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Bibingka (Filipino Rice Cake)
Soft, chewy Filipino coconut and rice flour cake with salted egg and cheese. Baking it in a banana leaf-lined tin, if you can get one, gives bibingka its faint smoky, herbal aroma that a plain tin can't replicate.
Ingredients
Instructions
Beat eggs and sugar.
Add coconut milk and melted butter.
Fold in rice flour and baking powder.
Pour into a lined 20cm tin or banana leaf.
Bake at 180°C for 20 minutes.
Top with salted egg and cheese.
Bake 10 more minutes until set and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
