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One of the quintessential elements of authentic Filipino Bibingka is the use of banana leaves. Not only do they add a distinct flavor to the cake, but they also serve as a natural liner that prevents sticking and provides an aromatic backdrop for the dish.

Bibingka Recipe

Indulge in the delicious flavors of Authentic Filipino Bibingka Delight! This delightful rice cake is made with rice flour, coconut milk, and grated coconut, creating a moist and flavorful treat. Simply mix your ingredients, pour the batter into banana leaf-lined pans, and bake until golden. Serve warm topped with salted egg, cheese, or extra coconut for an unforgettable taste. Perfect for celebrations or cozy afternoons. Try this easy recipe and bring the taste of the Philippines home!
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Ingredients
  

1 cup rice flour

1 cup coconut milk

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup grated coconut (fresh or desiccated)

1/4 cup butter, melted

Banana leaves (for lining)

Optional toppings: salted egg slices, cheese, and grated coconut

Instructions
 

Prepare the Banana Leaves: Preheat your oven to 375°F (190°C). Soften the banana leaves by passing them over an open flame or boiling water for a few seconds until pliable. Line a round cake pan (8-9 inches) with the banana leaves, leaving some overhang.

    Mix Dry Ingredients: In a large bowl, combine the rice flour, sugar, baking powder, and salt. Whisk together until well-mixed.

      Combine Wet Ingredients: In another bowl, whisk together the coconut milk and eggs until blended. Add the melted butter and continue to mix.

        Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir until all components are thoroughly combined and a smooth batter forms.

          Add Coconut: Gently fold in the grated coconut into the batter. This will add texture and flavor to the bibingka.

            Pour Batter: Pour the batter into the prepared pan, spreading it evenly. You can add slices of salted egg or cheese on top for extra flavor before baking.

              Bake: Place the pan in the preheated oven and bake for about 25–30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the bibingka to cool slightly before removing it from the pan. Peel off the banana leaves and slice into wedges. Serve warm topped with additional grated coconut and drizzled with coconut cream or butter.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 8 slices