Often served as a celebratory dessert during Nochebuena (a Christmas Eve tradition observed in the Philippines), bibingka is a special cake that instantly reminds me of home. Sometimes I like to add grated cheese or salted duck eggs on top, which are both popular options. Here, I opted for macapuno (coconut sport strings in syrup) in the batter and coconut flakes on top for triple the coconut flavor.
Why You’ll Love It
- It’s the perfect snacking cake. It’s not overly sweet and you can eat it cold straight from the refrigerator.
- It looks and tastes impressive, but is surprisingly simple to make. The banana leaves add a unique earthy flavor, making it look extra special. Plus, you only need one large mixing bowl and a regular whisk to pull it off.
Key Ingredients in Bibingka
- Rice flour: Make sure to get rice flour and not glutinous rice flour.
- Banana leaves: Defrost banana leaves in the refrigerator overnight.
- Coconut milk: Thai Kitchen, Arroy-D, and Grace are all great brands. You can also make your own.
Helpful Swaps
- You can use frozen shredded coconut instead of the macapuno, just defrost it in the refrigerator overnight and add two extra tablespoons of granulated sugar.
- You can use sweetened coconut flakes for the topping if you prefer sweeter desserts.
- You can use any neutral oil like avocado, canola or sunflower oil.
Storage and Make-Ahead Tips
- Defrost the banana leaves in the refrigerator overnight.
- Wrap any leftovers in aluminum foil or plastic wrap and store at room temperature for up to two days or up to one week in the refrigerator.
What to Serve With Bibingka
Bibingka
Serves 6- Vegetable oil, or alternative for coating the pan and leaf
- 1 frozen banana leaf, thawed and wiped dried
- 1 1/4 cups white rice flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 (about 13-ounce) can unsweetened full-fat coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup drained macapuno or coconut sport strings in syrup, such as Buenas or Angelina (optional)
- 1 tablespoon salted or unsalted butter, at room temperature
- Unsweetened dried coconut flakes or shredded coconut, for garnish
2. Whisk 1 1/4 cups white rice flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt together in a large bowl.
3. Make a well in the center. Add 1 (about 13-ounce) can coconut milk, 3 large eggs, and 1 teaspoon vanilla extract into the well. Starting from the center and slowly incorporating the sides, whisk together until smooth. Whisk in 1/2 cup drained macapuno if desired. Transfer into the pan and spread into an even layer.
4. Bake until the center is set and the top is lightly browned, about 45 minutes. Brush the top with 1 tablespoon room temperature butter and sprinkle with unsweetened coconut flakes. Let cool for 15 minutes before serving. Cut directly in the pan and serve, leaving the banana leaf behind.
