BibingkaBibingka is a type of rice cake native to the Philippines.This is traditionally made from galapong (milled glutinousrice), coconut milk, margarine, and sugar. During dawnmasses on Christmas season, side street vendors are acommon sight preparing and selling this delicious ricecake along with “puto bumbong”.

The traditional way of cooking Bibingka is unique and quitetime consuming. The mixture is poured on a clay pot linedwith pre-cut banana leaf. A special clay oven known as“Bibingka oven” is needed to bake this rice cake. The claypot is placed between the layers of the Bibingka oven andlit charcoals (locally known as “uling”) are placed below

and above the clay pot to evenly cook the mixture.

The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots aroundand it is impossible to find Bibingka ovens in you local Home Depot, we’ll be using ordinary cake pans and ourkitchen oven instead. As for the galapong, I’ll try to feature another recipe variation in the future using that. Fornow, we’ll settle for an alternative ingredient that needs no preparation at all – rice flour.

We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian orPinoy store in your area. If in case you are having a hard time distinguishing between the two (since most of thelabels are written in Chinese), always remember that the package with the red print is the ordinary rice flour whileglutinous rice flour is printed green.

By the way, I like to take this opportunity to thank all of you, our loyal readers, who gave time to send feedbackand comments.

ABOUT CONTACT PRIVACY POLICY DISCLAIMER

Rice FlourBurapa Prosper Co., Ltd

Supplier Certified byGMP, HACCP, and BRC

Bibingka RecipeIngredients

1 cup rice flour1/8 teaspoon salt2 1/2 teaspoon baking powder3 tablespoons butter1 cup granulated sugar1 cup coconut milk1/4 cup fresh milk1 piece salted duck egg, sliced1/2 cup grated cheese3 pieces raw eggsPre-cut banana leaf

Cooking Procedure

1. Preheat oven to 375 degrees Fahrenheit.2. Combine rice flour, baking powder, and salt then mix well. Set aside.3. Cream butter then gradually put-in sugar while whisking.4. Add the eggs then whisk until every ingredient is well incorporated.5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.7. Arrange the pre-cut banana leaf on a cake pan or baking pan.8. Pour the mixture on the pan.9. Bake for 15 minutes.

10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the ovenoff).

11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn mediumbrown.

12. Remove from the oven and let cool.13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.14. Serve. Share and enjoy!

Number of servings (yield): 3

“

 

Watch the cooking video:

Bibingka

Related posts:

1. Biko Recipe2. Kutsinta Recipe3. Buchi4. Shared Recipe. Maja Blanca

Comments

Panlasang Pinoy saysMarch 22, 2010 at 9:20 pm

You can also use all-purpose flour in Bibingka although you cannot substitute it using this recipe. We’ll postanother bibingka recipe soon using all-purpose flour.

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ky saysMarch 22, 2010 at 9:34 pm

thank you for this recipe..can’t wait to try it!

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Panlasang Pinoy saysMarch 22, 2010 at 10:04 pm

Since this is traditionally cooked in clay pots, banana leaves are needed to hold the mixture and prevent itfrom catching dirt. You can cook bibingka without banana leaf and salted eggs.

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Claire saysMarch 23, 2010 at 4:48 pm

Cool! Thank you!

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aubrey saysJanuary 7, 2011 at 7:22 am

Hi PP,

Did you ever manage to post the recipe using all-purpose flour?

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lhil batallones saysMarch 23, 2010 at 1:19 am

thanks po ulit for this delicious recipe..keep on posting more pinoy foods..God bless

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brenda regino saysMarch 23, 2010 at 5:07 pm

good morning chef: i posted your dinuguan recipe on my fb account.my husband and i will try it this weekend.iwish magaya namin.thank you very much.

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Panlasang Pinoy saysMarch 23, 2010 at 7:52 pm

Steaming is not intended for this recipe. You can use oven toaster if it can reach up to 370F, Camille.Hope this helps.

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Conichiwa73 saysMarch 24, 2010 at 1:09 am

Hello!thanks po d2 sa recipe na to i try this one…tnx po uli!

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Panlasang Pinoy saysMarch 24, 2010 at 4:59 pm

Welcome Conichiwa73

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Aileen saysMarch 24, 2010 at 11:43 pm

Hi! Thanks for the recipe. I have eaten a bibingka in the philippines that were cupcake-size. Will it be the sameoven temperature and how much time do you suggest I can cook it for? Thanks.

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Panlasang Pinoy saysMarch 25, 2010 at 4:55 pm

Hi Aileen, use the same temp and you’ll know that its done when the top starts to brown.

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Aileen saysMarch 26, 2010 at 12:50 am

Thanks. I’ll try to do it right away. Plenty of time to practise for xmas (planning to give it as gifts!).

