Rice

Bibingka with Salted Egg and Cheese

Prep

15 mins

Cook

45 mins

Servings

FilipinoEasyBreakfastSnackDessertVegetarian

About this dish

A nostalgic Filipino rice cake that my Lola always made for Christmas morning, this bibingka is soft, slightly chewy, and studded with salty bites of salted egg and gooey cheese. Wrapped in banana leaves and baked until golden, it's a beautiful blend of sweet and savory that brings back memories of family gatherings.

Ingredients

UK and US measurements are both included for every recipe.

rice flour

grain

250 g

Imperial: 2 cups

baking powder

other

2 tsp

salt

seasoning

1/2 tsp

white sugar

other

150 g

Imperial: 3/4 cup

coconut milk

dairy

400 ml (1 can)

Imperial: 1 2/3 cups

unsalted butter, melted

fat

60 g

Imperial: 1/4 cup

salted duck egg

protein

2 pieces

cheddar cheese, grated

dairy

150 g

Imperial: 1 1/2 cups

banana leaves, for lining

other

2 large

egg

protein

2 large

Method

Prepare the banana leaves

5 minutes

Soften banana leaves over an open flame or in the oven until pliable. Line a 9-inch round baking pan with the leaves, letting the edges hang over the sides.

Mix the dry ingredients

5 minutes

In a large bowl, whisk together rice flour, baking powder, salt, and sugar.

Add the wet ingredients

5 minutes

Add coconut milk, melted butter, and eggs to the dry ingredients. Mix until smooth and lump-free.

Pour the batter

2 minutes

Pour the batter into the prepared pan.

Add the toppings

5 minutes

Slice the salted eggs lengthwise and arrange on top of the batter. Sprinkle generously with grated cheese.

Bake the bibingka

45 minutes

Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the top is golden and a toothpick inserted comes out clean.

Cool and serve

5 minutes

Let cool for a few minutes, then lift the bibingka using the overhanging banana leaves. Brush with additional melted butter and serve warm.

Equipment

9-inch round baking pan
Banana leaves
Mixing bowls
Whisk
Oven

Nutrition facts

420 kcal

Calories

8 g

Protein

52 g

Carbohydrates

15 g

Fat

1 g

Fiber

450 mg

Sodium

Tips

If you can't find fresh banana leaves, you can use parchment paper, but the banana leaves add a subtle aroma that's essential to authentic bibingka.
Make sure your baking powder is fresh to ensure the bibingka rises properly.
For a more pronounced salty-sweet contrast, use a strong-flavored cheese like sharp cheddar or even a bit of salted butter on top after baking.
Bibingka is best enjoyed warm, so if you have leftovers, reheat them in the oven or a toaster oven to maintain the texture.

Serving suggestions

Serve warm, brushed with butter, and enjoy with coffee or hot chocolate. It's a staple during Christmas in the Philippines.

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Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.