Bibingka
A traditional Filipino rice cake flavored with salted egg and cheese, perfect for the holidays.
Servings: 8 servings
Calories: 250kcal
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.
Notes
Do not skip the banana leaves unless absolutely necessary; they provide essential flavor. Adjust sweetness to your taste, and note that salted duck eggs are non-negotiable for authenticity.