Enjoy this easy and simple Bibingka recipe, a classic Filipino rice cake that will surely bring you the Filipino Christmas feels!December is here and Christmas is just around the corner! In the Philippines, Christmas season usually starts a tad earlier.
People start to decorate as soon as the '-ber' months arrive. That means you can start hearing Christmas songs as early as the first day of September.
Where we live, you will also start seeing the bright and colorful lanterns along the streets and in front of many houses. Well, that is really no wonder because, San Fernando, Pampanga prides itself on being the Christmas Capital of the Philippines and the Home of the Giant Lanterns.
Another sign that Christmas is near is the many delicious traditional Christmas food!
One of the best seller at this time of the year is the Bibingka!
Traditionally, it is made from freshly milled rice (galapong) and coconut milk or water. It is then cooked or baked using clay pots heated with charcoals at the top and bottom.
This is still done up to this day by the Bibingka or kakanin seller with various stands along the streets. I should take pictures next time I am out to buy some.
But this Bibingka recipe is, of course, the easier version and baked in my oven.
It took me three trials before I was able to achieve what I think is good enough and worth sharing on this blog.
In the first round, I used purely rice flour and it turned out to be too grainy and crumbly. Then I decided to add a bit of flour to soften the texture.
It was almost a success but it was still a bit too dry. I tried to remember how the batter from our bibingka vendor looked like and I remembered thinking how runny the batter was. So I increased the liquids and I think it is a bullseye!
By the way, I used a similar aluminum mold I used to make Mamon. They are just the right height and size but any oven-safe shallow pan should do.
Armin loves it but since he only had Bibingka on two separate occasions since we got back in the Philippines, I thought of looking for more qualified critics.
So, I brought some to my parents and asked them for feedback. Papa loved it! Mama, unfortunately, has a new set of dentures and cannot eat anything at the moment (whew!) so two out of two sounds to be a good score. Make that three, including me!
This Bibingaka recipe was actually requested by one of our readers, Mylene who works in Doha, Qatar. I bet you are missing our Bibingka from home so here you go and I hope you like it!
Want more Filipino Christmas Kakanin? Here are some to try:
Bibingka Recipe
Ingredients
BATTER:
- 1 cup rice flour
- ¼ cup all-purpose flour
- ½ cup sugar
- ¾ cup fresh milk
- ¼ cup water
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons vegetable oil
- 1 egg
TOPPINGS:
- grated cheese
- grated coconut
- 1 salted egg - cut into 8 to 12 thin slices
- butter - melted at room temperature for brushing
Instructions
- Cut circles from the banana leaves for lining the pans. It should be double the size in diameter of the pans/molds or enough to cover the bottom and sides with a bit of excess as they tend to shrink when heated. Cut another batch of banana leaves for the top cover. Rinse and pat dry the banana leaves. Run each leaf quickly over the fire to make them limb and pliable.
- Line the pans/molds with banana leaves and brush them with butter. Set aside.
- Combine all the ingredients for the batter in a bowl and mix well with a spoon or whisk until mixture becomes smooth. The batter should normally be runny.
- Divide the mixture into the pans/molds. Be sure not to fill more than half of each pan/mold with the mixture as it will rise while baking. Add 2-3 slices of salted egg on each. Arrange them on the baking sheet and bake at 200°C/390°F in the middle rack for 10 minutes. Remove the sheet from the oven. Place prepared banana sheets brushed with butter on top of each pan/mold with the buttered part facing down. Put them back in the oven but this time on the top rack. If using a gas oven, turn on the top heat (grill/broil function). Bake for another 5 minutes or until nicely charred.
- Once done, remove from oven and brush each Bibingka with butter. Then top them with grated cheese and grated coconut. Serve while warm!
it is possible that no need to put egg.because of allergies...
Hi Beth, the egg makes it softer and gives it a nice flavor but I remember that the regular bibingka sold put egg only by request (special) so I am sure it would be ok without.
I dont have salted eggs can i still make bibingka? Or what is the substitute?
Of course! But if you want to make your own salted eggs for future use, check this post—How to make salted eggs
Hi I tried to follow the recipe but i noticed mine, not sure if the oven.. is dry. how can i fix it.
