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Bibingka
Bibingka is a type of rice cake native to the Philippines.

Rice Flour
Burapa Prosper Co., Ltd
Supplier Certified by
GMP, HACCP, and BRC

This is traditionally made from galapong (milled glutinous

rice), coconut milk, margarine, and sugar. During dawn
masses on Christmas season, side street vendors are a
common sight preparing and selling this delicious rice
cake along with puto bumbong.
The traditional way of cooking Bibingka is unique and quite
time consuming. The mixture is poured on a clay pot lined
with pre-cut banana leaf. A special clay oven known as
Bibingka oven is needed to bake this rice cake. The clay
pot is placed between the layers of the Bibingka oven and
lit charcoals (locally known as uling) are placed below

and above the clay pot to evenly cook the mixture.

The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots around
and it is impossible to find Bibingka ovens in you local Home Depot, well be using ordinary cake pans and our
kitchen oven instead. As for the galapong, Ill try to feature another recipe variation in the future using that. For
now, well settle for an alternative ingredient that needs no preparation at all rice flour.
We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian or
Pinoy store in your area. If in case you are having a hard time distinguishing between the two (since most of the
labels are written in Chinese), always remember that the package with the red print is the ordinary rice flour while
glutinous rice flour is printed green.
By the way, I like to take this opportunity to thank all of you, our loyal readers, who gave time to send feedback
and comments.

 Bibingka Recipe
Ingredients
1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf

Cooking Procedure
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven
off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium
brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
14. Serve. Share and enjoy!
Number of servings (yield): 3

Watch the cooking video:

Bibingka

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Related posts:
1. Biko Recipe
2. Kutsinta Recipe
3. Buchi
4. Shared Recipe. Maja Blanca

Comments
Panlasang Pinoy says
March 22, 2010 at 9:20 pm

You can also use all-purpose flour in Bibingka although you cannot substitute it using this recipe. Well post
another bibingka recipe soon using all-purpose flour.

Reply

ky says
March 22, 2010 at 9:34 pm

thank you for this recipe..cant wait to try it!

Reply

Panlasang Pinoy says

March 22, 2010 at 10:04 pm

Since this is traditionally cooked in clay pots, banana leaves are needed to hold the mixture and prevent it
from catching dirt. You can cook bibingka without banana leaf and salted eggs.

Reply

Claire says
March 23, 2010 at 4:48 pm

Cool! Thank you!

Reply

aubrey says
January 7, 2011 at 7:22 am

Hi PP,
Did you ever manage to post the recipe using all-purpose flour?

Reply

lhil batallones says

March 23, 2010 at 1:19 am

thanks po ulit for this delicious recipe..keep on posting more pinoy foods..God bless

Reply

brenda regino says

March 23, 2010 at 5:07 pm

good morning chef: i posted your dinuguan recipe on my fb account.my husband and i will try it this weekend.i
wish magaya namin.thank you very much.

Reply

Panlasang Pinoy says

March 23, 2010 at 7:52 pm

Steaming is not intended for this recipe. You can use oven toaster if it can reach up to 370F, Camille.
Hope this helps.

Reply

Conichiwa73 says
March 24, 2010 at 1:09 am

Hello!thanks po d2 sa recipe na to i try this onetnx po uli!

Reply

Panlasang Pinoy says

March 24, 2010 at 4:59 pm

Welcome Conichiwa73

Reply

Aileen says
March 24, 2010 at 11:43 pm

Hi! Thanks for the recipe. I have eaten a bibingka in the philippines that were cupcake-size. Will it be the same
oven temperature and how much time do you suggest I can cook it for? Thanks.

Reply

Panlasang Pinoy says

March 25, 2010 at 4:55 pm

Hi Aileen, use the same temp and youll know that its done when the top starts to brown.

Reply

Aileen says
March 26, 2010 at 12:50 am

Thanks. Ill try to do it right away. Plenty of time to practise for xmas (planning to give it as gifts!).

Reply

melisa aguilar says

March 25, 2010 at 7:24 am

i tried making this yesterday for a mid afternoon snack. It was really good!
Thanks1 Panlasang Pinoy!!!!

Reply

Panlasang Pinoy says

March 25, 2010 at 8:16 pm

Andrea, I used sharp cheddar cheese for this recipe.

