheese, pressing them very lightly so they adhere but still remain visible.
1 piece (50 g), peeled and sliced salted egg40 g, grated mild cheddar cheese
6
Bake for 15-18 minutes, until the bibingka is puffed, lightly golden on top, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter. If you want more browning, switch to the broiler/grill for 1 minute at the end, watching closely.
7
Remove from the oven and immediately brush the top and edges with the remaining butter. Let it rest for 3 minutes so the crumb sets slightly and the topping settles.
10 g, for brushing butter
8
Serve warm, directly from the pan or unmolded. For the classic feel, cut into wedges and enjoy while the cheese is soft and the edges are still slightly crisp.

Origin & History

Bibingka is a classic Filipino rice cake traditionally associated with the Christmas season, especially sold outside churches after dawn Mass. Older versions were cooked with live coals above and below earthen molds lined with banana leaves, which gave the cake its distinctive fragrance and gently charred edges.

filipino rice-cake coconut baked classic beginner cheese

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Steps

Preheat the oven to 220°C. If using a banana leaf, quickly pass it over a flame or dip it in hot water to soften, then line a small 15-17 cm round cake pan or oven-safe skillet with it. Lightly grease the exposed sides of the pan with a little of the butter for brushing so the cake releases easily.

1 small piece, optional liner banana leaf10 g, for brushing butter

In a mixing bowl, whisk together the rice flour, baking powder, fine salt, and granulated sugar until evenly combined. This helps distribute the leavening so the bibingka rises evenly.

120 g rice flour4 g baking powder1 g fine salt70 g granulated sugar

In a second bowl, whisk the egg, coconut milk, whole milk, and melted butter until smooth and fully blended.

1 large (50 g, without shell) egg180 ml coconut milk60 ml whole milk20 g melted butter

Pour the wet mixture into the dry ingredients and whisk just until smooth, with no pockets of flour. Do not overmix; the batter should be pourable, similar to thick pancake batter.

120 g rice flour4 g baking powder1 g fine salt70 g granulated sugar1 large (50 g, without shell) egg180 ml coconut milk60 ml whole milk20 g melted butter

Pour the batter into the prepared pan. Arrange the sliced salted egg over the top and scatter over the grated cheddar cheese, pressing them very lightly so they adhere but still remain visible.

1 piece (50 g), peeled and sliced salted egg40 g, grated mild cheddar cheese

Bake for 15-18 minutes, until the bibingka is puffed, lightly golden on top, and a skewer inserted into the center comes out with a few moist crumbs but no wet batter. If you want more browning, switch to the broiler/grill for 1 minute at the end, watching closely.

Remove from the oven and immediately brush the top and edges with the remaining butter. Let it rest for 3 minutes so the crumb sets slightly and the topping settles.

10 g, for brushing butter

Serve warm, directly from the pan or unmolded. For the classic feel, cut into wedges and enjoy while the cheese is soft and the edges are still slightly crisp.

Origin & History