Bibingka: Coconut Rice Cake
Bibingka is a soft, slightly sweet rice cake baked with coconut milk and topped with salted egg and cheese, traditionally cooked in banana leaves with hot coals. It is a Christmas Mass tradition.
About Bibingka
Bibingka is a soft rice cake baked with coconut milk, topped with salted egg and cheese, a Christmas tradition. It is traditionally baked in clay pots lined with banana leaves, with coals above and below. The aroma of bibingka fills the streets outside churches during Simbang Gabi.
Bibingka is a seasonal favorite, especially around Christmas when stalls sell it outside churches after dawn Masses. The traditional version is baked in clay pots with banana leaves, giving it a smoky aroma. The sweet cake with salted egg and cheese is a classic contrast.
Ingredient notes
- Rice flour: gives the soft, slightly chewy crumb.
- Coconut milk: moistens the cake and adds flavor.
- Salted egg and cheese: sweet-salty toppings.
- Banana leaves: aroma and nonstick surface.
Tips for the best Bibingka
- Preheat well. For a golden top.
- Line the pan with banana leaf. For aroma.
- Top with cheese and egg. Near the end.
What to serve with Bibingka
Serve warm with sugar and grated coconut.
Variations and substitutions
- With coconut: add grated coconut.
- Parchment: if no banana leaves.
Storing and reheating
Best warm. Reheat in a 160 °C oven for 10 minutes.
Frequently asked questions
Why Christmas?
Eaten after Simbang Gabi.
What is salted egg?
A cured duck egg.
Can I bake bibingka in a regular pan?
Yes. Use a cake pan lined with banana leaf or parchment.
Why is my bibingka dense?
The batter was overmixed or the baking powder was old.
More Filipino recipes you might like
Turon, Leche Flan and Biko.
