BibingkaCoconut Rice Cake

Name: Bibingka (Coconut Rice Cake)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Philippines
Ingredients: 4 pcs Banana Leaf (wiped clean); 250 g White Rice Flour; 8 g Baking Powder; 4 g Salt; 80 g White Sugar; 300 ml Coconut Milk; 150 ml Coconut Cream; 2 pcs Egg (beaten); 80 g Cheddar Cheese (grated); 60 g Unsalted Butter (melted)

Bibingka is a Filipino rice cake often baked in banana leaf. This oven version uses coconut milk and coconut cream, then finishes the warm cake with cheese and butter.

Prep

20m

Cook

30m

Serves

Regional versions

Compare how this dish changes by country.

Philippines
Timor-Leste

Estimated

Nutrition

Per serving

564kcal

Calories

10g

Protein

36g

Fat

53g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Lining

4pcs
Banana Leaf (wiped clean)

Batter

250g
White Rice Flour
8g
Baking Powder
4g
Salt
80g
White Sugar
300ml
Coconut Milk
150ml
Coconut Cream
2pcs
Egg (beaten)

Topping

80g
Cheddar Cheese (grated)

Finishing

60g
Unsalted Butter (melted)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Preheat the oven to 180°C (350°F).
02
Place the banana leaves in the baking pan and let them sit flat against the base and sides.
03
Whisk together the white rice flour, baking powder, salt, and white sugar in a bowl.
04
Add the coconut milk, coconut cream, and eggs, then whisk until the batter is smooth.
05
Pour the batter into the lined pan and bake until the cake is set and lightly golden around the edges.
06
Scatter the cheddar cheese evenly over the hot cake.
07
Return the cake to the oven briefly so the cheese softens.
08
Brush the top with the unsalted butter and serve warm.

Ratings & Reviews

No reviews yet.