Bibingka Recipe

Rice cake topped with salted egg and steamed in banana leaves

Watch How To Make It:

Bibingka one of the most popular rice-based desserts from the Philippines, typically served during Christmastime and parties. It's typically topped with salted egg and cheese.

Many recipes tend to give you a dry pastry, but my gluten-free recipe creates a moist bibingka.

It may not be 100% authentic, but my uncle who used to sell street food in the Philippines says it's waaaay better than the original.

Also, this recipe uses a stand mixer, but you can make this with just a bowl and a whisk.

Ingredients:

2 tbsp melted butter
½ cup coconut sugar (coconut preferred, but any sugar is fine!)
1 ⅓ cup coconut milk
2 eggs
1 cup glutinous rice flour
1 cup normal rice flour
2 tsp baking powder
¼ tsp salt
Banana leaves
1 salted egg
Salty cheese (for Filipino style, use Eden cheese!)

Directions:

Take your stand mixer and use the paddle attachment. Mix together the melted butter and the coconut sugar until well combined. Follow this up with the coconut milk and 2 eggs.

Add in the glutinous rice flour and the normal rice flour. Mix everything well, then turn off the mixer and scrape the sides of the mixing bowl to pick up any remaining flour. Add the baking powder and ¼ tsp salt, and then mix again.

Pre-heat the oven to 400º F. Take a cast iron pan and line its bottom with plenty of banana leaves to cradle the batter. Pour all the batter on top of the leaves, and then place in the preheated oven. The bibingka will bake for about 20-25 minutes, but we will take it out briefly after baking for about 15 minutes to add the toppings.

While the bibingka is baking, prepare the toppings. Cut a salted egg in half, scoop it out, and then slice it up. Set aside. Take your salty cheese of your choice and slice it up however you want it.

After the bibingka has been baking for about 15 minutes, take the half-baked bibingka out of the oven and spread your salted egg and cheese toppings across its surface. Place it back into the oven until fully cooked.

Serve the bibingka warm!

Special Notes:

I've also used American yellow cheese slices as a topping, and it never fails to please. When in doubt, use salty American yellow cheese!

DID YOU MAKE THIS?!

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