Bibingka (Filipino Coconut Rice Cake)

Name: Bibingka (Filipino Coconut Rice Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: rice flour 220 g; coconut milk 250 ml; milk 100 ml; sugar 90 g; baking powder 1 tsp; eggs 2 ea; butter 25 g; salt 0.25 tsp

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

In the Philippines, bibingka is sold outside churches after the dawn Masses of the Christmas season, baked in clay pots lined with banana leaves over charcoal.

Coals above and below cook both surfaces at once and keep the inside moist, while the leaves leave a green fragrance and faint dark marks on the underside. This version swaps all that for a round pan in a regular oven, and it leaves out the salted duck egg and coconut slices that vendors press on top midway. Rice flour and coconut milk give a texture somewhere between a rice cake and a sponge cake: a little chewy, but still soft and springy.

Ingredients

servings

IngredientAmount

eggs2 ea

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Instructions

6 steps

1

Preheat oven to 180C.

Using a pastry brush, coat the inside of a 25cm round pan evenly with melted butter.
2

In a large bowl, combine 220g rice flour, 90g sugar, 1 tsp baking powder, and 1/4 tsp salt.

Whisk for 30 seconds until evenly blended.
3

In a separate bowl, beat 2 eggs lightly, then stir in 250ml coconut milk and 100ml milk.

Pour over the dry ingredients and whisk until smooth with no lumps.
4

Pour the batter evenly into the prepared pan, then spoon the remaining melted butter over the entire surface to ensure even browning.
5

Place on the middle rack of the preheated oven and bake 25-30 minutes.

From the 20-minute mark, check the surface. Remove when a skewer inserted in the center comes out clean and the top is golden brown.
6

Transfer the pan to a wire rack and cool for 10 minutes.

Cut into 8 pieces with a sharp knife and serve warm.