Rich Filipino Bibingka with Salted Egg and Grated Coconut

A classic Filipino rice cake

Bibingka is a traditional Filipino rice cake that's moist, fluffy, and rich, topped with salted duck eggs and cheese, and finished with fresh grated coconut.

1 h 30 min
8
Intermediate

Ingredients

For the Bibingka Batter

Rice Flour

1 cup

All-Purpose Flour

1/2 cup

Granulated Sugar

3/4 cup

Baking Powder

1 tablespoon

Salt

1/2 teaspoon

For the Wet Ingredients

Large Eggs

Coconut Milk

1 cup

Melted Butter

1/4 cup

Water

1/4 cup

For the Toppings

Salted Duck Eggs

2, sliced

Grated Cheddar Cheese

1/2 cup

Freshly Grated Coconut

1 cup

For Greasing and Baking

Butter or Banana Leaves

for lining

Preparation

Preparing the Batter

Preheat the Oven

Preheat your oven to 375°F (190°C).

Mix Dry Ingredients

In a bowl, mix rice flour, all-purpose flour, sugar, baking powder, and salt.

Whisk Wet Ingredients

In a separate bowl, whisk together eggs, coconut milk, melted butter, and water.

Combining Ingredients

Add Wet to Dry

Gradually add the wet mixture to the dry ingredients, stirring until smooth.

Ensure no lumps remain for a smooth batter.

Prepare Pan

Grease the baking pan or line it with banana leaves.

Pour Batter

Pour the batter into the prepared baking pan.

Cooking Process

Baking the Bibingka

Place the pan in the oven and bake for 30 minutes.

Adding Toppings

Remove from oven, add sliced salted eggs and cheese.

Final Bake

Continue baking for an additional 15 minutes until golden brown.

Plating & Serving

Rich Filipino Bibingka with Salted Egg and Grated Coconut

FaUtensils

Serve Warm

Serve warm with toppings of grated coconut and, if desired, a touch more melted butter.

Sauce Pairings

Coconut milk drizzle

Enhances the flavor and adds moisture.

Salted caramel

For a sweet and salty twist.

Garnishes & Accompaniments

Freshly grated coconutFresh banana leaves for serving

Perfect Sides

Hot chocolate or tea

Fresh tropical fruit salad