Warm Filipino Bibingka With Coconut and Salted Egg

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Bibingka is the warm rice cake sold outside churches during the holidays, soft and faintly salty from the egg on top. I line the pan with banana leaf so the bottom picks up that gentle, almost smoky note.

This recipe highlights the classic Filipino Bibingka preparation, bringing together the rich flavors of coconut and the unique taste of salted egg. It’s perfect as a snack or dessert to share with family and friends.

Traditional Filipino Bibingka Recipe

This bibingka features a warm, cake-like structure made from rice flour, coconut milk, and sugar, topped with slices of salted egg and fresh grated coconut. The recipe is relatively simple, taking about 45 minutes to prepare and serve, offering a delightful taste of Filipino culture.

Ingredients

1 cup rice flour
1/2 cup coconut milk
1/2 cup water
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup grated fresh coconut
2 salted eggs, sliced
Banana leaves for lining (optional)
Additional grated coconut for topping (optional)

Instructions

Prepare the banana leaves: If using, soften banana leaves by passing them over an open flame or steaming them. Line a round baking dish with the leaves, allowing the excess to hang over the edges.
Mix the Batter: In a bowl, combine rice flour, sugar, baking powder, and salt. Gradually add coconut milk and water, mixing until smooth and well combined.
Pour Batter: Pour the mixture into the lined baking dish, filling it about halfway. Place the sliced salted eggs on top.

Bake: Preheat the oven to 375°F (190°C) and bake the bibingka for about 25-30 minutes, or until the top is set and lightly golden.
Add Toppings: Once baked, remove from the oven, and if desired, sprinkle additional grated coconut on top. Return to the oven for another 5 minutes to toast the coconut slightly.
Serve: Allow the bibingka to cool slightly before slicing. Serve warm as a snack or dessert.