📝 About This Recipe
Bibingka is the soul of Filipino Christmas, a soft and spongy rice cake traditionally baked in clay pots lined with charred banana leaves. It offers a sophisticated balance of sweetness from coconut milk and a savory punch from salted duck eggs and melted cheese. This recipe captures that iconic smoky aroma and pillowy texture that has made it a beloved street food staple and holiday centerpiece in the Philippines.
🥗 Ingredients
The Batter
- 2 cups Rice flour (not glutinous rice flour)
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 1/2 cups Coconut milk (full fat for best flavor)
- 1/2 cup Fresh milk (whole milk preferred)
- 3 large Eggs (beaten)
- 1/4 cup Melted butter (unsalted)
Toppings and Lining
- 2-3 large pieces Banana leaves (wiped clean and softened)
- 2 pieces Salted duck egg (sliced into thin wedges)
- 1/2 cup Queso de Bola or Cheddar cheese (grated)
- 1/4 cup Grated fresh coconut (for garnish)
- 2 tablespoons Extra butter (for brushing the finished cake)
- 1 tablespoon Muscovado or brown sugar (for sprinkling)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). If you have a broiler setting, you will use that briefly at the end.
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2
Prepare the banana leaves by passing them quickly over an open flame or dipping them in hot water until they become pliable and shiny. This prevents them from cracking.
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3
Line 4 to 6 individual tart molds or 6-inch cake pans with the softened banana leaves, ensuring the leaves cover the bottom and sides completely.
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4
In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
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5
In a separate bowl, combine the coconut milk, fresh milk, beaten eggs, and melted butter. Whisk until the mixture is uniform.
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6
Gradually pour the wet ingredients into the dry ingredients. Whisk continuously until the batter is smooth and free of large lumps.
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7
Strain the batter through a fine-mesh sieve into another bowl to ensure a perfectly silky texture.
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8
Pour the batter into the prepared lined molds, filling them about 3/4 of the way full to allow for rising.
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9
Place the molds on a baking sheet and bake in the center of the oven for 15 minutes.
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10
Carefully remove the baking sheet from the oven. Arrange the salted egg wedges on top of the partially set batter and sprinkle with half of the grated cheese.
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11
Return to the oven and bake for another 10-15 minutes, or until a toothpick inserted into the center comes out clean.
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12
Turn on the oven's broiler for the last 2 minutes of cooking. Watch closely as the top browns and the banana leaf edges char slightly to provide that signature smoky aroma.
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13
Remove from the oven. While still hot, brush the tops generously with the extra butter and sprinkle with the remaining cheese and a bit of muscovado sugar.
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14
Let the cakes rest for 5 minutes. Serve warm with a side of grated fresh coconut.
💡 Chef's Tips
Do not skip the banana leaves; they provide the essential 'smoky' flavor that defines an authentic Bibingka. If you cannot find rice flour, you can soak white rice overnight and grind it with a little water to make a traditional 'galapong' paste. Be careful not to over-mix the batter once the flour is added, as this can lead to a rubbery texture rather than a fluffy one. For an extra rich version, substitute the fresh milk with evaporated milk. Ensure your baking powder is fresh to guarantee the cakes rise properly and achieve that light, airy crumb.
🍽️ Serving Suggestions
Pair with a hot cup of Salabat (Filipino Ginger Tea) to balance the richness of the coconut. Serve alongside 'Tsokolate Eh', a thick Filipino hot chocolate made from cacao tablea. Enjoy as a mid-afternoon 'merienda' or a traditional post-Simbang Gabi breakfast. Add a slice of Kesong Puti (Filipino white cheese) on top for an even more savory profile. Top with a dollop of butter and extra muscovado sugar right before the first bite.