Bibingka is one of those foods that just hits different during the holidays, you know? You smell someone grilling it at the night market and suddenly, boom, you’re ten years old again and your grandma’s handing you a slice. Sometimes, though, those cravings strike and you’re nowhere near a Filipino bakery. Super frustrating. Especially when you’re scrolling Instagram and everyone’s making it look easy (it’s not always). For folks wanting to recreate those homey flavors in their own kitchen, I’ve put together my go-to Traditional Filipino Bibingka Recipe (Rice Cake with Salted Egg and Cheese) below. Check out my take on other classic Filipino sweets like Ube Halaya and how to prep the best sticky rice with Kakanin Recipes if you’re into that stuff too. 
Ingredients
You’ll need some pretty specific stuff for this one, but I promise, it really pulls together in the end. Here’s what I grab every time:
- 2 cups of rice flour (don’t swap this for regular flour unless you want sadness)
- 1 tablespoon baking powder
- Half cup sugar (I don’t like mine too sweet)
- 1/4 teaspoon salt
- 3/4 cup coconut milk (the canned kind is easiest)
- 2/3 cup water
- 3 eggs (room temp if you can remember)
- 1/4 cup melted unsalted butter (plus extra for brushing)
- 2 salted duck eggs (sliced, and yes, you want the real thing)
- 1 cup grated cheddar cheese (it’s fine if it’s not fancy cheese)
- Banana leaves (optional but soooo good for flavor)
Don’t forget: a little extra sugar and cheese for on top. Not totally required, but… why not? 
Preparation
Okay, here’s where you make a bit of a mess. I always start by preheating the oven to 375°F. If you’ve got banana leaves, wash them first, wipe ‘em dry, and then wave them slightly over the fire (careful, don’t burn down your kitchen) just to soften them up. It makes everything easier to fold into your cake tin.
Line your pans with the banana leaves. Brush ‘em with melted butter so they don’t stick like crazy. In a big bowl, whisk the rice flour, baking powder, sugar, and salt. Another bowl for wet ingredients: that’s the coconut milk, water, eggs, and more butter. Mix until it’s smooth-ish, no need to go at it like a fitness instructor.
Pour the wet into the dry ingredients and stir…but don’t go overboard. Just enough that it comes together. Lumps are normal. If it looks like pancake batter, you nailed it.
Now you pour this mix into your banana leaf-lined tins, but don’t fill it all the way — it’s gonna puff up. Top it with the salted egg slices and cheddar cheese. 
Baking Instructions
Shove those pans into the oven (careful — it gets really hot) and bake for about 25 to 30 minutes. If your oven’s unpredictable like mine, check it at 20. The edges should look golden, and a toothpick poked in the center should mostly come out clean. Fork works too, I won’t judge.
After baking, brush more butter on top. Some folks like to throw on extra sugar and cheese right after, while it’s still molten — it sort of melts in and makes a gooey crust. I can’t resist that. Let it cool down a touch before cutting or you’ll burn your tongue (done it…twice).
This recipe is the real deal. It tastes just like the ones from the Christmas market back home! My family actually requests it every year now.
Tips
Everyone’s got hacks for this stuff, so here’s mine:
Don’t skip the banana leaves unless you absolutely have to. They make it taste like Christmas.
Mess with the sugar if you want it sweeter — some people do half white and half brown for extra flavor.
Salted egg is non-negotiable for “Traditional Filipino Bibingka Recipe (Rice Cake with Salted Egg and Cheese).” Regular hard-boiled eggs just don’t cut it.
If you only have a toaster oven (we’ve all been there), use a smaller pan and bake in batches. Watch it like a hawk so you don’t scorch the leaves.
Serving Ideas
Let’s be honest, everyone’s got their way of eating bibingka. Here’s mine, and some other ideas:
- Best eaten warm, straight out of the tin, with coconut or butter on top.
- Pair it with a hot cup of tsokolate (Filipino hot chocolate) if you can find it.
- Sprinkle toasted coconut or even more grated cheese for the “five-star restaurant” effect.
- Share with folks (or…don’t, I get it, some days you just need the whole pan for yourself).
Common Questions
Can I use regular chicken eggs instead of salted duck eggs?
You can, but honestly it’s not the same. Salted duck eggs are key for the right flavor.
Help! My bibingka is too dense, what happened?
You probably mixed the batter too much. Next time, go gentle, just fold together until it’s combined.
Is coconut milk a must?
If you want traditional flavor, yes. Other milk works but it’s just not quite right.
Where can I buy banana leaves?
Check the freezer aisle at Asian groceries. If you can’t find any, skip them, but know you’re missing a whole layer of goodness.
How do I store leftovers?
Wrap in foil and keep in the fridge. Best if you warm it in the oven again before eating.
Ready to Bake? Let Me Know How Yours Turns Out!
See? Making Traditional Filipino Bibingka Recipe (Rice Cake with Salted Egg and Cheese) at home isn’t magic, although it might taste magical the first time you get it right. Just remember, don’t worry if it’s not perfect — part of the fun’s in the baking (and maybe the mess, too). For more ideas, you can check out this amazing Bibingka – Filipino Coconut Cake from Zestuous or even take inspiration from this Guide to Bibingka. Go ahead, give it a try, bring a slice to your next brunch, and hey, share your pics. I promise you’ll never look at boxed cake mix the same way again. 
Bibingka
Ingredients
Main Ingredients
- 2 cups rice flour Don't swap this for regular flour unless you want sadness.
- 1 tablespoon baking powder
- 0.5 cup sugar Adjust to desired sweetness.
- 0.25 teaspoon salt
- 0.75 cup coconut milk The canned kind is easiest.
- 0.67 cup water
- 3 pieces eggs Room temperature if possible.
- 0.25 cup melted unsalted butter Plus extra for brushing.
- 2 pieces salted duck eggs Sliced.
- 1 cup grated cheddar cheese Regular cheese is fine.
- banana leaves Optional but adds great flavor.
- extra sugar and cheese For topping, not required.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using banana leaves, wash them and soften over the fire.
- Line your pans with banana leaves and brush with melted butter.
- In a large bowl, whisk together the rice flour, baking powder, sugar, and salt.
- In another bowl, mix the coconut milk, water, eggs, and extra butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined; lumps are okay.
- Pour the mixture into the lined tins, filling them about halfway. Top with salted egg slices and cheddar cheese.
Baking
- Bake in the preheated oven for about 25 to 30 minutes.
- Check for doneness at 20 minutes; edges should be golden and a toothpick should come out mostly clean.
- Brush with more melted butter on top right after baking, optionally add extra sugar and cheese while it's still warm.
- Allow to cool slightly before cutting.
