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0 from 12 votes

Bibingka (Filipino Coconut Milk Cake)

Yield: 1 (9 inch) round cake

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 people
Course: Dessert
Cuisine: Asian

Ingredients

To Prepare the Pan (optional)
  • 1 banana leaf, washed and dried
For the Cake Batter
  • 2 ½ c rice flour
  • 1 c sugar
  • 2 Tbsp baking powder
  • ¼ tsp salt
  • 1 can (13.66 oz) coconut milk
  • ¼ c milk
  • 3 eggs, lightly beaten
  • 3 Tbsp unsalted butter, melted and cooled
For the Topping
  • 2 oz queso fresco or shredded cheddar cheese
  • 1 hard boiled egg, peeled, diced and lightly salted

Instructions

    Cup of Yum
  1. Preheat your oven to 350F.
  2. (If using the banana leaf) grease a 9-inch cast-iron skillet with butter and line it with the leaf, overlapping the pieces so that there are no gaps. Butter the leaf and trim any edges, as needed.
  3. (If not using the banana leaf) grease your 9-inch cast-iron skillet with butter
  4. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until evenly combined.
  5. In another bowl, or large liquid measuring pitcher, combine coconut milk, milk, eggs, and butter. Whisk until blended.
  6. Pour the wet mixture into the rice flour mixture and gently stir until the batter is evenly moistened.
  7. Pour the mixture into the prepared skillet.
  8. Bake the cake for 15 minutes.
  9. Remove the cake from oven and sprinkle the top with the cheese and salted egg pieces.
  10. Return the cake to the oven and bake for an additional 30-35 minutes, until the cake is golden brown and toothpick inserted in the middle comes out clean.
  11. When done, remove the cake from the oven and let cool in the pan for 10-15 minutes.
  12. Serve warm.