Bibingka

Turn this sweet and savory coconut rice cake into individual servings

Individual Bibingkas

Arlyn Osborne / The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Yield: 6 rice cakes
Nutrition Facts (per serving)
351 Calories
16g Fat
47g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 351
% Daily Value*
Total Fat 16g 20%
Saturated Fat 11g 55%
Cholesterol 60mg 20%
Sodium 470mg 20%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 6g
Vitamin C 0mg 0%
Calcium 220mg 17%
Iron 1mg 4%
Potassium 109mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bibingka, a sweet and savory coconut rice cake, is a favorite in the Philippines. This dessert is especially celebrated during the Christmas holiday but remains a popular street food year-round. Though the cake is sweet, it's the notes of savoriness that make this dessert so special.

If you choose not to use the salted duck egg, don't skip out on the cheese. It adds an amazing layer of creaminess that make it the swoon-worthy treat its known as. The banana leaf contributes a mild earthy flavor, while also doubling as a nonstick liner, but you can also use cupcake liners or nonstick spray.

This recipe turns the traditional cake into individual servings for easy sharing and snacking. These smaller portions are common with street vendors, but we provide instructions for a large 9-inch variation in the tips section, if desired.

Ingredients

  • Nonstick spray, optional

  • 1 banana leaf, optional

  • 1 cup (105 grams) rice flour (not glutinous)

  • 3/4 cup (150 grams) granulated sugar

  • 2 1/4 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 1 cup unsweetened coconut milk

  • 2 tablespoons unsalted butter, melted

  • 1 large egg, beaten

  • 1 egg salted duck egg, sliced into 6 pieces, optional

  • 6 tablespoons (60 grams) grated queso de bola or Edam cheese, such as Babybel Original

Garnish:

  • Melted butter, for garnish

  • Shredded coconut, for garnish

  • Shredded cheese, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F. 

  2. If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.

  3. If using a banana leaf, use the top of a small bowl or plate to trace and cut 6 rounds from the banana leaf, about 5 1/2 to 6 inches in diameter. Line each jumbo muffin mold with a banana leaf round. 

  4. In a large bowl, combine the rice flour, granulated sugar, baking powder, and salt.

  5. In a medium bowl, combine the coconut milk, melted butter, and egg. 

  6. Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.

  7. Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.

  8. Bake for 10 minutes. Remove from the oven and top each bibingka with a slice of salted egg, if using, and 1 tablespoon of cheese.

  9. Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.

  10. Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy.

Tips

  • There is no need to spray the banana leaf with nonstick spray. 
  • You can also make this recipe in a cast-iron skillet or 9-inch cake pan. Adjust baking time as needed.