Bibingka is a classic Filipino treat that shines during Christmas and holiday celebrations! It’s also known as Filipino coconut rice cake — soft, slightly sweet and salty, and baked to perfection. It brings warmth, nostalgia, and festive cheer to every table, even without the banana leaves!
I grew up in Manila, so I already know what the reaction will be for this post — ‘no, it’s not bibingka if there are no banana leaves under the cake.’
The charred edges of banana leaves have always been part of the Christmas celebration in the Philippines, so I understand the response.
Well, I cannot find any in Stockholm, but I will not let that stop me from enjoying this delicacy from my childhood — and neither should you. 🙂
What does it taste like?
Filipino coconut rice cake is soft (almost spongy), not so sweet, and with a hint of coconut flavor.
But combined with the salted egg and cheese on top, expect a contrast of flavors and textures: salty and soft, with a slightly crunchy finish.
Jump to:
Why bibingka is a keeper!
- Easy to make. Unlike other traditional Filipino desserts, bibingka uses simple, accessible ingredients and does not require complicated techniques.
- Keeps well. Even more delicious the next day, slightly warmed or even at room temperature.
- Cultural connection. For Filipinos, bibingka is tied to Christmas mornings and simbang gabi — nostalgia that you can taste in every bite.
Ingredients
(See the recipe card below for measurements.)
- Sugar – regular white sugar is excellent for this bibingka recipe.
- Milk – I strongly suggest using full cream milk.
- Eggs – I use medium-sized eggs (63 to 73 grams each).
- Butter – unsalted butter, if possible.
- Rice flour – this is not the same as glutinous rice flour. If you use that, the cake will be sticky and chewy, with a totally different texture from bibingka. No need to go to an Asian store to purchase this, though; you can also find it in stores that specialize in gluten-free products.
- Cheese – cheddar is generally used for this. But if you cannot find it, Emmental cheese is an excellent substitute; it melts nicely and is not too salty.
- Salted Egg – I strongly suggest you do not skip this ingredient. This gives bibingka that contrast of salt against the sweetness of the cake.
- Banana Leaves – it’s not shown above because I cannot find them anywhere I live. However, if you have it, please go ahead and use it under the bibingka to replace the baking sheet you place on top of the pan.
- Baking powder and salt – just use your favorite brand.
How to make bibingka
Start by preheating the oven to 180°C (350°F) and greasing the cast-iron pan (or cake pan) with butter.
Use a strainer to sift all the dry ingredients: rice flour, baking powder, salt, and sugar.
Using a large mixing bowl, combine the eggs, milk, coconut milk, and melted butter.
Mix all the wet ingredients.
Add the sifted dry ingredients slowly (in batches) and mix to combine.
Pour the cake batter into the greased pan.
Place the pan in the middle of the preheated oven and bake for fifteen minutes.
Remove the pan from the oven and arrange the sliced salted eggs on top.
Sprinkle the grated cheese evenly over the top of the cake.
Place the pan back in the oven for fifteen to twenty minutes.
Set aside for at least ten minutes to cool.
Serve and sprinkle with more grated cheese, if desired.
Helpful tips
- Do not skip the sifting of the dry ingredients. It helps in eliminating lumps when you combine both dry and wet ingredients.
- Feel free to use any 8-inch cake pan, then line it with a baking sheet when you don’t have a cast-iron.
- You can use a metal whisk if you don’t have a hand mixer on hand. Make sure to combine the ingredients evenly before pouring the batter into the pan.
Can you freeze it?
Yes, but you have to wrap it properly.
Start by using cling wrap, making sure it’s sealed correctly. Place the bibingka inside a Ziplock bag, then store it in the freezer.
How to reheat it?
If it came out of the freezer, you need to thaw a bibingka at room temperature first. Then, place it in an oven that has been preheated to 180°C (350°F) for about seven to eight minutes.
If you are reheating it, a few seconds in the microwave will do the trick.
