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Bibingka is a beloved Filipino rice cake traditionally enjoyed during the Christmas season. Made with rice flour and coconut milk, this fluffy delicacy is often served warm and topped with salted eggs or cheese. It holds a special place in Filipino culture, symbolizing festive gatherings and family celebrations.
Preheat your oven to 375°F (190°C).
Line a round cake pan (8-inch) with banana leaves or parchment paper. If using banana leaves, lightly grease them with oil.
In a large bowl, whisk together the rice flour, granulated sugar, baking powder, and salt.
Add the coconut milk, melted butter, and eggs. Mix until well combined and smooth.
Stir in the shredded coconut.
Pour the batter into the prepared pan, smoothing the top with a spatula.
If using, sprinkle the grated cheddar cheese and sliced salted duck eggs on top of the batter.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the Bibingka to cool slightly before removing from the pan.
Enjoy your meal!
Bibingka is a traditional Filipino rice cake made from rice flour, coconut milk, and often topped with salted eggs and cheese.
Bibingka originates from the Philippines and is particularly popular during the Christmas season.
Key ingredients include rice flour, coconut milk, sugar, eggs, and shredded coconut.
Bibingka takes 45-55 minutes to prepare and bake.
Bibingka is often served with butter, grated coconut, and sometimes paired with hot chocolate or coffee.