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An overhead shot of a cast iron pan with Filipino Coconut Rice Cake, some sliced, with grated cheese on the side
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5 from 1 vote

Bibingka Recipe (Filipino Coconut Rice Cake)

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! 
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8
Calories: 268kcal
Author: Neriz

Equipment

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.

Video

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.

Nutrition

Calories: 268kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 248mg | Potassium: 120mg | Fiber: 1g | Sugar: 13g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg