filipinorice-cakecoconutbakedclassicbeginnercheese

Bibingka

Name: Bibingka
Prep time: 10 min
Cook time: 17 min
Total time: 30 min
Yield: 2
Cuisine: Filipino
Ingredients: 120 g rice flour; 4 g baking powder; 1 g fine salt; 70 g granulated sugar; 1 large (50 g, without shell) egg; 180 ml coconut milk; 60 ml whole milk; 20 g melted butter; 1 piece (50 g), peeled and sliced salted egg; 40 g, grated mild cheddar cheese; 10 g, for brushing butter; 1 small piece, optional liner banana leaf

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.

30 min

2 servings

536 kcal

Filipino

Ingredients

Batter

120 grice flour
4 gbaking powder
1 gfine salt
70 ggranulated sugar
1 large (50 g, without shell)egg
180 mlcoconut milk
60 mlwhole milk
20 gmelted butter

Toppings

1 piece (50 g), peeled and slicedsalted egg
40 g, gratedmild cheddar cheese
10 g, for brushingbutter
1 small piece, optional linerbanana leaf

Instructions

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.
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.
3
In a second bowl, whisk the egg, coconut milk, whole milk, and melted butter until smooth and fully blended.
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.
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.
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.
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.

Nutrition per serving

536 kcal

Calories

14g

Protein

54g

Carbs

29g

Fat

Fiber

Notes

•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.

Background

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.

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