Bibingka is a traditional Filipino rice cake often enjoyed during the Christmas season, especially during Simbang Gabi (early morning church services). It’s soft, slightly sweet, and usually topped with salted egg and cheese.
Ingredients (serves 6–8)
- 1 cup rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup coconut milk
- 2 eggs
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Toppings (traditional):
- Sliced salted eggs
- Grated cheese (usually cheddar or mild cheese)
- Banana leaves (optional, for lining the pan)
- Butter and sugar for serving
Instructions
1. Preheat the oven
- Preheat oven to 375°F (190°C).
- Line a baking pan with banana leaves if available (this adds aroma).
2. Make the batter
- In a bowl, mix rice flour, baking powder, salt, and sugar.
- In another bowl, whisk coconut milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients until smooth.
3. Pour and top
- Pour batter into the prepared pan.
- Top with slices of salted egg and grated cheese.
4. Bake
- Bake for 20–25 minutes until the top is golden and a toothpick comes out clean.
5. Serve
- Brush with butter and sprinkle sugar on top while warm.
💡 Tips
- Banana leaves give bibingka its traditional smoky aroma.
- Some versions include grated coconut or condensed milk for extra sweetness.
- Best served warm with coffee or hot chocolate.
If you’d like, I can also show you the traditional charcoal-baked bibingka method used by Filipino street vendors, which gives it a unique smoky flavor.
