Classic Filipino Bibingka (Coconut Rice Cake) Recipe
Bibingka Cake
Soft Filipino coconut rice cake with toasted edges, salted egg and cheese.
Nutrition (per serving)
Bibingka is one of my favorite Filipino treats — tender, slightly smoky around the edges, and laced with coconut flavor. It's the kind of cake that feels like a warm hug: simple batter, a charred top from the banana leaf, and the irresistible contrast of salty egg and sharp cheese.
This version keeps things approachable for home bakers: rice and glutinous rice flours for that classic chew, rich coconut milk, and little pats of butter to finish. Make it for a holiday morning or a cozy snack, and serve it warm for the best texture and aroma.
Ingredients
- Rice flour:2 cups
- Glutinous rice flour:1 cup
- Granulated sugar:1 cup
- Baking powder:2 tsp
- Salt:1/2 tsp
- Coconut milk:2 cups
- Large eggs:2 pieces
- Melted unsalted butter (in batter):6 tbsp
- Unsalted butter (for topping):2 tbsp
- Banana leaves (for lining, optional):2-3 pieces
- Salted duck eggs, halved:4 pieces
- Grated sharp cheddar cheese:1 cup
- Fresh grated coconut or coconut flakes (optional):1/2 cup
Instructions
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Preheat oven to 375°F. If using banana leaves, briefly pass them over a flame or hot skillet to soften and trim to fit your cake pan(s); line an 8- or 9-inch round pan or individual pans with the leaves and brush lightly with melted butter.
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In a large bowl whisk together rice flour, glutinous rice flour, sugar, baking powder, and salt until evenly blended.
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In a separate bowl whisk coconut milk, eggs, and 6 tbsp melted butter until smooth and slightly frothy.
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Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be pourable but slightly thick. Let rest 5–10 minutes while the oven finishes preheating.
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Pour the batter into the prepared pan(s) about 3/4 full. Smooth the top gently with a spatula.
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Top the batter with halved salted duck eggs, spacing them evenly, then sprinkle grated cheddar cheese over the surface. Dot with the remaining 2 tbsp butter.
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Bake at 375°F for 20–25 minutes until the top is golden with a few toasted spots and a toothpick inserted into the center comes out mostly clean.
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If you like a slightly charred top (traditional), briefly place under a hot broiler for 1–2 minutes, watching carefully so it doesn't burn.
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Remove from oven and let cool for 5–10 minutes, then loosen from the pan. If lined with banana leaf, transfer to a serving board; otherwise, serve straight from the pan.
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Serve warm, topped with extra grated coconut or more cheese if you like. Bibingka is best the day it's made but can be gently reheated.
Tips & Notes
- If you can't find banana leaves, use parchment paper and brush lightly with butter for flavor; the leaf chiefly adds aroma and a nice char.
- For a milder taste, substitute regular eggs for salted duck eggs and finish with sea salt flakes to balance the sweetness.
- Use full-fat coconut milk for richness; shake the can well before measuring so the cream is incorporated.
- Watch the top closely if broiling — it takes only a minute or two to get that traditional toasted look.
