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Bibingka
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Bibingka (Sweet Rice Cake)

Course Dessert
Cuisine Filipino
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Author Liza Agbanlog

Ingredients

  • 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.