Traditional Filipino Bibingka Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup rice flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup freshly grated coconut
  • 2 salted eggs, sliced
  • 1/4 cup grated Edam or cheddar cheese
  • Fresh banana leaves for lining

Steps and instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare your baking pan by lining it with a banana leaf. If banana leaves are not readily available, you can also use a greased baking pan.
  3. In a large bowl, combine the rice flour, all-purpose flour, sugar, baking powder, and salt. Whisk until well mixed.
  4. In another bowl, beat the eggs. Then add the milk, coconut milk, melted butter, and vanilla extract. Mix well.
  5. Gradually add the dry ingredients to the wet mixture. Mix until the batter is smooth.
  6. Pour the batter into the prepared pan.
  7. Arrange the sliced salted eggs on top of the batter and sprinkle the grated cheese over it.
  8. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. After removing the bibingka from the oven, sprinkle the freshly grated coconut on top. Allow it to cool before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the dry and wet ingredients.
  • Whisk - Used to mix the dry ingredients together.
  • Measuring Cups - For accurately measuring the ingredients.
  • Measuring Spoons - To measure smaller quantities of ingredients like baking powder and salt.
  • Baking Pan - The container where the bibingka will be baked.
  • Banana Leaves - Used to line the baking pan, traditional but optional.
  • Grater - To grate the coconut for topping.
  • Knife - To slice the salted eggs and cut the bibingka into serving portions.
  • Oven - Required to bake the bibingka.

Recipe variations

  • Use glutinous rice flour instead of rice flour for a sticky and chewy texture.
  • Add grated cheese to the batter for a cheesier bibingka.
  • Replace the salted eggs with sliced preserved duck eggs for a different flavor.
  • Add a layer of macapuno (sweetened coconut sport) between the batter for a sweet surprise.
  • Include toppings such as sliced mangoes, pineapple chunks, or raisins for added flavor and texture.
  • Experiment with different types of flour, such as cassava flour or coconut flour, for a gluten-free option.
  • Try using coconut sugar instead of regular sugar for a more natural and caramel-like sweetness.
  • For a savory twist, add cooked shredded chicken or salted fish flakes to the batter.
  • Instead of baking, you can also cook the bibingka in a traditional clay pot or a cast-iron skillet over a charcoal stove for a more authentic taste.

Recipe overview

"Bibingka is a traditional Filipino dessert made from rice flour and coconut milk, frequently enjoyed during the holiday season. This moist and delicious cake is characterized by its toppings of salted egg and cheese, giving it a perfect balance of sweet and savory flavors. This recipe will guide you through the steps to make your own bibingka at home. You'll mix the dry ingredients, prepare a separate mixture of the wet ingredients, then combine the two. Once the batter is smooth, it's poured into a banana leaf-lined pan, topped with slices of salted egg and a sprinkle of cheese, then baked to perfection. The finishing touch is a generous sprinkle of freshly grated coconut. Expect to be delighted by the harmonious combination of flavors in this classic Filipino treat."

Common questions

  1. Can I substitute rice flour with another type of flour? Yes, you can substitute rice flour with glutinous rice flour for a chewier texture. However, it will alter the traditional taste of bibingka.
  2. Can I use coconut flour instead of grated coconut? Coconut flour has a different texture, so it is not recommended as a substitute for grated coconut in this recipe.
  3. Can I use canned coconut milk? Yes, you can use canned coconut milk as a substitute for freshly extracted coconut milk. Just make sure to shake the can well before measuring.
  4. Can I skip the banana leaf lining? While banana leaf lining adds a traditional touch to the bibingka, you can skip it and use a greased baking pan instead.
  5. Can I freeze bibingka? Yes, you can freeze bibingka. Allow it to cool completely, then wrap it tightly with plastic wrap and store in the freezer for up to 2 months. Thaw and reheat before serving.

Serving dishes and utensils

  • Mixing bowls - Use bowls to mix the dry and wet ingredients separately.
  • Whisk - Whisk the dry ingredients together until well mixed.
  • Measuring cups and spoons - Use these to accurately measure the ingredients.
  • Baking pan - Use a baking pan to hold and bake the bibingka.
  • Banana leaves or greased baking pan - Line the baking pan with banana leaves for traditional flavor or grease it if banana leaves are not available.
  • Toothpick - Use a toothpick to check if the bibingka is fully baked.
  • Grater - Grate fresh coconut for the topping.
  • Knife - Use a knife to slice the salted eggs and to serve the bibingka.
  • Oven - Preheat and use an oven to bake the bibingka.
  • Cooling rack - Place the bibingka on a cooling rack to cool down before serving.

Origin stories

Bibingka is a cherished culinary gem that hails from the Philippines. Its origins reach as far back as the early native Filipinos who ingeniously used available resources to create a cake baked over coals, akin to their traditional method of rice cooking. The prominence of bibingka took a festive turn when it began to be associated with the Christmas season, sold outside churches during the traditional Misa de Gallo or dawn masses. The cake, warm and freshly baked, would be a delightful treat in the cool morning air. Today, bibingka is not just a holiday fare but a year-round delicacy, a sweet testament to Filipino innovation and the enduring charm of traditional cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.