Reply

mylene says
March 27, 2010 at 11:55 pm

kuya can i request sapin sapin please..thanks po.. im one of ur million fans

Reply

PG says
March 29, 2010 at 5:13 pm

Thanks for this recipe. It was the closest thing to the street bibingka we had in the Philippines.
Please confirm if the quantity of the sugar is really 1 cup. It looks less than that in your video.
What type of cheese did you use? The cheddar cheese I used browned way before the cake top browned. This
created a very un-appetizing look on the bibingka

Reply

Panlasang Pinoy says

March 29, 2010 at 8:28 pm

Hi PG, yes its 1 cup of sugar. I used sharp cheddar cheese for this recipe. Try using any quickmelt
cheese so that it wont turn brown.

Reply

bell says
April 2, 2010 at 1:34 pm

Hi! what kind of cheese can i use for this recipe? thnx..

Reply

lanie says
April 15, 2010 at 5:14 pm

thank you for thisthis is the next in line for me to do!

Reply

Lanie says
April 17, 2010 at 8:24 pm

Hello kuya,I tried this bibingka twice already. One with salted duck eggs,and my second one is loaded with
quickmelt cheese! I really love it! Thanks and always happy cooking! Aloha!

Reply

Panlasang Pinoy says

April 18, 2010 at 7:40 pm

sure, you may use any oven safe container amichelle.

Reply

Panlasang Pinoy says

April 21, 2010 at 6:37 pm

amichelle, kindly check the ingredient list. I believe that its two and a half teaspoon. As for the salt, do as you
please. Hope this helps.

Reply

lastog says
May 12, 2010 at 8:19 pm

i like karioka cruncy outside soft inside ahhhhhhhh sweet nothing

Reply

gerlie says
May 26, 2010 at 8:22 pm

I really appreciate you for making this filipino recipes. I dont know much about cooking but through your
webssite I can cook filipino dishes now. My husband is american and he loves the filipino food especially
anything that has gata/coconut milk.
I tried most of the recipes here with gata and its great my husband love it. Thanks.
I just want to ask where do you buy your lye water for making kutsinta? I want to try kutsinta but could hardly
find lye water. Most of the asian stores we have here in kansas does not have it and does not know what is lye
water. Is there any alternative for that? Thanks again . God bless you.
gerlie

Reply

Panlasang Pinoy says

July 13, 2010 at 8:38 pm

Not a problem, jenny. Do as you please.

Reply

divine says
December 21, 2010 at 7:04 am

uhmm im gonna make bibingka..but i dont like itlog na maalat can i replace it with just nilagang itlog
instead?im not in philippines right now thats why i decide to make it for the 1st time. it looks easy to
make

Reply

Jenn Romero says

December 20, 2013 at 12:21 am

I followed the recipe diligently and it comes out too sweet for my liking! One cup of sugar is a lot! I
suggest just use half cup of sugar.. Thanks for the recipe though.

Reply

Vanjo Merano says

December 23, 2013 at 8:17 am

I appreciate the feedback, Jen. I understand that we all have a preference in terms of the level of
sweetness. What you did was the right thing to do in your case. Most people like their bibingka
sweet and the 1 cup of sugar in the recipe is the standard amount for that result.

Reply

phen says
August 21, 2010 at 2:53 am

can i used glutinous rice flour as a substitute for the rice flour? i
i really like all ur recipe.Godbless

Reply

boy sato says

August 22, 2010 at 4:02 am

sir i would like to know the alternative of banana leaves? its so hard to find here.

Reply

cora browning says

December 9, 2010 at 4:45 am

Thank you for all the lovely recepies that you have been sharing now i can make them without ringing my mum
in the US for recepies i cannot remember
Please keep on sharing your yummy recepies..
God bless and thank you again.

Reply

Gener says
January 10, 2011 at 6:25 pm

Hello as of this writing I just put the grated cheese and salted eggs. Ang napansin ko lang natuyo yung dahon
ng saging. I must suggest to brush it with canola oil or butter para hindi matuyo yung dahon.
Cant wait for the result though I tweaked/adjuct it a little bit.
Thank you so much for this easy to follow instructional video recipes.
God bless you and your family.

Reply

Juv says
January 17, 2011 at 8:01 pm

Easy to follow and taste better than aling mellys Filipino bakery in Canada. Thanks very much, how about
sapin sapin recipe?

Reply

sharmaine says
February 7, 2011 at 6:49 pm

could someone tell me where bibingka originated?specifically in what province?

tnx!

