Bibingka (Filipino Rice Cake)
This fragrant coconut-infused cake will instantly transport you to Christmas time in the Philippines.
Serves6
Prep15 minutes
Cook45 minutes
Bibingka is a traditional Filipino cake made with rice flour, coconut milk, eggs, and sugar. Similar to mochi, it’s slightly chewy, sticky, dense, and has just the right amount of sweetness. Banana leaves, which are used to line the cast iron skillet, add an earthy flavor that pairs perfectly with the nutty coconut milk.
Often served as a celebratory dessert during Nochebuena (a Christmas Eve tradition observed in the Philippines), bibingka is a special cake that instantly reminds me of home. Sometimes I like to add grated cheese or salted duck eggs on top, which are both popular options. Here, I opted for macapuno (coconut sport strings in syrup) in the batter and coconut flakes on top for triple the coconut flavor.
Why You’ll Love It
- It’s the perfect snacking cake. It’s not overly sweet and you can eat it cold straight from the refrigerator.
- It looks and tastes impressive, but is surprisingly simple to make. The banana leaves add a unique earthy flavor, making it look extra special. Plus, you only need one large mixing bowl and a regular whisk to pull it off.
Key Ingredients in Bibingka
- Rice flour: Make sure to get rice flour and not glutinous rice flour.
- Banana leaves: Defrost banana leaves in the refrigerator overnight.
- Coconut milk: Thai Kitchen, Arroy-D and Grace are all great brands. You can also make your own.
How to Make Bibingka
- Prepare the cast iron skillet and oven. Heat the oven to 375ºF. Line the cast iron skillet (or a round cake pan) with banana leaves and brush on some vegetable oil.
- Combine the dry ingredients. Whisk the dry ingredients together in a large mixing bowl.
- Add the wet ingredients. Make a well in the center, then add the wet ingredients and whisk until combined.
- Bake the bibingka. Pour the batter into the prepared cast iron, then bake it for 45 minutes or until the top is lightly brown. Brush some softened butter on top and sprinkle with coconut flakes.
Helpful Swaps
- You can use frozen shredded coconut instead of the macapuno, just defrost it in the refrigerator overnight and add two extra tablespoons of granulated sugar.
- You can use sweetened coconut flakes for the topping if you prefer sweeter desserts.
- You can use any neutral oil like avocado, canola, or sunflower oil.
Storage and Make-Ahead Tips
- Defrost the banana leaves in the refrigerator overnight.
- Wrap any leftovers in aluminum foil or plastic wrap and store at room temperature for up to 2 days or up to 1 week in the refrigerator.
What to Serve with Bibingka
Bibingka Recipe
This fragrant coconut-infused cake will instantly transport you to Christmas time in the Philippines.
Prep time 15 minutes
Cook time 45 minutes
Serves 6
Nutritional Info
Ingredients
Vegetable oil, for coating the pan and leaf
- 1
frozen banana leaf, thawed and wiped dried
- 1 1/4 cups
white rice flour
- 1/2 cup
granulated sugar
- 2 teaspoons
baking powder
- 1/2 teaspoon
kosher salt
- 1 (about 13-ounce) can
unsweetened full-fat coconut milk
- 3
large eggs
- 1 teaspoon
vanilla extract
- 1/2 cup
drained macapuno or coconut sport strings in syrup, such as Buenas or Angelina (optional)
- 1 tablespoon
vegetable oil, for greasing the pan
- 1 tablespoon
salted or unsalted butter, at room temperature
Unsweetened dried coconut flakes or shredded coconut, for garnish
Instructions
Heat the oven to 375ºF. Coat a 10-inch cast iron skillet or 9-inch round cake pan with vegetable oil. Line the pan with a thawed and dried banana leaf. Trim the edges of the leaf as needed so that it extends about 2 inches over the sides of the pan. Brush the leaf with some more vegetable oil.
Whisk 1 1/4 cups white rice flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt together in a large bowl.
Make a well in the center. Add 1 (about 13-ounce) can coconut milk, 3 large eggs, and 1 teaspoon vanilla extract into the well. Starting from the center and slowly incorporating the sides, whisk together until smooth. Whisk in 1/2 cup drained macapuno if desired. Transfer into the pan and spread into an even layer.
Bake until the center is set and the top is lightly browned, about 45 minutes. Brush the top with 1 tablespoon room temperature butter and sprinkle with unsweetened coconut flakes. Let cool for 15 minutes before serving. Cut directly in the pan and serve, leaving the banana leaf behind.
Recipe Notes
Storage: Wrap any leftovers in aluminum foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 1 week.