Hi Teresa, it could be that the rice flour was absorbing too much liquid. You can add a bit more liquid and oil to the batter or if it is cooked already, spread some batter on top while it is still hot and it will absorb it.
This is a great recipe. Thank you for sharing it. Instead of baking it in the oven, I put it on the grill and was able to get the char on top too. My husband said that it really reminded him of the Philippines. I will be saving this recipe for sure. Thanks again.
Oh yes, that is a great idea to get that charred top look and the authentic taste! Glad you like our recipe, Aimee.
This recipe is also great as a waffle! Tried it for merienda today and was a hit with the fam. A little crunchy but soft and a little chewy.
Thanks!
Thanks for you tip, Hazel.
Hi there
I will try your recipe....
Thanks
Wanted a quick, unique breakfast for my husband and this turned out to be a hit! Used dessicated coconut flakes and grated cheddar cheese for the topping. Only had bread flour instead of the APF that the recipe required. I also reduced the sugar by about 25%. Still turned out great! Thanks!
Thank you for the recipe. It was amazing. I did replace the milk for coconut milk and use an 8 inch round pan since I don’t have pans like yours. I will try to find some though. It turned out so good. Merry Christmas!
Merry Christmas to you too, Josie! Happy that you liked our recipe.
Hi! If I double the recipe, can I cook in batches and let the batter wait? Thank you!
Maligayang Pasko!
If you want to double the recipe I would suggest not adding the baking powder to the mixture first. Divide the batter and add the right amount of baking powder per batch just before you cook it. Once the liquid is added to baking powder it will start to react and letting it sit too long, it will lose some of its potency.
Hi! Will it be ok to use combination of glutinous rice flour and rice flour instead? Thanks!
It will not have the same sticky texture but it will still be delicious.
Hi Bebs,
What kind of rice flour do you use? Glutinous rice flour (ground cooked glutinous rice) or ground uncooked glutinous rice? Try to make bibingka here in Japan and they have different types of rice flour.
Thank you!
I used rice flour, not glutinous.
Thanks a lot for this so delicious receipe!
We love it😍
Glad to hear it.
Thanks for the yummy recipe! Fresh grated coconht wasn't available so I added bananas before grilling and topped with grated cheese after they are baked! :))
Hi Melo, I suggest getting desiccated coconut. You can use it as an alternative to grated coconut just rehydrate it with little water. Thanks for the perfect review.
what kind of cheese did you use? As you know it is quite hard to find a local pinoy cheese like Eden cheese here in Germany. Can you suggest any alternative like Gouda or Cheddar? Thanks
Hi! It'll be my first Christmas away from home this year, so I'm planning to make this. However, I don't have access to an oven 🙁 Would you suppose using an oven toaster would work?
Hi Mel, since bibingka is done in a makeshift oven made from clay with the heat source (glowing charcoals) very close to the batter, I think oven toasters should work perfectly.
I don’t have rice flour in stock. What to do?
May I use butter instead of vegetable oil?
Sure you can use melted butter.
Now baking/trying your bibingka recipe in 2 small round aluminum pan,coz moulder like yours are not available here ing Suriname..they dont rise like yours nd already 20mins yet not ready..what tips can you suggest,do i have to high the oven temp or i have to use 3pan? Thank you😊
Check if your baking powder is still good. Make sure you bake them right away once the batter is prepared because the baking powder loses its leavening effect after a while.
Hello Bebs! I love your recipes so thank you very much.
Do you have a recipe for “puto lansong” (medyo masabaw sya sa ibabaw) and this other kakanin that I can always get from palengke? It’s white with gata on top. It’s not “Inutak” because the texture is different. If you have an email I can email you the pictures and I want to make them. I miss these! Thank you.
Hi Carolina, send it to bebs@foxyfolksy.com
I don't have access to banana leaf. Can cupcake liner be used? or possibly just oil the pans? also do i have to add sated egg? I love making your recipes it simple and easy to follow.
The banana leaves do add authenticity and flavor to it but if not available, then just skip it. Same with the salted eggs.
Hi Bebs!
Is there any other option to use rather than banana leaves? Hard to find it here.
Thanks.
You can use parchment paper but banana leaves add a certain flavor to it.
Is it ok if I don’t use banana leaves?
