Bibingka
A soft rice cake baked in banana leaves, often topped with salted egg and cheese, and served with grated coconut. Especially associated with Christmas.
- prep
- 20 min
- cook
- 25 min
- total
- 45 min
- serves
- 8
- level
- medium
Bibingka is deeply tied to Philippine Christmas, a soft rice cake baked in banana leaves and traditionally sold outside churches in the early morning during Simbang Gabi, the nine dawn Masses leading up to Christmas.
The salted egg and cheese on top aren't odd additions, they're exactly what balances the cake's sweetness, and the whole thing is best eaten warm, straight from the tin.
Part of our 20 best Filipino recipes list.
method
Preheat the oven to 190°C (375°F). Soften the banana leaves briefly over a flame or in a hot pan to make them pliable, then use them to line small round baking tins or ramekins.
Whisk together the rice flour, baking powder and sugar.
Whisk in the coconut milk and eggs until you have a smooth, pourable batter.
Pour the batter into the lined tins, filling about two-thirds full.
Bake for 15 to 18 minutes, until mostly set.
Remove from the oven, top with slices of salted egg and grated cheese, and return to the oven for another 8 to 10 minutes, until fully set and lightly golden.
Brush the tops with melted butter and sprinkle with a little extra sugar while still warm.
Serve warm, topped with grated fresh coconut.
chef's tips
- Banana leaves add a subtle, grassy aroma that's hard to replicate; if unavailable, parchment paper works but loses that specific flavor.
- Bibingka is strongly tied to Christmas in the Philippines, traditionally sold outside churches after dawn Mass during the Simbang Gabi season.
- The salted egg on top is traditional and intentional, its saltiness balancing the cake's sweetness rather than being an odd addition.
- Serve it warm. Bibingka firms up and loses some of its soft, pillowy texture once it cools fully.