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melisa aguilar saysMarch 25, 2010 at 7:24 am

i tried making this yesterday for a mid afternoon snack. It was really good!Thanks1 Panlasang Pinoy!!!!

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Panlasang Pinoy saysMarch 25, 2010 at 8:16 pm

Andrea, I used sharp cheddar cheese for this recipe.

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mylene saysMarch 27, 2010 at 11:55 pm

kuya can i request sapin sapin please..thanks po.. i’m one of ur million fans

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PG saysMarch 29, 2010 at 5:13 pm

Thanks for this recipe. It was the closest thing to the “street bibingka” we had in the Philippines.

Please confirm if the quantity of the sugar is really 1 cup. It looks less than that in your video.

What type of cheese did you use? The cheddar cheese I used browned way before the cake top browned. Thiscreated a very “un-appetizing” look on the bibingka

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Panlasang Pinoy saysMarch 29, 2010 at 8:28 pm

Hi PG, yes its 1 cup of sugar. I used sharp cheddar cheese for this recipe. Try using any quickmeltcheese so that it won’t turn brown.

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bell saysApril 2, 2010 at 1:34 pm

Hi! what kind of cheese can i use for this recipe? thnx..

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lanie saysApril 15, 2010 at 5:14 pm

thank you for this…this is the next in line for me to do!

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Lanie saysApril 17, 2010 at 8:24 pm

Hello kuya,I tried this bibingka twice already. One with salted duck eggs,and my second one is loaded withquickmelt cheese! I really love it! Thanks and always happy cooking! Aloha!

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Panlasang Pinoy saysApril 18, 2010 at 7:40 pm

sure, you may use any oven safe container amichelle.

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Panlasang Pinoy saysApril 21, 2010 at 6:37 pm

amichelle, kindly check the ingredient list. I believe that its two and a half teaspoon. As for the salt, do as youplease. Hope this helps.

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lastog saysMay 12, 2010 at 8:19 pm

i like karioka cruncy outside soft inside ahhhhhhhh sweet nothing

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gerlie saysMay 26, 2010 at 8:22 pm

I really appreciate you for making this filipino recipes. I don’t know much about cooking but through yourwebssite I can cook filipino dishes now. My husband is american and he loves the filipino food especiallyanything that has gata/coconut milk.I tried most of the recipes here with gata and its great my husband love it. Thanks.I just want to ask where do you buy your lye water for making kutsinta? I want to try kutsinta but could hardlyfind lye water. Most of the asian stores we have here in kansas does not have it and does not know what is lyewater. Is there any alternative for that? Thanks again . God bless you.

gerlie

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Panlasang Pinoy saysJuly 13, 2010 at 8:38 pm

Not a problem, jenny. Do as you please.

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divine saysDecember 21, 2010 at 7:04 am

uhmm im gonna make bibingka..but i dont like itlog na maalat can i replace it with just nilagang itloginstead?im not in philippines right now that’s why i decide to make it for the 1st time. it looks easy tomake…

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Jenn Romero saysDecember 20, 2013 at 12:21 am

I followed the recipe diligently and it comes out too sweet for my liking! One cup of sugar is a lot! Isuggest just use half cup of sugar.. Thanks for the recipe though.

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Vanjo Merano saysDecember 23, 2013 at 8:17 am

I appreciate the feedback, Jen. I understand that we all have a preference in terms of the level ofsweetness. What you did was the right thing to do in your case. Most people like their bibingkasweet and the 1 cup of sugar in the recipe is the standard amount for that result.

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phen saysAugust 21, 2010 at 2:53 am

can i used glutinous rice flour as a substitute for the rice flour? ii really like all ur recipe….Godbless

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boy sato saysAugust 22, 2010 at 4:02 am

sir i would like to know the alternative of banana leaves? its so hard to find here.

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cora browning saysDecember 9, 2010 at 4:45 am

Thank you for all the lovely recepies that you have been sharing now i can make them without ringing my mumin the US for recepies i cannot remember…

Please keep on sharing your yummy recepies..God bless and thank you again.

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Gener saysJanuary 10, 2011 at 6:25 pm

Hello as of this writing I just put the grated cheese and salted eggs. Ang napansin ko lang natuyo yung dahonng saging. I must suggest to brush it with canola oil or butter para hindi matuyo yung dahon.

Can’t wait for the result though … I tweaked/adjuct it a little bit.

Thank you so much for this easy to follow instructional video recipes.

God bless you and your family.

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Juv saysJanuary 17, 2011 at 8:01 pm

Easy to follow and taste better than aling melly’s Filipino bakery in Canada. Thanks very much, how aboutsapin sapin recipe?

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sharmaine saysFebruary 7, 2011 at 6:49 pm

could someone tell me where bibingka originated?specifically in what province?

tnx!

