Bibingka
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover bibingka in an airtight container at room temperature for up to 2 days.
Reheat slices in a microwave for 30-60 seconds or in an oven at 150°C (300°F) until warmed through.
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