Mini Bibingka can be a game-changer for those busy mornings or after-school snack times when you want something special for the kiddos but don’t have three hours to fuss in the kitchen. My kids get honestly jazzed when they see these little rice cakes coming out of the oven. If you’ve ever tried to get your child to eat something besides chips or sweets, this is totally the ticket. You don’t need fancy gear (thank goodness) and the flavor is like, well, a little warm hug straight from a Filipino bakery. I just wish someone taught me this sooner. 
Ingredients
Okay, listen up. The best thing about mini bibingka? The ingredients are super basic. Nothing that’ll scare you off. Here’s what you need:
- 1 cup rice flour (if you can find the glutinous kind, grab it)
- 1/2 cup sugar (I go a little less, but my kids? Sugar fiends)
- 1/2 tablespoon baking powder (no fancy “double acting” whatever)
- 1 pinch of salt
- 1 egg (large is best, but eh, whatever’s in the fridge)
- 3/4 cup coconut milk (the thicker, the dreamier)
- 1/4 cup water (just regular, from the tap is fine)
- 1/4 cup melted butter (for REAL richness)
- Banana leaves (optional but heck does it smell good)
- Grated cheese for topping (trust me on this, just try it out)
If you wanna see a classic twist for a holiday celebration, check out the bibingka classic Filipino rice cake for Christmas season on My Pinoy Recipes. They know their stuff. 
Mix batter
Here’s where things get a little messy, but stay with me. No need for a stand mixer if you don’t have it. Just grab a big bowl and a sturdy spoon.
I dump the rice flour, sugar, baking powder, and salt right in, and give it a good stir to make sure everything’s happy together. In another bowl (or just use the measuring jug, who’s watching), whisk the egg, coconut milk, water, and melted butter. Try not to eat the coconut milk straight from the can. Combine the two and mix until it’s smooth-ish. Don’t kill yourself over lumps. My Lola always said, “A few bumps mean flavor’s hiding.” This is one of my all-time favorite steps, not even kidding.
Sometimes, for kicks, we add a drop of vanilla or a bit of shredded coconut. Your life, your rules. 
Bake in molds
Get those cupcake liners or muffin tins ready. If you’re feeling ambitious and have banana leaves, line the molds for a smell that’s gonna hit you right in the childhood (if you grew up in the Philippines, anyway). Trust me, my kitchen smells like Noche Buena whenever I do this.
Pour the batter in, about two-thirds to the top. You wanna leave space for them to puff up. Oh and hey, if you’re teaching kids to cook, this pouring part is fun but also potentially… messy. So maybe put down a rag first.
I bake these at 350 degrees Fahrenheit till the tops set and a toothpick (or honestly, a chopstick) comes out clean. Usually about 15-20 minutes, but every oven is a little wonky. If you dig bite-sized Filipino snacks, these remind me of mini chicken lumpia, which are also fun if you’re party prepping.
Add cheese topping
Okay, here’s where I go a bit bonkers. Most folks put the cheese before baking, but I love piling it on at the last five minutes so it melts but doesn’t just vanish. I’m all about BIG cheese flavor. Grated cheddar or Edam is the magical duo in my house. Sometimes the kids want extra—like, mountain-sized mounds on each cake.
Let’s be real, this step feels a little too simple, but that’s the beauty of mini bibingka. Don’t overthink it. If you want more sweetness, try topping with a dab of butter and sugar right at the end.
“These mini bibingka are the only thing my picky daughter will actually eat for breakfast. They save my sanity every weekend!” – Jane M., regular mom and not a robot
Serve hot
So, now you’ve got your mini bibingka baked and ready. Don’t wait until they get cold and sad. Honestly, eating them fresh—burn-your-fingers hot—is the only way. The top is all melty cheese, the middle’s fluffy, and the banana leaf gives off that perfect Filipino vibe.
Here’s a weird serving tip: Pair it with hot chocolate or salabat (ginger tea). Messy, but mind-blowing together.
Serving ideas:
- Throw them in your kid’s lunchbox (big winner, promise)
- Serve on mini plates with a side of coconut jam
- Go wild and add mini ube pancake bites—seriously fun for brunch!
If you’re looking for other fun Filipino breakfast stuff, peep at mini ube pancake bites sweet fun Filipino breakfast. It’s another surefire crowd pleaser.
Common Questions
Can I freeze mini bibingka for later?
Totally, but reheat in the toaster oven or they turn weirdly chewy. I always stash a couple for crazy mornings.
What if I don’t have banana leaves?
No worries! Just bake on baking parchment or right in the muffin tin. You miss the smell, but not the taste.
Can I use all-purpose flour instead of rice flour?
Eh… you can, but the texture goes more pancake than rice cake. Not really the same magic.
Is it okay to skip the cheese topping?
Absolutely! Sometimes we do a splash of coconut cream and a bit of sugar instead. The kids love it both ways.
How do I keep mini bibingka from getting dry?
Don’t overbake. Pull them at the first sign of a golden top, then smother them with a dab of butter when they’re hot. Works every time.
Have Fun with Mini Bibingka!
Honestly, that’s it—mini bibingka is as easy as making a boxed cake mix, but a million times tastier. You’re only a few ingredients away from the ultimate merienda with this traditional Filipino rice cake for kids. Maybe next time, pull up the Bibingkute (Mini Bibingka) – AMCARMEN’S KITCHEN and see their twist, or even swing by My Pinoy Recipes for a traditional Filipino bibingka recipe if you wanna go classic. Give it a shot, even if you’re a little scared of baking. You’ll probably make some kid’s whole week—heck, maybe even your own! 
Mini Bibingka
Ingredients
For the Batter
- 1 cup rice flour preferably glutinous
- 1/2 cup sugar adjust to taste
- 1/2 tablespoon baking powder standard type
- 1 pinch salt
- 1 large egg can use whatever's in the fridge
- 3/4 cup coconut milk the thicker, the better
- 1/4 cup water tap water is fine
- 1/4 cup melted butter for richness
- optional banana leaves for enhanced aroma
- to taste grated cheese for topping
Instructions
Preparation
- In a large bowl, mix together rice flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, coconut milk, water, and melted butter.
- Combine both mixtures and mix until smooth.
Baking
- Preheat the oven to 350°F (175°C).
- Line muffin tins with cupcake liners or banana leaves.
- Pour the batter into the molds, filling them about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Topping & Serving
- Add grated cheese on top for the last 5 minutes of baking.
- Remove from the oven and serve hot.