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

1. Heat the oven to 375 degrees F. Coat a 10-inch cast iron skillet or 9-inch round cake pan with vegetable oil. Line the pan with a thawed and dried banana leaf. Trim the edges of the leaf as needed so that it extends about 2 inches over the sides of the pan. Brush the leaf with some more vegetable oil.

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