It would still be ok although banana leaves give it that authentic flavor.
First time to cook bibingka. I followed the recipe except replace sugar with stevia and milk with almond mlik. I am also using an 8 x 8 pan. The bibingka did not rise. And the middle part is not cook. I cook at 325 f for 30 mins and cook it again. Dont know what was wrong.
Bibingka normally is a small rice cake baked at high and close heat. Your 8x8 pan is way too big and then you use a much lower temperature.
Hi! Have tried a number of your recipes - thank youuuu for sharing!!! I have a quick question re. your cheese - what do you use? So hard to find Eden cheese here in the US 😢 - what do you suggest is the next best thing?
I read that Velveeta has the same kind of processed cheese. You can also use other cheddar cheese.
I made this my husband love it! Then i made it again but i have used coconut milk instead of fresh milk ,i used all rice flour instead of mixing some all purpose flour ,i used butter instead of vegetables oil they turn really good like real bibingka,thank you for the recipe
Thanks for the tips, Merlyn.
My American husband enjoys this recipe but I feel like it’s more like a regular cake than bibingka like home. I did some tweaking with the recipe like using jasmine rice and sweet rice instead of the flours. I enjoy all your recipes and thank you very much!
Hi bebs😊 I'm new here. I want to make this but I don't have rice flour. Can I use glutinous rice flour instead ?
Hi Khimberly, sorry but it has to be rice flour. Glutinous rice flour will make it sticky and dense instead of crumbly.
Hi,i'd like to try this recipe. Thank you
Thanks for sharing this recipe. Have you ever made it w/coconut milk instead of regular milk? Or a combo of the two? Would the texture be the same? Thanks again!
Hi May, I haven't tried it, but sure go ahead. If there is any difference, it would be minimal.
I check yours first before I google a recipe...My family loved all the ones I tried so far (ube pandesal, kopi roti, bibingka, ensaymada, caramel bar)...can i request if you have a recipe of brioche? thanks and more power!
LOL! It is next on my list actually! Then I should do it soon...
Hi! I love your recipes! I made this last night!
I was wondering where exactly do you get molds like this for Bibingka and Ensaymada? What would be the exact name for it?
Thank you!
I got them from our local wet market (palengke) and I just asked for big mamon molds.
Want to try this but I don’t have the mamon molds that you have, and no banana leaves haha. Can I use normal muffin pans with muffin paper cups? Should I bake it differently with the time and temp?
Hi Anna, the problem with paper is that it might burn at high temperatures and so close to the heat source. Without the burnt tops it would be just similar to puto, only baked. But why not...
hi Bebs... just to let you know that i made some of your recipes and my favorite is the pichi pichi. super easy super yummy. ohhh and i love your siopao too... caldereta... well so far everything i tried was delicious 🙂
I haven't tried this bibingka yet but i sure will this weekend i hope. i have been cravings pinoy food lately. so i will let you know how it turn out. 🙂
That is great, Edna! Happy that you are enjoying our recipes here.
Thank you for sharing your recipe. It was so good! I just added a few drops of vanilla. I tried steamed and baked. The baked came out better because it's charred. The steam is like puto. Also good.
Thanks Shawie! I also liked it a little charred just like the ones baked in clay pots..
Hi! The bibingka looks amazing and I can’t wait to make them. Just wondering if I can use glutinous rice flour instead of rice flour? Thank s a lot.
Hi Jackie, glutinous rice flour will give you a different texture. It will be dense and chewy and sticky.
Hi Bebs. I want to try this but I don't have the molds like yours. If I use a round cake pan or a pie pan, how many minutes should I bake it? Thank you.
Hi Faith, I haven't made it in bigger molds so I caanot say for sure, just check the doneness from time to time by inserting a toothpick. The good thing about bibingka is it is ok to burn the tops a littel.
Hi
Are the bibinkas freezeable? How long can I keep them if they are? Thank you.
I haven't tried to freeze them but I cannot see why it will not work. It should keep for months if packed well.
Hi. I just made this and it was great but the banana leaves ended up being very crispy and crumbled when handled. Is that what is expected after cooking?
