A fluffy, fragrant Filipino rice cake baked in banana leaves with coconut cream, melted butter, and cheesy topping—perfect for breakfast, merienda, or dessert!
Why You’ll Love This Recipe:
✔ Authentic texture (chewy from glutinous rice flour + light from rice flour)
✔ Rich coconut flavor with buttery sweetness
✔ Topped with melted cheese (classic Filipino touch!)
✔ Easy to make—no fancy tools needed
Ingredients
Wet Ingredients
- 2 large eggs
- ½ cup sugar (100g)
- 1½ cups coconut cream/milk (375ml)
- 3 tbsp melted unsalted butter (45ml)
Dry Ingredients
- ½ tsp salt (3g)
- 1 tbsp baking powder (8g)
- 1½ cups glutinous rice flour (190g)
- 1 cup rice flour (125g)
Mix-Ins & Toppings
- ¾ cup macapuno/coconut strings
- Grated cheese (cheddar or Edam)
- Banana leaves (for lining)
Step-by-Step Instructions
1️⃣ Prep & Preheat
- Preheat oven to 350°F (180°C).
- Prepare banana leaves: Wipe clean, briefly pass over flame to soften, then line molds (4″ for large, or smaller for mini bibingka).
2️⃣ Make the Batter
- In a bowl, whisk:
- Eggs + sugar
- Coconut cream + melted butter
- Salt + baking powder
- Sift in glutinous rice flour + rice flour.
- Mix until smooth (no lumps!).
- Fold in macapuno strings.
3️⃣ Bake to Perfection
- Pour batter into banana leaf-lined molds (fill ¾ full).
- Top with grated cheese.
- Bake 25 mins until golden and toothpick-clean.
4️⃣ Serve & Enjoy!
🍴 Best served warm with:
- Extra butter on top
- A sprinkle of sugar or grated coconut
Tips & Variations
✨ Pro Tips:
- No banana leaves? Use parchment paper, but add 1 tsp coconut oil for fragrance.
- For extra richness, brush baked bibingka with melted butter after baking.
🔄 Variations:
- Ube Bibingka: Add ½ cup ube halaya (purple yam jam) to the batter.
- Salted Egg Topping: Add sliced salted duck eggs before baking.
FAQs (Frequently Asked Questions)
1. Can I use all-purpose flour instead?
⚠️ No! The mix of glutinous + rice flour gives bibingka its signature chew.
2. Where can I find banana leaves?
🌿 Asian grocery stores or Latin markets (often frozen).
3. Can I make this without cheese?
✅ Yes, but cheese adds a salty-sweet contrast—try shredded coconut instead.
4. Why is my bibingka dense?
🔍 Possible reasons:
- Overmixed batter
- Old baking powder (test by mixing 1 tsp with hot water—it should bubble)
5. How long does it keep?
⏳ 2 days at room temp (covered), or 5 days refrigerated (reheat before serving).
Nutritional Info (Per Serving)
⏰ Prep Time: 15 mins | Bake Time: 25 mins
🔥 Calories: ~220 kcal | Servings: 6 large or 12 small
Final Thoughts
This Royal Bibingka is a taste of Filipino tradition—soft, fragrant, and impossible to resist! Perfect for sharing with family or savoring with coffee.
Tried it? Tag us in your bibingka pics! 📸👇
“Therefore, as we have opportunity, let us do good to all people.” — Galatians 6:10
Happy baking! 🙏✨