Serving suggestions
For a fuller local experience, serve it with other traditional Filipino dishes like:
One of the beloved noodle dishes, pancit canton, pairs wonderfully with coconut rice cake for any celebration.
The savory, stir-fried noodle dish is excellent with the soft, sweet bibingka enjoyed during Christmas. Together, they bring balance and tradition to any festive table.
On a chilly morning or rainy day, serve bibingka alongside a warm bowl of chicken sotanghon soup.
The flavorful soup provides comfort, while the coconut rice cake adds a festive, slightly sweet finish to the meal.
Pairing this coconut rice cake with a hearty serving of Filipino chicken stew in tomato sauce creates a satisfying contrast — savory meat with vegetables followed by a soft, slightly sweet cake.
Perfect for an everyday meal with a touch of holiday flavor.
So, you see, bibingka is more than just a coconut rice cake — it’s a taste of Filipino holiday tradition. It’s a treat that’s easy to share and enjoy with family and friends.
Try making bibingka at home and bring a slice of Filipino Christmas to your table!
More classic Filipino recipes
Bibingka is an integral part of Filipino cuisine because it’s deeply woven into the country’s culinary traditions, seasonal celebrations, and local ingredients — just like these traditional Filipino dishes:
Filipino Chicken Macaroni Salad
Like bibingka, chicken macaroni salad with pineapple is a holiday staple that perfectly represents seasonal celebrations.
Its creamy, sweet, and savory flavors make it a must-have on Christmas and New Year’s tables, highlighting the Filipino love for festive, family-centered gatherings.
Same as pancit sotanghon, pancit guisado is a classic noodle dish that showcases the rich culinary traditions of Filipino cuisine.
Often served at birthdays and gatherings, it symbolizes long life and prosperity while bringing together savory flavors, colorful vegetables, and tender meat in one festive plate.
This hearty soup highlights the use of local ingredients.
Ginisang munggo is made with mung beans, leafy greens, and simple seasonings, which reflect the resourcefulness and wholesome flavors at the heart of Filipino home cooking.
GET MORE IDEAS FROM THIS LIST OF CAKES FROM AROUND THE WORLD!
📖 Recipe
Bibingka Recipe (Filipino Coconut Rice Cake)
Equipment
- Cast Iron Skillet (10.25 inch)
Ingredients
- 1 cup rice flour
- 1/2 cup sugar, heaping
- 2 & 1/2 tsp baking powder
- 1 cup coconut milk
- 1/4 cup milk
- 3 tbsp butter, unsalted, melted
- 3 medium eggs
- 1 pc salted egg, chopped into 8 portions
- 1/2 cup cheese, grated
- pinch salt
- butter, for greasing
Instructions
Preparing equipment:
- Preheat your oven to 180°C (350°F).
- Grease your cast iron (or cake pan) with butter. If using a cake pan, line it with parchment paper or a baking sheet as well.
Preparing the bibingka batter:
- Using a medium bowl, sift all your dry ingredients: rice flour, salt, baking powder, and sugar. Then mix to combine.
- In a large mixing bowl, combine the eggs, milk, coconut milk, and melted butter. Mix well using either a hand mixer or a metal whisk.
- Slowly add the dry ingredients while mixing evenly.
- Pour the batter into the greased pan.
Baking bibingka in the oven:
- Place the pan in the middle of the preheated oven for about 15 minutes.
- Remove the pan from the oven and carefully place the salted eggs on top.
- Sprinkle grated cheese on top of the eggs and cake.
- Place the bibingka pan back in the oven for 15 to 20 more minutes.
- Take the pan out and set it aside for at least 10 minutes to cool.
- Serve and sprinkle bibingka with additional grated cheese, if desired.
Notes
- Cook’s Tip: Do not use glutinous rice flour, as it will yield a completely different texture (and taste) for the rice cake.
- Refer to the post for more tips and suggestions.
chi says
Hej!
Tack så mycket for this recipe! I’ve just moved to Stockholm and was looking for a bibingka recipe without banana leaves 😂. This is perfect 🥳