Filipino

Serving

Filipino Kid-friendly

Bibingka

Name: Bibingka
Total time: 45 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1 cup rice flour; 1/2 cup all-purpose flour; 1 tbsp baking powder; 1/2 cup granulated sugar; 1 cup thick coconut milk; 3 large eggs, beaten; 1/4 cup melted butter; 1 salted egg (itlog na maalat), sliced; Freshly grated coconut and extra butter for topping; Banana leaves for lining

A baked rice cake traditionally cooked in clay pots lined with banana leaves.

45 minutes

Serves 8

Dessert/Snack

16 min prep

25 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Prepare the Pans: Preheat your oven to 375°F (190°C). Pass banana leaves over an open flame quickly to make them pliable. Line round tart pans or a baking dish with the leaves and brush lightly with butter.
2
Make the Batter: In a bowl, sift the rice flour, all-purpose flour, baking powder, and sugar. In another bowl, mix the coconut milk, beaten eggs, and melted butter.
3
Combine: Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth.
4
Pour and Bake: Pour the batter into the lined pans, filling them about halfway. Bake for 15 minutes until the edges start to set.
5
Add Toppings: Remove from the oven temporarily. Arrange the salted egg slices on top. Return to the oven and bake for another 10-15 minutes, or until a toothpick comes out clean and the top is lightly browned.
6
Serve: Brush the hot bibingka with more butter and generously sprinkle with freshly grated coconut before serving.

Bibingka — plated and served — Serving moment. How Bibingka looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 67

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

290

Calories

6 g

Protein

33 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Bibingka is a Christmas-season rice cake traditionally baked in clay pots lined with banana leaves, over and under hot coals. Sold outside churches after dawn Mass during the holidays, it is topped with salted egg, cheese, and grated coconut. The banana leaf perfumes the cake as it bakes, a scent inseparable from Filipino Christmas mornings.

Listahan note

This version recreates the clay-pot bake in a home oven with banana-leaf lining for aroma, balancing the sweet coconut crumb against salty egg and cheese on top.

Technique cues

Line the pan with banana leaf for the signature fragrance, even in a home oven.
Add the salted egg and cheese partway through so they sit on top.
Brush with butter and sugar at the end for a glossy, caramelized finish.

Kitchen flow

Parallel prep: Soften and line with banana leaves while the oven preheats.
Make-ahead: Best fresh and warm; bake close to serving for the right texture.
Leftover move: Warm leftover bibingka and serve with butter and a hot drink.
Cleanup rhythm: The banana-leaf lining keeps the pan clean; wipe and wash promptly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Rice flour

Base

Purpose: Gives bibingka its tender, slightly chewy crumb.

Handling: Combine with a little all-purpose flour for structure.

Adaptation: All rice flour is more traditional and gluten-free.

Coconut milk

Richness

Purpose: Adds moisture and the coconut flavor central to the cake.

Handling: Use thick coconut milk for the richest crumb.

Adaptation: Evaporated milk works for a less coconutty version.

Salted egg

Savory topping

Purpose: Provides the salty contrast that defines bibingka.

Handling: Slice and place on top partway through baking.

Adaptation: A sprinkle of salt and extra cheese approximates the contrast.

Banana leaves

Lining and aroma

Purpose: Perfume the cake and prevent sticking.

Handling: Soften over a flame so they are pliable before lining.

Adaptation: Parchment works for function but loses the aroma.

Technique notes

Do not skip the banana leaf; the aroma is half the experience.
Add the toppings partway so they brown without sinking.
Finish with butter and sugar for the classic glossy top.

Ingredient swaps

Gluten-free direction: Use all rice flour and confirm the baking powder is gluten-free.
Dairy-free direction: Use coconut milk throughout and skip the cheese topping.
Less-salty direction: Use half a salted egg and reduce the cheese.

Serve alongside

Puto bumbong
Grated coconut
Salted egg
Extra butter
Hot chocolate (tablea)
Coffee
Salabat (ginger tea)

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store at room temperature for a day or refrigerate up to 3 days.
Warm in an oven or toaster oven rather than a microwave to keep the texture.
Freeze up to 1 month; thaw and warm before serving.

Equipment

Oven
Round baking pan or clay pot
Banana leaves
Pastry brush

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

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