Bibingka Recipe (Filipino Rice Cake)
Soft Filipino rice cakes made with rice flour and coconut milk, baked in banana leaves and topped with salted egg and cheese. Finished with salted butter and a sprinkle of sugar.
Servings: 4 bibingka
Calories: 620kcal
Equipment
- 4 bibingka or ensaymada molds, or taco salad bowl molds (about 3 inches across the base, 6 inches at the widest)
- 2 mixing bowls
- 1 whisk
- 1 Pastry brush
- 1 Wire rack
- 1 Sheet pan (for thin molds)
Ingredients
For the batter:
- 1 cup rice flour 117g
- 5 tablespoons all-purpose flour 41g
- ½ cup granulated sugar 108g
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup water at room temperature
- ½ cup coconut milk (full-fat canned)
- 3 tablespoon coconut oil melted
- 2 large eggs at room temperature
For lining the pans:
- Banana leaves fresh or frozen, cut to fit the molds
For the topping:
- 3 salted eggs sliced
- 2 tablespoon melted butter for brushing
- 2 teaspoon granulated sugar for sprinkling
- 2 slices cheese (sandwich slices, queso de bola, or shredded processed cheese)
Optional toppings:
- Grated or shredded coconut for serving
Instructions
- Wash and dry fresh banana leaves, then pass them lightly over a stovetop flame for a few seconds until soft and pliable. If using frozen leaves, thaw and wipe them clean.Banana leaves
- Press the leaves into the molds to cover the bottom and sides. No need to grease them.
- Preheat the oven to 400°F. In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt.1 cup rice flour, 5 tablespoons all-purpose flour, ½ cup granulated sugar, 2 teaspoon baking powder, ¼ teaspoon salt
- In a separate bowl, whisk together the coconut milk, water, oil, and eggs. Pour the wet ingredients into the dry and whisk until smooth with no lumps.½ cup water, ½ cup coconut milk (full-fat canned), 3 tablespoon coconut oil, 2 large eggs
- Divide the batter evenly among the lined molds, about half full. Place thick molds directly on the oven rack, or set thinner molds on a sheet pan.
- Bake for 10 minutes at 400°F. While it bakes, cut each salted egg in half with the shell on, scoop it out with a spoon, and slice each half in two.3 salted eggs
- Remove the bibingka and arrange the salted egg and cheese on top, tucking some cheese between and under the egg slices. Lower the oven to 375°F and bake 15 more minutes, until a toothpick inserted in the center comes out clean.3 salted eggs, 2 slices cheese
- Brush the tops with salted butter right away and sprinkle with sugar. Add grated coconut if using.2 tablespoon melted butter, 2 teaspoon granulated sugar, Grated or shredded coconut
- Cool on a wire rack for 10 to 15 minutes, then lift the bibingka out by the banana leaves.
Notes
- Use regular rice flour. Glutinous (sweet) rice flour makes bibingka heavier and denser. I used Three Ladies brand.
- Weigh the all-purpose flour if you can. My ¼ cup weighed 41g. Scooping vs. spooning can change that a lot.
- Fill level depends on your molds. Mine were about half full. The batter rises as it bakes.
- Cheese: sandwich slices work, but queso de bola or shredded processed cheese gives more salty contrast.
- Storage: refrigerate in an airtight container for up to 3 days. Reheat individual pieces in the microwave for 15 to 30 seconds, or in a 300°F oven for 8 to 10 minutes, loosely covered with foil.
Nutrition
Calories: 620kcal | Carbohydrates: 62g | Protein: 15g | Fat: 35g
