This easy baked bibingka recipe brings you the ultimate warm, fluffy treat, baked right in a pan with creamy cream cheese and sweet pineapple for a perfect sweet-savory bite every time.

bibingka slices, A Filipino dessert on a green plate

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What Is the Bibingka Recipe?
Ingredients
Substitutions & Variations
Storage Tips
FAQ
Easy Baked Bibingka Recipe

What Is the Bibingka Recipe?

Bibingka is a traditional Filipino rice cake made with rice flour, coconut milk, sugar, and eggs. Traditionally baked in banana leaves over coals to impart a subtle smoky aroma, it has a signature sweet-and-salty taste, best enjoyed topped with melted cheese, egg slices, and grated cheese.

Growing up in the United States, I loved hearing stories about my grandma making bibingka the traditional way back home. Baking it over hot coals in clay pots, wrapped in banana leaves and topped with salted egg.

Filipino dessert Bibingka slices on a green plate

I wasn’t able to recreate that particular old-school setup in my own kitchen, but missing her classic recipe inspired me to put my own modern spin on it. By redefining her traditional dish with my own version, I get to honor those family roots while creating a cozy new tradition of my own.

Ingredients

Listed below are all the ingredients you will need for your bibingka recipe:

package cream cheese
granulated sugar
eggs
vanilla
canned cream of coconut
canned crushed pineapple
coconut milk
glutinous rice flour
baking powder
brown sugar
grated cheese
butter

bibingka ingredients: vanilla, cream cheese, evaporated milk, coconut milk, baking powder, crushed pineapple, eggs, butter, granulated sugar, glutinous rice

Instructions

Before mixing the ingredients for the bibingka recipe, preheat the oven to 350°F and grease the 13x9-inch pan.

In a large bowl, mix the cream cheese and sugar until it's creamy.

mixed ingredients of bibingka recipe mixed with a hand beater on a clear bowl

Add the eggs, vanilla extract, cream of coconut, butter, and evaporated milk, and mix.

eggs, vanilla, milk and mixed ingredients for bibingka recipe

You should mix it well until the batter looks like this.

Then add the crushed pineapples, sweet rice flour, and baking powder until it’s well incorporated.

mixing flour to bibingka batter using a hand mixer

The final batter should be smooth and without lumps from the sweet rice flour.

ready to bake bibingka batter in a clear bowl

Pour into a pan, sprinkle with brown sugar, and bake for 50 minutes to 1 hour.

Allow to cool completely before serving.

Here is an up-close shot of the bibingka slice. Soft, fluffy, and every bit as delicious as it looks!

Substitutions & Variations

You don't need traditional clay pots to make this classic Filipino dessert at home. If banana leaves aren't available, line your pan with aluminum foil brushed with butter to prevent sticking. For a smooth batter and faster prep time, make sure all wet ingredients like coconut milk, butter, and eggs are at room temperature before mixing.

Texture: Swap regular rice flour for glutinous rice flour to create a chewier Royal Bibingka style.

Toppings: Replace salted duck eggs with cheddar cheese, or finish with a drizzle of condensed milk.

Flavor: Stir a splash of pandan extract or ube halaya into your liquid mix for extra color and flavor.

Storage Tips

To keep your classic bibingka fresh and tasty, let the baked rice cakes cool completely before placing them in an airtight container lined with greaseproof paper to keep them moist.

If you’re going to reheat them later, gently whisk a thin layer of melted butter on top before placing them back in the molds to keep the mixture soft, tasty, and as light as it was when you first baked it.

FAQ

Where did bibingka originate?

Bibingka originated in the Philippines, where it is a traditional native rice cake (kakanin). While early pre-colonial versions were simple mixtures of ground rice and water cooked in clay pots, some culinary historians note linguistic and trade ties to Southeast Asia and China.

What's the secret to the best bibingka?

The secret to the best bibingka is a mix of authentic banana leaf lining, rich coconut milk, and the perfect balance of sweet and salty toppings like salted egg and cheese, baked until smoky and soft.

Can I use rice flour instead of glutinous rice flour for bibingka?

Yes, you can use regular rice flour instead of glutinous rice flour for bibingka, but the texture and leavening requirements will change.

How to make bibingka without an oven?

To make soft and fluffy bibingka without an oven, you can cook the batter in a covered frying pan or skillet on your stovetop over low heat. Line your pan with banana leaves for that classic aroma and to keep the bottom from burning.

How many days does bibingka last?

Bibingka lasts for 2 to 3 days at room temperature when wrapped well. Because it contains coconut milk, dairy, and eggs, it spoils fast if left out too long