Reply

arlena says
February 17, 2011 at 3:34 am

Good day Kuya! It was really nice watching your show.Ive tried it and it was really looks closest thing to our
street bibingka we had in the philippines. At least dito sa jeddah saudi kapag pasko at new year na di kami
makauwi ng pinas,we still can eat puto bungbong and bibingka, then hot tea parang nasa pinas na rin kami
habang ka webcam aming pamilya.THANK YOU AND MORE POWER!!!

Reply

Regineck says
March 6, 2011 at 12:17 am

Hello po kuya! How bout merengue? wla po kc sa list nyo eh.

Reply

Clark Pelaez says

March 13, 2011 at 1:57 am

Hi!
Thank you for having this website. Indeed it is very informative. As a matter of fact I am using your site as one
of my referrals.
Although after going thru your article of the Bibingka and doing a research on bread and cakes, it would be
proper to call the bibingka a rice bread rather than rice cake. The reason is that a cake is normaly turned
upside down and bread is not. As in the case of the Bibingka.
None the less, keep up the good work.
Very truly yours,
Clark

Reply

Janette says
March 14, 2011 at 5:47 pm

I tried this recipe today and I was so happy with the result. It tastes so good! Thanks for this recipe!!!

Reply

Vanjo Merano says

February 13, 2012 at 2:43 pm

Jan, you can get packaged rice flour in grocery stores.

Reply

trish says
March 22, 2012 at 12:36 am

Thanks sa mga recipe ! Although I was born and raised here in the US, I did spend 5 years when iI was around
5 and was taught the language by a tutor that my dad had hired specifically for me to learn. My father himself
was a well-known executive chef at the Hilton Hotel in Palm Springs California during his times. I learned my
talent of cooking by observation and have been requested numerously to cater to both Filipino parties and
American ones as I do have excellent cooking skills..not really bragging hehe! A lot of people are surprised
when they find out that I can fluently speak the language and can cook most Filipino foods better than fullblooded Filipinos that were raised in PI. My mother is of Irish-French decent so I most commonly mistaken for
either being Hispanic or Native American (Indian) but I am light-skinned. But anyway, before I end up telling a
short novel, I just wanted to let you know that I am truly excited to have found your website as I have been
searching for some time now for an online site that had LOTS of down to earth Filipino recipes. Other websites
that I have came across showed mostly only traditional ,basic recipes and not like your website that has a lot
to look over! Im excited to browse thru some more and then get started in the kitchen

Thank you so much!

Reply

Joanna Alvarado says

March 28, 2012 at 9:24 pm

Love all your recipes esp. the desserts. Im starting a small cake business and Im looking for Ube Macapuno
Cake recipe. please share if you have it :)was never a bibingka fun because of the texture but this
bibingka recipe is delicious!!!!

Reply

Charisma Piera says

December 24, 2013 at 5:10 am

Thanks for your recipe. I tried it and so yummy! I used paper cups instead of banana leaf and 2 eggs instead of
3 but it still good.

Reply

Vanjo Merano says

December 28, 2013 at 3:15 pm

You are welcome, Charisma.

Reply

Alma says
October 22, 2014 at 8:45 pm

Can the coconut milk be of a canned variety? Thanks!

Reply

Vanjo Merano says

October 22, 2014 at 9:13 pm

You can use canned coconut milk.

Reply

Jo Berueda says
October 22, 2014 at 10:46 pm

Thank you very much for your recipe!

More power to you!

Reply

Emelda de Leon says

October 23, 2014 at 12:43 am

All your recipes are really good. I tried some. I want to try your COL SLAW RECIPE but i want to ask you if i can
cut the cabbage in advance but im afraid it will become black. Can u give me some advice how it will retain
the freshness . Thanks and more power to you.

Reply

natzsm says
October 23, 2014 at 5:21 am

Have you tried using the glutinous rice flour with this recipe so as to be closer to the original and more
traditional bibinka?

Reply

Vanjo Merano says

October 23, 2014 at 8:52 am

Natz, I have another recipe for bibingka using glutinous rice flour. There are a few differences in terms of
amount of ingredients and timing. I will post the recipe soon.

Reply

bryan says
October 23, 2014 at 11:39 pm

do you have recipe for the Cebu (Visayan) kind of Bibingka??? They use rice flour ..not malagkit rice flour!
tnx in advance

Reply

Vanjo Merano says

October 24, 2014 at 8:36 am

Bryan, I can certainly whip one up for you soon. Let me see what I can do about it; I might need some
time in my test kitchen to produce a good version, but I will assure you that will be worth the wait.

Reply

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