Bibingka is a moist, rich cake served at family get-togethers or parties. It’s a holiday favorite in the Philippines traditionally eaten during the Christmas season. Some of the notable ingredients are coconut milk, rice flour, butter, and sugar.
Tips on How to Make Bibingka
- Do you love cheese on your desserts? If so, this delicious Bibingka recipe would taste great when topped with grated cheese! You can top it with cheese before putting it in the oven or before serving it.
- Do you know that Filipinos bake their bibingka on a baking dish lined with banana leaves? Not only it is economical to use as a liner, but it also adds a delicious aroma to the bibingka
- If you are not using a non-stick baking dish, you can line it with parchment paper to prevent the bibingka from sticking to the pan
- For bibingka, you can use various toppings like white cheese, cheddar cheese, slices of salted egg, or sweetened shredded coconut
- If an oven is not available, you can use a traditional oven which uses coals on top (usually found and used in the Philippines)
- Always sift the dry ingredients before measuring to avoid lumps in your bibingka mixture
How to Make Bibingka:
Before starting to mix the ingredients for the Bibingka, preheat oven to 350F and grease 13×9 inch pan.
Here are the ingredients for the Bibingka recipe. The ingredients might make this recipe complicated to make but truly, it is very easy to whip up.
In a large bowl mix together the cream cheese and sugar until creamy:
Add the eggs, vanilla extract, cream of coconut, butter, evaporated milk and mix:
You should mix it well until the batter looks like this:
Then add the crushed pineapples, sweet rice flour, baking powder until it’s well incorporated:
The final batter should be smooth and without lumps from the sweet rice flour:
Pour into pan, Sprinkle with brown sugar and bake it for 50 minutes to 1 hour.**
Allow to completely before serving:
Here is an up-close shot of the bibingka slice. It looks and is really very delicious!
If you are serving it for a crowd, place it on a colorful and festive plate 🙂
Frequently Asked Questions for Bibingka recipe:
Q: Can I make this recipe using any kind of milk?
A: Yes, you can. Any milk will do as a substitute for this recipe.
Q: Can I use cassava flour instead?
A: Cassava flour is often used for desserts like cassava cake. Using cassava flour in this recipe would result in a glutinous bibingka. Bibingka usually has a cake-like texture after baking.
Q: Can I use a steamer instead of an oven?
A: Yes you can. It will not affect the taste, but it might have a slightly different texture as compared to baking bibingka in an oven. Usually, steaming desserts would result in a softer texture.
Q: Can someone tell the origin of the bibingka dessert?
A: Bibingka is famous in the Philippines and it is a traditional dessert for them especially during the holidays.
I’ve got the full recipe below, plus a video if you’d like more guidance. Enjoy!
More Filipino Desserts that are Easy to Make:
- one 8-oz. package cream cheese
- 1 ¼ cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 stick (1/2 cup) melted butter
- one 15-oz. can cream of coconut
- 1 cup evaporated milk
- one 8-oz. can crushed pineapple
- 1 lb. (3 ½ cups) sweet rice flour
- 1 tablespoon baking powder
- 1–2 tablespoons brown sugar
- grated cheese*
- Preheat oven to 350F, grease 13×9 inch pan
- In a large bowl mix together the cream cheese and sugar until creamy.
- Add the eggs, vanilla extract, cream of coconut, butter, evaporated milk and mix
- Then add the crushed pineapples, sweet rice flour, baking powder until it’s well incorporated.
- Pour into pan, Sprinkle with brown sugar and bake it for 50 minutes to 1 hour.**
- Allow to completely and serve.
**45 minutes into baking, add cheese.
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