DessertSnack

Bibingka

Name: Bibingka
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: filipino
Ingredients: 2.5 cup rice flour; 0.5 cup sugar; 1 tbsp baking powder; 0.5 tsp salt; 1 cup coconut milk full-fat; 0.5 cup evaporated milk; 2 pcs egg beaten; 2 tbsp butter melted; 1 pcs banana leaf wilted, for lining (optional); 2 pcs salted egg sliced (optional); 0.25 cup grated cheese (optional)

Bibingka is a traditional Filipino baked rice cake, often enjoyed during the Christmas season. It features a soft, slightly sweet, and subtly salty flavor with a unique chewy texture. This recipe creates a delightful bibingka, perfect for a festive treat or a comforting dessert.

An original recipe by Forkin

Total time: 1 hr
Serves: 6
Difficulty: Medium

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cuprice flour
0.5 cupsugar
1 tbspbaking powder
0.5 tspsalt
1 cupcoconut milk, full-fat
0.5 cupevaporated milk
2 pcsegg, beaten
1 pcsbanana leaf, wilted, for lining(optional)

for greasing and topping

2 tbspbutter, melted

topping

2 pcssalted egg, sliced(optional)
0.25 cupgrated cheese(optional)

Equipment

round baking pan · large bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 10 min
2
If using a banana leaf, carefully wilt it over an open flame or by dipping in hot water until pliable, then use it to line a 9-inch round baking pan.
About 5 min
Cook’s note: This step is optional but adds authentic flavor and prevents sticking.
3
In a large bowl, whisk together the rice flour, sugar, baking powder, and salt.
About 1 min
4
In a separate bowl, combine the coconut milk, evaporated milk, and beaten eggs.
About 1 min
5
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined and a smooth batter forms.
About 2 min
Cook’s note: Do not overmix; a few small lumps are fine.
6
Pour the batter into the prepared baking pan.
About 1 min
7
Bake for 30-40 minutes, or until the bibingka is set and golden brown on top.
About 40 min
Cook’s note: A toothpick inserted into the center should come out clean.
8
Once baked, remove from the oven and immediately brush the top with melted butter.
About 1 min
9
If using, arrange the sliced salted eggs and grated cheese on top of the warm bibingka.
About 1 min
Cook’s note: The residual heat will slightly melt the cheese.
10
Serve warm, sliced into wedges.

Keep it good

Storage

Store leftover bibingka in an airtight container at room temperature for up to 2 days.

Reheating

Reheat slices in a microwave for 30-60 seconds or in an oven at 150°C (300°F) until warmed through.