Bibingka (Filipino Coconut-Rice Cake)
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/320 grams rice flour
- ½cup/55 grams glutinous rice flour
- 1tablespoon baking powder
- 1teaspoon salt
- ¾cup/150 grams granulated sugar
- ⅓cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
- 1½cups/355 milliliters coconut milk
- 3eggs, lightly beaten
- 1banana leaf (optional)
- 1salted duck egg, sliced (optional)
- 1cup/80 grams grated queso de bola or Cheddar cheese
- ½cup/52 grams grated coconut, for topping (optional)
Nutritional analysis per serving (6 servings)
706 calories; 37 grams fat; 25 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 13 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
- Step 2
Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
- Step 3
Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.
- Salted duck eggs are available at many Asian markets.
Private Notes
Comments
A version I am familiar with used a slice of fresh carabao cheese placed on top of the mix as it baked, a good substitute would be queso fresco. The cheese provides a salty contrast to the binbingka's sweetness. It was quickly baked in a covered pan over a charcoal fire. Village vendors had stands where they prepared them for travelers. Variant to bibingka are more cakelike, others like rice pudding, the variety added to the joy of eating as you travelled from region to region.
I used ricotta salata (Italian cheese) I soaked it overnight first to reduce the brine. It is closest to the Filipino native "carabao cheese".
What is glutinous rice flour and where can I buy it? If I can't find it, what is a good substitute?
I made this cake for an older, lactose-intolerant friend’s birthday, and it was a big hit. Fragrant from the banana leaf and coconut, it presents festively! It was easy to work with the banana leaf in the pan, nothing about the recipe is fussy. Well, but I’m making salted duck eggs at home now, so next time I bake this I’ll use one of those.
I made this, not knowing what it is supposed to be eaten with or how it is supposed to taste. It turned out dry (despite adding a tiny bit more coconut milk, butter, sugar) with a hint of sweetness and the cheese fell off once the cake was sliced. We ate it with ice cream/maple whipped cream. Will not make again until we figure out what it goes with, perhaps after visiting the Philippines. Perhaps this a stand-in for cornbreads at Thanksgiving..?
Used one can of coconut milk for ease - no impact on cake Half a cup of coconut palm sugar instead of granulated sugar for stronger coconut flavor