Bibingka
Bibingka is a classic Filipino rice cake, often enjoyed during the holiday season, characterized by its soft texture and topped with salted eggs and cheese.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 2 cups rice flour This is the main ingredient.
- 1 cup coconut milk Full-fat for better flavor.
- 3/4 cup sugar Adjust based on desired sweetness.
- 3 large eggs Large eggs are preferred.
- 1 tbsp baking powder For leavening the cake.
- 1/4 cup butter Melted, for added richness.
- 4-5 pieces banana leaves For lining the pan, if available.
Toppings
- 2 pieces salted duck eggs Sliced for topping.
- 1 cup grated cheese Eden or cheddar cheese, not too fancy.
- 1/2 cup thick coconut flakes Optional for added texture.
- 1 tbsp butter For additional topping after baking.
- 1-2 tbsp sugar Optional for sweetness on top.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Line a baking pan with banana leaves or parchment paper.
- In a bowl, mix together rice flour, coconut milk, sugar, eggs, baking powder, and melted butter until just combined.
Baking
- Pour the batter into the prepared pan.
- Add the toppings: arrange sliced salted eggs and grated cheese on top.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, spread melted butter on top and sprinkle with sugar if desired.
Notes
Bibingka is best served warm. Reheat slices in the microwave for 10-20 seconds if needed. Store leftovers tightly wrapped in foil in the fridge, or freeze portions for later use. Experiment with different toppings to suit your taste.