Bibingka: Baked Coconut Rice Cakes with Salted Duck Egg and Cheese

A traditional Filipino Christmas rice cake with coconut and cheese.

Bibingka is a traditional Filipino rice cake, typically enjoyed during the Christmas season, featuring a unique blend of sweet and salty flavors from its coconut base and toppings like salted duck egg and cheddar cheese. This modern recipe simplifies the traditional charcoal-baked process by using an oven and rice flour.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 cakes

Full Ingredient List

banana leaves (enough to line your molds)
28.35 g (2 tbsp) unsalted butter, melted
164 g (13 tbsp) white granulated sugar
184 g (6 fl oz) coconut milk
60 g (2 fl oz) whole milk
170 g (1.5 cups) rice flour
5 g (1 tsp) baking powder
1 g (0.25 tsp) salt
1 salted duck egg, sliced into quarters
unsweetened coconut shreds
cheddar cheese or Velveeta, shredded

Bibingka Base

Tools and Equipment

11-inch whisk
glass bowl
flour sifter
4 (5-7 inch diameter) brioche molds

Ingredients

Quantity	Name	Preparation Notes
enough to line your molds	banana leaves	Clean under running water; warm to soften
28.35 g (2 tbsp)	unsalted butter	melted
164 g (13 tbsp)	white granulated sugar
184 g (6 fl oz)	coconut milk
60 g (2 fl oz)	whole milk
170 g (1.5 cups)	rice flour
5 g (1 tsp)	baking powder
1 g (0.25 tsp)	salt

Instructions

Step 1: Preheat the oven to 400 °F. Clean the banana leaves and soften them by warming over a stove. Line the brioche molds with the leaves. (Tips: Do not let the banana leaves touch direct flames.)
Step 2: Cream the melted butter and sugar in a bowl. Add coconut milk and whole milk, whisking until fully combined. (Tips: Make sure there are no lumps in the mixture.)
Step 3: Sift in rice flour, baking powder, and salt into the wet ingredients. Whisk until smooth and pour into molds about 80% full. (Tips: The batter should be about the consistency of pancake batter.)
Step 4: Place the molds on a sheet pan and bake. After 9 minutes, add the salted duck egg. Add coconut shreds after 11 minutes, and cheese after 19 minutes. (Tips: Rotate molds 180 degrees after 19 minutes for even baking.)
Step 5: Check the doneness using a cake tester or toothpick. Continue baking if necessary until it comes out clean. The bibingka should be golden on top.

Nutritional Information

Calories: 620.63
Protein: 5.32 g
Fat: 22.2 g
Carbohydrates: 103.22 g
Fiber: 1.36 g
Sugar: 55.64 g

Additional Information

Notes: Weighing ingredients ensures more accurate baking. Adjust baking times based on your specific oven.

Background: Bibingka is a popular street food in the Philippines, especially during Christmas. It is traditionally cooked in clay pots lined with banana leaves.

Geographic Region: Southeast Asia

Seasonality: Winter

Occasion: Christmas

Recommended Pairings

Hot chocolate
Ginger tea