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arlena saysFebruary 17, 2011 at 3:34 am

Good day Kuya! It was really nice watching your show.I’ve tried it and it was really looks closest thing to ourstreet bibingka we had in the philippines. At least dito sa jeddah saudi kapag pasko at new year na di kamimakauwi ng pinas,we still can eat puto bungbong and bibingka, then hot tea parang nasa pinas na rin kamihabang ka webcam aming pamilya.THANK YOU AND MORE POWER!!!

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Regineck saysMarch 6, 2011 at 12:17 am

Hello po kuya! How ’bout merengue? wla po kc sa list nyo eh.

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Clark Pelaez saysMarch 13, 2011 at 1:57 am

Hi!

Thank you for having this website. Indeed it is very informative. As a matter of fact I am using your site as oneof my referrals.

Although after going thru your article of the Bibingka and doing a research on bread and cakes, it would beproper to call the bibingka a rice bread rather than rice cake. The reason is that a cake is normaly turnedupside down and bread is not. As in the case of the Bibingka.

None the less, keep up the good work.

Very truly yours,

Clark

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Janette saysMarch 14, 2011 at 5:47 pm

I tried this recipe today and I was so happy with the result. It tastes so good! Thanks for this recipe!!!

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Vanjo Merano saysFebruary 13, 2012 at 2:43 pm

Jan, you can get packaged rice flour in grocery stores.

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trish saysMarch 22, 2012 at 12:36 am

Thanks sa mga recipe ! Although I was born and raised here in the US, I did spend 5 years when iI was around5 and was taught the language by a tutor that my dad had hired specifically for me to learn. My father himselfwas a well-known executive chef at the Hilton Hotel in Palm Springs California during his times. I learned mytalent of cooking by observation and have been requested numerously to cater to both Filipino parties andAmerican ones as I do have excellent cooking skills..not really bragging hehe! A lot of people are surprisedwhen they find out that I can fluently speak the language and can cook most Filipino foods better than full-blooded Filipinos that were raised in PI. My mother is of Irish-French decent so I most commonly mistaken foreither being Hispanic or Native American (Indian) but I am light-skinned. But anyway, before I end up telling ashort novel, I just wanted to let you know that I am truly excited to have found your website as I have beensearching for some time now for an online site that had LOTS of down to earth Filipino recipes. Other websitesthat I have came across showed mostly only traditional ,basic recipes and not like your website that has a lotto look over! Im excited to browse thru some more and then get started in the kitchen Thank you so much!

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Joanna Alvarado saysMarch 28, 2012 at 9:24 pm

Love all your recipes esp. the desserts. I’m starting a small cake business and I’m looking for Ube MacapunoCake recipe…. please share if you have it :)……was never a bibingka fun because of the texture but thisbibingka recipe is delicious!!!!

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Charisma Piñera saysDecember 24, 2013 at 5:10 am

Thanks for your recipe. I tried it and so yummy! I used paper cups instead of banana leaf and 2 eggs instead of3 but it still good.

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Vanjo Merano saysDecember 28, 2013 at 3:15 pm

You are welcome, Charisma.

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Alma saysOctober 22, 2014 at 8:45 pm

Can the coconut milk be of a canned variety? Thanks!

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Vanjo Merano saysOctober 22, 2014 at 9:13 pm

You can use canned coconut milk.

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Jo Berueda saysOctober 22, 2014 at 10:46 pm

Thank you very much for your recipe!More power to you!

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Emelda de Leon saysOctober 23, 2014 at 12:43 am

All your recipes are really good. I tried some. I want to try your COL SLAW RECIPE but i want to ask you if i cancut the cabbage in advance but i’m afraid it will become black. Can u give me some advice how it will retainthe freshness . Thanks and more power to you.

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natzsm saysOctober 23, 2014 at 5:21 am

Have you tried using the glutinous rice flour with this recipe so as to be closer to the original and moretraditional bibinka?

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Vanjo Merano saysOctober 23, 2014 at 8:52 am

Natz, I have another recipe for bibingka using glutinous rice flour. There are a few differences in terms ofamount of ingredients and timing. I will post the recipe soon.

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bryan saysOctober 23, 2014 at 11:39 pm

do you have recipe for the Cebu (Visayan) kind of Bibingka??? They use rice flour ..not malagkit rice flour!tnx in advance

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Vanjo Merano saysOctober 24, 2014 at 8:36 am

Bryan, I can certainly whip one up for you soon. Let me see what I can do about it; I might need sometime in my test kitchen to produce a good version, but I will assure you that will be worth the wait.

Reply

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My name is Vanjo Merano. I am aFilipino IT professional working inChicago. My wife Daisy andmyself teamed up to maintain thisFilipino food blog so that we canboth share our best Filipino andAsian recipes for everyone to

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