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Filipino bibingka rice cake baked on banana leaf with salted egg, cheese, and grated coconut.

Filipino Bibingka

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Banana-leaf-lined Filipino rice cake with coconut milk, salted egg, cheese, butter, and grated coconut.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Filipino
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice Cake
  • 2 cups rice flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 3 large eggs
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter melted, plus more for serving
  • 2 large banana leaves softened over low heat
Toppings
  • 2 large salted duck eggs boiled and cut into wedges
  • 1/2 cup grated mild cheese
  • 1/2 cup freshly grated coconut

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Cake server

Method
 

Prepare:
  1. Heat the oven to 375 degrees F (190 degrees C). Line a 9-inch pan with softened banana leaves and brush lightly with butter.
  2. Whisk rice flour, sugar, baking powder, and salt. In another bowl whisk eggs, coconut milk, whole milk, and melted butter.
Bake:
  1. Fold the wet mixture into the dry just until smooth. Pour into the lined pan and arrange the salted egg wedges and half the cheese on top.
  2. Bake for 28 to 35 minutes until set and naturally browned at the edges. Add the remaining cheese for the final 5 minutes.
Serve:
  1. Cool for 15 minutes, brush with a little butter, and sprinkle with grated coconut. Cut into wedges and serve warm.

Nutrition

Calories: 360kcalCarbohydrates: 51gProtein: 7gFat: 15gSaturated Fat: 10gCholesterol: 105mgSodium: 430mgFiber: 2gSugar: 17g

Notes

  • Soften banana leaves briefly over low heat so they bend without splitting.
  • Bibingka is best warm on the day it is baked; refrigerate leftovers for up to three days.