Dessert
Bibingka with Cheese and Butter
About this dish
This classic Filipino rice cake, made with rice flour and coconut milk, gets a rich upgrade with salty cheese and creamy butter. Baked in banana leaves, it develops a tender crumb and a slightly charred, smoky top that reminds me of early morning Mass during the Christmas season.
My Lola always served it steaming hot with a pat of butter melting into the center—this recipe brings back those cherished moments.
Ingredients
UK and US measurements are both included for every recipe.
Rice flour
grain250 g
Imperial measurement: 2 cups
Baking powder
seasoning2 tsp
Salt
seasoning1/2 tsp
Unsalted butter, melted
fat120 g
Imperial measurement: 1/2 cup
Granulated sugar
other150 g
Imperial measurement: 3/4 cup
Large eggs
protein3
Coconut milk
liquid240 ml
Imperial measurement: 1 cup
Fresh milk
dairy240 ml
Imperial measurement: 1 cup
Grated cheese
dairy150 g
Imperial measurement: 1 1/2 cups
Banana leaves
otheras needed
Additional butter for brushing
dairy2 tbsp
Method
Preheat and prepare pan
10 minPreheat oven to 375°F (190°C). Line a 9-inch round or square baking pan with softened banana leaves, letting the edges overhang. Brush lightly with butter or oil to prevent sticking.
Whisk dry ingredients
2 minIn a large bowl, whisk together the rice flour, baking powder, and salt until well combined.
Mix wet ingredients
3 minIn a separate bowl, combine the melted butter, sugar, eggs, coconut milk, and fresh milk. Whisk until the sugar has dissolved and the mixture is smooth.
Combine mixtures
2 minPour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix; the batter should be lump-free but not aerated.
Add cheese and pour batter
2 minFold in the grated cheese, reserving a handful for the top. Pour the batter into the prepared pan.
Top with cheese and butter
1 minDot the top with small pieces of butter and sprinkle with the reserved cheese.
Bake
35 minBake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away from the pan slightly.
Cool and serve
10 minLet the bibingka cool in the pan for 5 minutes, then lift it out using the banana leaves. Serve warm, brushed with additional butter if desired.
Equipment
- Oven
- 9-inch baking pan
- Banana leaves
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
Nutrition facts
Tips
- If banana leaves are unavailable, you can line the pan with parchment paper, but the leaves add a distinct aroma that is part of the authentic bibingka experience.
- For a smoky flavor, you can place the pan on a stove-top griddle with a few hot coals on the lid, but the oven method yields a simpler and equally delicious result.
- Feel free to adjust the sweetness to your preference—some folks like it less sweet to balance the saltiness of the cheese.
- Bibingka is best enjoyed warm, so serve it shortly after baking for that soft, comforting texture.
Serving suggestions
- Serve bibingka warm as a snack or dessert, especially during Christmas season. Pair with a hot cup of salabat (ginger tea) or cocoa.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel 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.