Bibingka is a traditional Filipino dessert, which is normally served around Christmas time in the Philippines. However, that does not mean you can’t have this sweet coconut cake year-round! Check out the yumminess below in our bibingka recipe!
This cake is a savory side dish, yet it has an edge of sweetness that you will love. For this recipe, we will cook it in a cast-iron dish. This allows the cake to have a deeply golden crust, which you will not be complaining about. Additional coconut may be added to the top of the cake, along with the grated cheese. However, some people opt out of the additional coconut.
Check out the bibingka recipe below!
- 2 cups rice flour
- ½ cup glutinous rice flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
- 1 ½ cups coconut milk
- 3 eggs, lightly beaten
- 1 banana leaf (optional)
- 1 salted duck egg, sliced (optional)
- 1 cup grated queso de bola or Cheddar cheese
- ½ cup grated coconut, for topping (optional)
- Heat oven to 350 degrees.
- Whisk together the rice flours, baking powder, salt and sugar in a large bowl.
- In the center of the mixture make a well and pour in the melted butter, coconut milk and eggs.
- Whisk together again until the mixture is smooth.
- If you are using, wash and dry the banana leaf and line a 9-inch cast-iron skillet with it.
- Now you want to butter the leaf and trim the edges while leaving a 1- to 2-inch overhang.
- If you aren’t using the banana leaf, just generously grease the skillet with butter.
- Now pour the mixture into the skillet and bake for 15 minutes.
- Then remove from the oven and top it with salted egg and cheese.
- Return the cake back to the oven and bake until it’s golden and browned and a toothpick inserted into the center of the cake comes out clean, which should be about 20-25 minutes more.
- Remove from oven and brush with melted butter and sprinkle with coconut.