Bibingka (Sweet Rice Cake)

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.

Course Dessert

Cuisine Filipino

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 360kcal

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.

Nutrition