Hi Kristine, the traditional bibingka has hot coals in tins directly above and below, thus, the banana leaves are usually burned, so, it is how it should be. 😉
I CAN'T STOP EATING THESE 😭😭😭😭 they're sooo good! thank u so much bebs for the recipe.
They are, aren't they! You're very much welcome! 😊
thank you for the site and recipe, Godbless
Hi Bebs!what's the diameter of the pan or molds did you use?..btw, the Bibingka looks so delicious!thanks for sharing 😉
I used the same mold I used for my mamon and they are about 4-inch in diameter..
hi! I made your bibingka today and it turned out very good!.. Bringing back memories from the philippines! But as I bake my bibingka the top is not turning golden brown, I left the bibingka for over 20 mins and still it looks so white! My oven don't have this broil function. What do you think I can do? thank you!
Hi Shirley, I am afraid it will only work if there is heat from the top like how they make bibingka traditionally, with charcoals on clays both from the top and bottom. Maybe if you have an oven toaster and finish it with that...
Just made it and it’s delicious! ! Thank you for sharing your recipe.
That is great Vera! Thanks for the great review and comment!
Made this and even my toughest food critics loved it. I’d best describe it as a coconut coffee cake. I subbed coconut milk for cow milk.
Question, it’s my first time making Bibingka. Recipes vary, some have cream cheese and pineapple. Any reason your recipe(which my family loved ) is a little different?
Hi Bebs!
This recipe brings back so many wonderful childhood memories! Waking up to the smell of Bibingka that we used to buy from a neighbor on afternoons! What a joy!
I wonder if I could use glutinous rice flour? Thanks!
You do not want to use glutinous rice flour for this or you will end up with a very sticky rice cake like kalamay instead of bibingka.
What kind of rice flour? Sweet? Brown, white? Should I use. Thank you.
Can you replace milk with coconut milk?
Sure you can Amber...
Hi good pm ,do you have a video how to make bibingka?
Hi Heizel...not yet but it is on my list to do...
Hi Bebs, thank you for filling my soul. My mother just recently past and I’m missing her dearly. She spoiled me like crazy, by cooking Philipino dishes and desserts. Even when I married, she’d cook Philipino cuisine for my family. She’d ask me to pick it up to take home for my family to enjoy . I don’t cook Philipino food, I mainly prepare quick American dishes. Having stumbled across foxsyfolksy.com I was completely hooked. I’ve read your recipes and felt as if my mom’s been nearby. Thank you for filling my heart. I love reading the stories before each recipe for they also remind me of mom. For the first time, I’m going to prepare some of your dishes for they sound just like mom would make them. They seem simply easy. Best of all, not too salty, not too sweet and made with LOVE! I just wish I could have made them for her. Thank you Bebs!
Hi Anna Marie, your message just made my day! Thanks for the lovely comment. I feel sorry though for your loss. She sounds like a wonderful Filipina mother and I can understand how you must be missing her a lot. I am glad that somehow I am able to ease that and make you feel she is around thru our recipes and stories. I am sure she is happy to know that her daughter remembers her fondly and her love for our food.
Hi Anna Marie, your message just made my day! Thanks for the lovely comment. I feel sorry though for your loss. She sounds like a wonderful Filipina mother and I can understand how you must be missing her a lot. I am glad that somehow I am able to ease that and make you feel she is around thru our recipes and stories. I am sure she is happy to know that her daughter remembers her fondly and her love for our food.
Hi Bebs, now that you are settled in Pampanga, I hope you can research the recipe for puto lasun that uses yeast (or even better, natural yeast from the air). My grandma (or so they say) would make this from the same unwashed bowl sort of like sourdough. I was too young to learn from her before she passed away. She sold these and panara during simbang bengi. My understanding is that you can also use the batter for bibingka.
Hi Leah, I did try making sourdough so this sounds interesting to me. I would ask around about puto lasun!
Missing bibingka and puto bumbong! Your recipe looks authentic! Gotta try this as soon as I know where to find grated coconut here in Toronto!
P.S. Love the tip on the banana leaves. I didn't know they shrink!
Hi Trish,
I also had problems finding freshly grated coconut while I was still living in Germany. What I usually do is add some water to a cup of desiccated coconut and it is almost as good as the fresh one. Read more about it my Pichi Pichi Recipe.