Bibingka Filipino Rice Cake
Bibingka is a traditional Filipino rice cake made from ground glutinous rice, coconut milk, and eggs, baked until it develops a soft, pillowy texture with slightly caramelized edges and a golden top. It is most closely associated with the Christmas season and is typically sold outside churches during early morning Misa de Gallo masses.
A soft and fragrant Filipino coconut rice cake topped with salted egg and cheese, perfect for the holidays.
Nutrition per serving
Ingredients
Base
Liquid
Binder
Sweetener
Topping
Instructions
Mix the Batter
In a large mixing bowl, whisk together the glutinous rice flour, sugar, beaten eggs, and coconut milk until a smooth and lump-free batter forms. The batter will be fairly thin and pourable. If your batter has lumps, pass it through a fine mesh strainer before baking. Allow it to rest for 10 minutes.
Prepare the Pan and Bake
Preheat your oven to 375 degrees Fahrenheit. Grease a round 9-inch cake pan or individual banana leaf-lined ramekins generously with butter. Pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake has set through the center and the top is beginning to turn light golden.
Add Toppings and Continue Baking
Remove the bibingka from the oven and arrange the sliced salted duck eggs over the top, pressing them gently into the surface. Scatter the grated cheese generously over the top and return the cake to the oven. Broil on high for 3 to 5 minutes until the cheese melts and the top develops golden-brown caramelized spots.
Brush with Butter and Serve
Remove from the oven and immediately brush the hot surface of the bibingka generously with softened butter to give it a glossy, rich finish. Let it cool for 5 minutes before slicing. Serve warm alongside a cup of hot salabat ginger tea or thick hot chocolate for an authentic Filipino experience.
Substitutions
Common mistakes
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