Bibingka Recipe

The origins of bibingka are deeply rooted in Filipino history, dating back to pre-colonial times when indigenous people made rice cakes from the glutinous rice harvested from the fertile lands of the Philippines. The name "bibingka" is derived from the local term "bibil," which refers to the action of cooking rice cake in clay pots. Over the years, bibingka has evolved into various regional versions, each with its unique twist and flavors.

Indulge in the delightful flavors of Bibingka, a traditional Filipino rice cake that’s perfect for any occasion! With just a handful of ingredients like rice flour, coconut milk, and cheese, this easy recipe delivers a warm, sweet treat with a hint of savory goodness. Bake it in a banana leaf-lined dish for an authentic twist. Enjoy it warm, topped with fresh coconut or a drizzle of coconut milk. Perfect for sharing with family and friends!

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Ingredients

1 cup rice flour

1 1/2 cups coconut milk

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup grated fresh coconut (optional)

2 tablespoons butter, melted (plus extra for greasing)

2 eggs, beaten

1/4 cup cheese (preferably Edam or Parmesan), grated

Banana leaves (for lining the baking dish)

Instructions

Preheat your oven to 375°F (190°C). If you have a traditional clay pot or a round cake pan, line it with banana leaves, ensuring they cover the sides well for that authentic flavor and aroma.

In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Whisk together until evenly mixed.

In another bowl, whisk together the coconut milk and melted butter. Add the beaten eggs and mix until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Take care not to overmix.

If you're using grated fresh coconut, fold it into the batter at this stage.

Pour half of the batter into the prepared baking dish. Sprinkle half of the grated cheese on top.

Pour the remaining batter over the cheese layer. Finish with the leftover cheese on top.

Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool slightly. Brush with a bit more melted butter on top if desired.

Serve the bibingka warm, preferably with a sprinkle of grated coconut, a drizzle of additional coconut milk, or even some salted duck eggs for garnish.

Prep Time: 20 mins | Total Time: 50 mins | Servings: 8