Dessert
Bibingka with Coconut
About this dish
This bibingka recipe is a love letter to my Lola, who made this every Christmas morning. The combination of rice flour, coconut milk, and fresh grated coconut creates a soft, slightly dense cake with a caramelized, buttery crust.
Baked in banana leaves and topped with salted egg and cheese, this traditional Filipino rice cake is pure nostalgia in every bite.
Ingredients
UK and US measurements are both included for every recipe.
Rice flour
grain1 cup (120 g)
Imperial measurement: 1 cup
Coconut milk
liquid1 cup (240 ml)
Imperial measurement: 1 cup
Water
liquid1/2 cup (120 ml)
Imperial measurement: 1/2 cup
Sugar
other1/2 cup (100 g)
Imperial measurement: 1/2 cup
Baking powder
other2 tsp
Salt
spice1/2 tsp
Eggs
protein2 large
Butter, melted
fat1/4 cup (60 ml)
Imperial measurement: 1/4 cup
Vanilla extract
other1 tsp
Grated fresh coconut
fruit1/2 cup (60 g)
Imperial measurement: 1/2 cup
Salted egg, sliced
protein1 piece
Cheese, grated (edam or cheddar)
dairy1/4 cup (30 g)
Imperial measurement: 1/4 cup
Banana leaves, wilted
other2 leaves
Method
Prepare the banana leaves
5 minutesPass banana leaves over an open flame or dip in hot water until pliable. Line a 9-inch round baking pan with the leaves, allowing edges to overhang.
Mix dry ingredients
2 minutesIn a bowl, whisk together rice flour, baking powder, sugar, and salt.
Combine wet ingredients
3 minutesIn another bowl, beat the eggs. Add coconut milk, water, melted butter, and vanilla extract. Mix well.
Make the batter
2 minutesGradually add the wet mixture to the dry ingredients, stirring until smooth. Fold in grated coconut.
Preheat the oven
10 minutesPreheat oven to 375°F (190°C).
Pour and top
2 minutesPour batter into the prepared pan. Top with slices of salted egg and grated cheese.
Bake
35 minutesBake for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Cool and serve
10 minutesLet cool in pan for 10 minutes, then lift using banana leaves. Brush top with butter and sprinkle with sugar if desired. Serve warm.
Equipment
- 9-inch round baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Banana leaves
Nutrition facts
Tips
- Wilt the banana leaves properly to make them pliable and to release their aroma, this step is non-negotiable for authentic flavor.
- Do not overmix the batter once you add the wet ingredients—lumps are fine, and overmixing can make the bibingka tough.
- Use a water bath (bain-marie) during baking for a softer, moister texture if you prefer a more custard-like bibingka.
- Fresh grated coconut is best, but unsweetened dried coconut can be rehydrated with a little warm milk as a substitute.
Serving suggestions
- Serve warm with a pat of butter and a dusting of sugar. Pairs wonderfully with a cup of salabat (ginger tea) or strong black coffee, especially during the Christmas season.
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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.