Go Back
Bibingka is a cherished traditional delicacy from the Philippines, often associated with the Christmas season, but enjoyed year-round as a delightful snack or dessert. This rice cake, typically made from rice flour and coconut milk, is steamed or baked to perfection, resulting in a moist, tender texture that is infused with the flavors of coconut and often adorned with toppings such as cheese or salted egg. Each region in the Philippines has its own variation of bibingka, showcasing unique flavors and preparation methods that reflect local tastes and traditions.

Bibingka

Discover the joy of making Heavenly Coconut Bibingka, a traditional Filipino delicacy that's perfect for any occasion. This delightful rice cake is crafted with coconut milk and fresh coconut, lending it a rich flavor and moist texture. With options for toppings like cheese and salted eggs, you can elevate its taste even further. Whether enjoyed warm or at room temperature, each bite connects you to Filipino culture and brings a taste of home. Perfect for gatherings or a sweet treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup rice flour

1/2 cup coconut milk

1/2 cup water

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup grated fresh coconut (or desiccated coconut)

1/4 cup butter, melted, plus extra for greasing the pan

3-4 banana leaves (or parchment paper for lining)

1/4 cup cheese (cheddar or mature cheese), grated (optional)

1/4 cup salted egg, sliced (optional)

A sprinkle of grated coconut for topping

Instructions
 

Preheat: Set your oven to 375°F (190°C). If using banana leaves, cut them to fit your baking molds and lightly char them over an open flame or in the oven to make them pliable.

    Prepare Molds: Grease your baking pan or use individual molds (traditionally, small round pans work best). Line with the banana leaves, leaving some overhang for easy removal, or use parchment paper if you prefer.

      Mix Dry Ingredients: In a mixing bowl, combine rice flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well incorporated.

        Mix Wet Ingredients: In another bowl, whisk together the eggs, coconut milk, and water. Gradually add melted butter while continuing to whisk until fully blended.

          Combine: Pour the wet mixture into the dry ingredients and stir until combined. Please remember the batter should be smooth and slightly thick. Fold in the grated fresh coconut carefully.

            Add Optional Ingredients: If you’re using cheese or salted egg, you can stir them into the batter or simply place slices on top as garnish before baking.

              Bake: Pour the batter into the prepared molds, filling them about 3/4 full. Place in the preheated oven and bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Finishing Touches: Remove from the oven and let it cool slightly. Sprinkle some additional grated coconut on top for decoration before serving.

                  Serve: Carefully remove the bibingka from the molds, peel away the banana leaves (if used), and serve warm. Enjoy your delightful bibingka with butter or a drizzle of coconut jam if desired!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 6-8