Easy Bibingka Recipe

Discover this easy Bibingka recipe – a soft, fluffy Filipino rice cake made with coconut milk and simple ingredients. Perfect for holidays or any time you crave a delicious treat.

Bibingka is a cherished Filipino delicacy that brings back fond childhood memories. Every bite is soft, fluffy, and delicious. I love enjoying it with dinuguan and a glass of cold rice coffee. This delightful rice cake is most prevalent during the holiday season, especially after Simbang Gabi (pre-dawn Christmas masses). The good news is that you don’t need to wait for Christmas or visit a Filipino bakery to enjoy this treat—this easy bibingka recipe will help you effortlessly recreate the magic at home.

 WHAT IS BIBINGKA?

Bibingka is a traditional Filipino rice cake made from flour, coconut milk, and eggs. It is often baked in clay pots lined with banana leaves, which impart a unique smoky aroma and flavor. This beloved dish is closely associated with Christmas and is commonly sold outside churches during the holiday season.

Bibingka is yet another variation of Filipino rice cakes. Last week, I shared Bibingkang Malagkit, which uses sticky rice as the main ingredient. I also made the Bibingka Bisaya, the Cebuano version, a must-try. This version of Bibingka uses glutinous rice flour and regular flour as the primary ingredients. While we typically make Bibingka during the holidays, we also serve it as a snack or dessert during special occasions.

I remember eating Bibingka as a child and learning to make it from our neighbor who sold it. She ground the rice flour from scratch using a stone grinder. I had the opportunity to help her grind the rice while she prepared the other ingredients.

Why You Should Try This Easy Bibingka Recipe

• It’s simple and foolproof.
• Ingredients are easy to find and budget-friendly.
• You get to enjoy a taste of the Philippines in your home!

What is Filipino Bibingka Made of

Each ingredient plays a vital role in creating the perfect Bibingka, blending texture, flavor, and aroma into this beloved Filipino treat.

• Glutinous Rice flour- glutinous rice flour, or “sweet rice flour,” is made from ground sticky rice. Despite its name, it doesn’t contain gluten. It gives Bibingka its soft, chewy texture and adds a subtle stickiness that sets it apart from regular cakes.
• All-Purpose Flour-All-purpose flour is a versatile wheat-based flour that helps balance the texture of Bibingka. It adds structure and lightness, complementing the glutinous rice flour for a perfectly fluffy and tender cake.
• White Granulated Sugar-White granulated sugar is a common sweetener that adds sweetness to Bibingka. It dissolves readily in the batter, ensuring a smooth and even flavor distribution.
• Baking Powder-Baking powder is a leavening agent that helps Bibingka rise and become light and airy. It creates tiny air bubbles in the batter, producing a soft and fluffy texture.
• Salt-Salt enhances the flavor of Bibingka by balancing its sweetness. A small pinch of salt can make all the other ingredients taste more affluent and more pronounced.

• Eggs (Beaten)-Eggs act as a binder and provide structure to the Bibingka batter. They add moisture, richness, and a slightly custardy texture, helping the cake achieve its soft and fluffy consistency.
• Water-Water helps to combine the dry and wet ingredients, ensuring the batter achieves the perfect consistency. It also prevents the batter from being too thick or heavy.
• Coconut Milk-Coconut milk is a key ingredient that gives Bibingka its rich, creamy flavor and moist texture. It imparts a mild sweetness and a distinct aroma of Filipino rice cakes.
• Unsalted Butter-Unsalted butter adds a creamy richness to Bibingka. It enhances the flavor and gives the cake a soft, tender crumb. Brushing melted butter on top after baking adds a delicious finish.

Optional Toppings

• Salted egg slices
• Grated cheese
• Freshly grated coconut
• A sprinkle of sugar

Tools and Equipment

• Mixing bowls
• Whisk or spatula
• Measuring cups and spoons
• Banana leaves (for lining, optional but recommended)
• Round baking pan or muffin tin
• Oven or stovetop for baking

How To Make Bibingka

Step 1: Preparing the Ingredients

Ensure all ingredients are at room temperature. Pre-measure the dry and wet components for a smooth process.

Step 2: Preparing the Banana Leaves

• Gently wash and wipe the banana leaves clean.
• Briefly heat them over an open flame to soften them and make them pliable.
• Line your baking pan or muffin molds with banana leaves.

Step 3: Mixing the Bibingka Batter

• Place the Sugar, egg, and butter in a large bowl. Mix until smooth.
• Combine the dry ingredients. Stir until the batter is smooth (avoid overmixing).

Step 4: Preheating the Oven or Stove

• Preheat the oven to 350 F.

Step 5: Baking the Bibingka

• Pour the batter into the prepared banana leaf-lined pan.
• Bake in the oven for 20-25 minutes until the top is golden and firm.

Step 6: Adding the Toppings

• Remove the Bibingka halfway through baking to add toppings like salted egg slices, cheese, and grated coconut.
• Continue baking until fully cooked.

Tips on this Easy Bibingka Recipe

• Consistency is key: Don’t overmix the batter; it should be smooth but not runny.
• Banana leaves matter: They give the Bibingka its iconic aroma and flavor.
• Smoky flavor trick: Lightly grill the baked Bibingka for a few minutes to get the traditional char.

Different Variations of Bibingka

Bibingka Galapong

A traditional recipe uses ground rice soaked in water instead of rice flour.

Special Bibingka with Salted Egg and Cheese

For an upgraded version, top your Bibingka with slices of salted egg and cheese.

Mini Bibingka Cupcakes

Bake the batter in muffin tins for smaller, single-serve portions.

How to Store

• Place Bibingka in an airtight container and put it in the fridge.
• Freeze: Wrap Bibingka individually in a plastic wrap and freeze. When ready to eat, thaw and wrap with a moist paper towel and heat in the microwave for 30 -40 seconds.

Facts

Can I make Bibingka without banana leaves?

You can use parchment paper or bake directly in a non-stick pan, though banana leaves add flavor.

Can I make Bibingka without coconut milk?

You can substitute it with regular milk, but coconut milk gives it a rich, authentic taste.