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.
- 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 salted duck egg (sliced into 6 pieces), optional
- 6 tablespoons/60 grams grated queso de bola or Edam cheese (such as Babybel Original)
- Melted butter
- Shredded coconut
- Shredded cheese
Gather the ingredients. Preheat the oven to 400 F.
If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.
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.
In a medium bowl, combine the coconut milk, melted butter, and egg.
Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.
Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.
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.
Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.
Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy!
- 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.