Bibingka Recipe

Get ready for the ultimate comfort food! Baked in soft banana leaves with melted cheese and salted egg, this bibingka recipe delivers the perfect sweet-and-savory balance. It’s warm, flavorful, fluffy, and just right for comfortable holiday mornings or anytime you need a taste of home.

Do you love cheese on your desserts? If so, this delicious bibingka recipe would taste great when topped with grated cheese! You will also love it if you taste our rich, creamy cassava cake with our best-ever puto bungbong!

Jump to:

• What is the Bibingka recipe?
• Ingredients
• Substitutions & Variations
• Storage Tips
• Top Tips
• FAQ
• Bibingka Recipe

What is the Bibingka recipe?

The Bibingka recipe is a Filipino rice cake that everyone loves. It is made with ingredients like rice flour, coconut milk, sugar, and eggs. The cake is traditionally baked in banana leaves over coals, giving this bibingka recipe a nice, earthy, slightly smoky smell. What makes this special is the sweet-and-salty taste; it is especially good when you put melted cheese on top, then add some salted egg slices and grated coconut.

Growing up in the Philippines, Christmas season always meant hanging around the yard, watching my grandma bake bibingka the old-school way over hot coals. Before the sun was up, the crisp morning air would smell of banana leaves and toasted coconut. I would watch her lift the lid of the clay pot carefully, ready to top each warm cake with butter and salted egg. A cup of hot tsokolate at her table with my cousins made every bite a warm hug. It was more than a holiday treat; it was how she kept our family close.

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

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.

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

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.

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

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.

Top Tips

Don’t skip lining the pans with banana leaves! Passing them quickly over an open flame softens the leaves, infusing your bibingka with its signature aromatic flavor while preventing sticking.

FAQ

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