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5.0 from 48 votes

Bibingka (Filipino Baked Coconut Rice Cakes)

This bibingka recipe will give you fluffy and sweet baked rice cakes with a salty topping like salted duck eggs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 cakes
Calories: 62063 kcal
Course: Dessert
Cuisine: Filipino

Ingredients

Bibingka
  • banana leaves enough to line your molds
  • 28.35 .35 g unsalted butter melted
  • 164 g white granulated sugar
  • 184 g coconut milk
  • 60 g whole milk
  • 170 g rice flour
  • 5 g baking powder
  • 1 g salt
Toppings (optional)
  • 1 salted duck egg sliced into quarters
  • unsweetened coconut shreds
  • cheddar cheese or velveeta shredded

Instructions

    Cup of Yum
  1. Preheat the oven to 400 °F.
  2. Carefully clean the banana leaves under running water, making sure not to rip them. If your banana leaves are tough, carefully warm them over a warm stove making sure not to have the fire or electric burners touch the banana leaves (or they will burn). Once the leaves are soft and moldable, line the molds with banana leaves. You can use scissors to cut off the excess banana leaves around the edge.
  3. In a large mixing bowl, cream together the melted butter and sugar until combined.
  4. Pour the coconut milk and whole milk and whisk until combined.
  5. Sift the rice flour, baking powder, and salt into the wet ingredients. Whisk together the ingredients until there are no more lumps. Pour the batter into the molds about 80% of the way up.
  6. Put the molds on a sheet pan to help stabilize the bibingka. Put the molds and sheet pan into the oven.
  7. After 9 minutes, add the salted egg topping to the bibingka and continue to bake for another 10 minutes. **NOTE: for coconut shreds, wait until 11 minutes to prevent burning the coconut. For cheese topping, wait until 19 minutes before adding to prevent burning the cheese.
  8. After 19 total minutes bake time, rotate the bibingka molds 180° to promote even baking since the back of the oven is usually hotter. Cook for an additional 5 minutes.
  9. Test the bibingka by pushing a cake tester or toothpicks into the middle of the bibingka. If it comes out clean, the bibingka should be done. If it’s wet, continue to cook for an additional 2 minutes and then check again. The bibingka should be firm in the middle and slightly golden on the top, but not burned.

Notes

  • IMPORTANT: I included ingredients by weight because this is more accurate for baking.
  • IMPORTANT: I included ingredients by weight because this is more accurate for baking.

Nutrition Information

Calories 620.63kcal (31%) Carbohydrates 103.22g (34%) Protein 5.32g (11%) Fat 22.2g (34%) Saturated Fat 17.05g (85%) Cholesterol 22.32mg (7%) Sodium 324.02mg (14%) Potassium 204.4mg (6%) Fiber 1.36g (5%) Sugar 55.64g (111%) Vitamin A 268.56IU (5%) Vitamin C 0.61mg (1%) Calcium 137.24mg (14%) Iron 2.41mg (13%)

Nutrition Facts

Serving: 4cakes

Amount Per Serving

Calories 62063

% Daily Value*

Calories 620.63kcal 31%
Carbohydrates 103.22g 34%
Protein 5.32g 11%
Fat 22.2g 34%
Saturated Fat 17.05g 85%
Cholesterol 22.32mg 7%
Sodium 324.02mg 14%
Potassium 204.4mg 4%
Fiber 1.36g 5%
Sugar 55.64g 111%
Vitamin A 268.56IU 5%
Vitamin C 0.61mg 1%
Calcium 137.24mg 14%
Iron 2.41mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.