Bibingka
A fluffy, buttery rice cake infused with coconut milk and baked in banana leaves for a distinct, smoky-sweet flavor.
40 min
Easy
Filipina
6 servings
The story behind
I’ll never forget the smoky aroma of Bibingka wafting through the air during the holiday season in Manila. It’s traditionally baked in clay pots with coals on top and bottom, which gives it that incredible charred finish. It’s such a unique treat because it’s not just sweet—the salted egg or cheese on top adds a savory kick that keeps you coming back for more. It’s the perfect 'merienda' or late-afternoon snack. I love having mine with a hot cup of ginger tea (salabat) or a local brew. It’s one of those recipes that feels like home, even if you're thousands of miles away.
Instructions
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1Line your small baking tins with pieces of banana leaf; this acts as both a non-stick liner and a flavor enhancer.
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2Whisk the eggs and sugar until pale, then stir in the coconut milk and melted butter until well combined.
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3Slowly fold in the rice flour until the batter is smooth and free of any dry spots.
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4Fill the lined tins about 3/4 full and bake at 180°C. When they start to set, quickly add the cheese slices on top.
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5Bake until the tops are golden brown and a toothpick comes out clean. Serve warm with an extra brush of butter!
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