Bibingka (Sweet Rice Cake)

Bibingka is a Filipino sweet rice cake traditionally made in a clay pot lined with banana leaves. Traditionally, bibingka is eaten during Christmas time. However, nowadays, it can be found being sold in stores all year round. It is a good thing too, because I cannot get enough of this irresistible dessert!

In this recipe, the bibingka comes out crisp on the outside, but soft and sticky on the inside. Using banana leaves is optional, but it gives the bibingka a nice aroma. My family and I enjoy this sweet treat with hot chocolate or coffee. 

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Cooking Tips for Perfect Bibingka

Achieving the perfect bibingka is all about balancing the ingredients and cooking method. First, ensure that your rice flour is fresh. Stale flour can affect the texture and flavor of your bibingka. If you can, use a combination of rice flour and glutinous rice flour for added chewiness. When mixing your batter, avoid over-mixing. This can lead to a tough texture. Instead, gently fold the ingredients until just combined. If you want a more pronounced coconut flavor, consider using coconut milk instead of regular milk. Adjust the sweetness by adding or reducing sugar to suit your taste. For baking, preheat your oven thoroughly to ensure even cooking. If you are using a clay pot, make sure it is well-seasoned and preheated; this helps create that beautiful crispy crust. Covering the bibingka with banana leaves while it bakes can help retain moisture and enhance the aroma, so don’t skip this step if you have the leaves on hand.

Serving Suggestions and Variations

Bibingka is delightful on its own, but there are plenty of ways to elevate this treat. Traditionally, it is often topped with butter, grated cheese, or coconut shavings. Feel free to experiment with toppings like toasted sesame seeds or a drizzle of sweetened condensed milk for extra indulgence. Some people enjoy their bibingka with a sprinkle of salt, which creates a lovely contrast with the sweetness. If you want to add a twist, try incorporating flavors like ube or pandan into the batter for a colorful variation. For a vegan version, substitute dairy milk with coconut milk and use plant-based butter. If you want to serve bibingka as a snack or dessert, pair it with a warm drink like hot chocolate or a strong cup of coffee. It’s perfect for gatherings or as a comfort food during chilly evenings. Bibingka can also be served with fresh fruit on the side for a refreshing touch. Enjoy exploring these serving options and find your favorite way to enjoy this classic treat.

Frequently Asked Questions

What can I use instead of banana leaves?

If you can’t find banana leaves, parchment paper is a great alternative. It won’t give you that same aroma, but it will still help prevent sticking and keep your bibingka moist.

How should I store leftovers?

Store any leftover bibingka in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for about a week, but it may lose some of its original texture.

Can I make bibingka ahead of time?

You can prepare the batter a day in advance and store it in the fridge. Just give it a gentle stir before baking, as the ingredients may settle.

What can I serve with bibingka?

Bibingka pairs perfectly with a cup of hot chocolate or coffee. You can also enjoy it with toppings like grated cheese or salted eggs for a savory twist.

What are common mistakes to avoid when making bibingka?

One common mistake is over-mixing the batter, which can result in a tough texture. Also, make sure your oven is properly preheated to ensure even cooking and a nice crispy crust.

Bibingka (Sweet Rice Cake)

Liza Agbanlog

Bibingka is a delightful Filipino rice cake that’s soft, sweet, and subtly fragrant from coconut milk. Wrapped in banana leaves, it’s a warm treat that melts in your mouth.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Filipino

Servings 12 servings

Calories 360 kcal

Ingredients

  

1x2x3x

• ½ cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 lb (454 g) sweet rice flour (Mochiko)
• 1 tsp baking powder
• ¼ tsp salt
• 1 14 oz (400 ml) can coconut milk
• 1 ½ cup fresh milk
• Banana leaves, optional

Toppings:

• Melted butter
• Grated coconut

Instructions

 

• Preheat the oven to 350 degree F.
• If using banana leaves: Cut 2 round banana leaves with a 12-inch diameter. Using the stove top, pass the banana leaves through low fire until soft and manageable. Press each circle into a 9-ich pan. Set aside.
• If not using banana leaves: Grease 2 (9-inch) pans with melted butter. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
• In a medium bowl, whisk together the flour, baking soda and salt, and then add to the egg mixture. Mix well.
• Add the coconut milk and fresh milk, and whisk until smooth.
• Pour the batter into prepared pans and bake for 1 hour or until top is lightly brown and a toothpick inserted comes out clean.
• Brush top with melted butter and sprinkle with grated coconut.

Nutrition

Calories: 360kcalCarbohydrates: 54gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 30g

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