Bibingka recipe is a baked Filipino treasure, creamy and cozy as a rice cake can be. Topped with salty eggs and coconutty Latik, this sweet breakfast treat reflects the unique blend of Spanish and native influences in Filipino cuisine.
Bibingka stars at the iconic Simbang Gabi Christmas dawn masses. Its satisfying blend of rice flour, eggs, and coconut milk provides sustenance for early risers. Mastering this classic is a celebration of Filipino food heritage.
In this guide, we’ll demystify Bibingka from ingredients to cooking tips. With some rice flour, coconut milk, and a hot oven, you’ll soon be whipping up this iconic rice cake. Let’s get baking.
Coffee or hot chocolate – Warm, rich drinks complement Bibingka perfectly.
Fruit preserves or jams – Pineapple jam or strawberry jam add a delicious twist.
Some creative ways to use Bibingka:
Layer it parfait-style with whipped cream and fruits
Fold into an ice cream base for a Filipino-inspired flavor
Stack slices with chantilly cream as a cake
FAQs About Bibingka Recipe
How long will bibingka last?
Properly stored bibingka will typically last 3-4 days at room temperature. The rice cake is best consumed fresh, but refrigeration can extend its shelf life up to a week. Freezing is not recommended as it alters the texture.
Are bibingka and biko the same?
Bibingka and biko are similar but not the same. Both are made from glutinous rice and coconut milk. However, bibingka is cooked in a banana leaf-lined pan or oven, giving it a distinctive appearance and enhanced flavor from the leaf. Biko is steamed in a mold which results in a stickier, denser texture compared to the fluffier bibingka.
Is bibingka healthy?
Bibingka can be a relatively healthy snack or breakfast option in moderation. Glutinous rice has a low glycemic index, meaning it won’t spike blood sugar as quickly compared to white rice. Coconut milk contains healthy fats. Avoid adding too much butter or cheese topping to keep it balanced. Portion control is key due to its high caloric density.
Conclusion: Bibingka Recipe
Perfect Bibingka requires quality glutinous rice flour, fresh eggs, rich coconut milk, and time to properly bake and cool. Top with salty eggs and nutty Latik for the complete experience. Savor this baked treat with coffee for a taste of Filipino tradition.
Some other iconic Filipino desserts to try your hand at next are leche flan, cassava cake, and halo-halo. Bibingka is the ideal gateway to the sweet and comforting spirit of Filipino baking. I hope you find as much joy in making this classic rice cake as I have. Happy Bibingka baking! Let me know if you have any other questions.
Cheese: ½ cup shredded cheddar cheese or queso fresco (optional)
Coconut milk glaze (optional): ¼ cup coconut milk, 2 tablespoons sugar, a pinch of salt (combined and simmered for a few minutes)
Other Optional Ingredients:
Vanilla extract (for a touch of vanilla flavor)
Banana leaves (for lining the baking molds, can be substituted with parchment paper)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare Molds (Optional): If using banana leaves, soften them by soaking them in warm water for 10 minutes. Cut the banana leaves into squares slightly larger than your baking molds. Line the bottom and sides of your baking molds with the banana leaves (pressing gently to adhere), leaving some overhang for easy removal later. Alternatively, you can use parchment paper liners cut to size.
Make the Batter: In a large bowl, whisk together the glutinous rice flour, coconut milk, water, sugar, and baking powder until smooth and free of lumps. The batter should be thick and pourable, but not too stiff. If it seems too thick, add a little more water, 1 tablespoon at a time, until you reach the desired consistency.
Pour the Batter: Divide the batter evenly among your prepared baking molds.
Bake the Bibingka: Place the bibingka molds on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes. The bibingka is done when the edges are set and the tops are slightly golden brown and appear slightly cracked. A toothpick inserted in the center should come out relatively clean with maybe a few moist crumbs.
Cooling (Optional): For best results, let the bibingka cool slightly in the molds for about 30 minutes before topping and serving. This allows them to firm up a bit more.
Top and Serve: While the bibingka are still warm, add your desired toppings. Some popular options include:
Sliced salted duck egg
Shredded cheddar cheese or queso fresco
A drizzle of coconut milk glaze (made by simmering coconut milk, sugar, and a pinch of salt for a few minutes)
You can use a combination of these toppings or get creative with others.
Notes
Banana Leaves vs. Parchment Paper: Banana leaves add a subtle banana flavor and a nice aesthetic touch to Bibingka, but parchment paper is a perfectly acceptable substitute if you don't have them.
Batter Consistency: The batter should be thick and pourable, but not too runny. If it's too thin, your Bibingka may not set properly. Conversely, if it's too thick, it will be dense and heavy.
Sweetness: Adjust the amount of sugar to your preference. The traditional Bibingka can be quite sweet, so start with ¾ cup and taste the batter. You can always add more sugar if needed.
Toppings: Get creative with your toppings! Other options include shredded coconut, toasted sesame seeds, or even a dollop of whipped cream.
Leftovers: Leftover Bibingka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The texture may be slightly less fluffy upon reheating.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me