Bibingka (Coconut Rice Cake)

Soft and fluffy bibingka baked in banana leaf lined muffin tins. This is an easy homemade version of the popular Filipino coconut rice cake traditionally cooked in clay pots.

October is Filipino American History Month (FAHS). The first Filipinos arrived near what is now Morro Bay, California back in October 18, 1587 aboard a Spanish ship. (YES. They arrived 33 years before the English Pilgrims landed at Plymouth Rock!)

This month long celebration is meant to pay tribute to the many ways Filipino Americans have contributed to American society.

Here is a popular Filipino snack cake that is perfect during this time of year! This is an easy homemade version of the classic bibingka popular during Christmastime! 

Fluffy Bibingka with Cream Cheese

Bibingka encompasses a wide range of baked goods. It is an umbrella term that is used to describe or name a baked dish made using rice and coconut milk.

I tried several bibingka recipes before deciding to create my own version. Some recipes call for rice flour, others use glutinous rice flour. And, then there are recipes that completely omit the rice flour and only use all-purpose flour.

I tried the bibingka recipe from both the AMBOY and I am a Filipino cookbooks. Both recipes call for glutinous rice flour. The resulting bibingka from both cookbooks were chewy and dense like mochi. That wasn’t what I was craving.

Since I wanted a soft, fluffy, pillowy bibingka…I set out to make my own recipe! 

Let’s begin by differentiating some of the most common versions or categories of bibingka:

Coconut Rice Cake Ingredients

Flour

This version uses a mixture of rice flour and all-purpose flour. I know that the more traditional recipes are gluten-free, using 100% rice flour. I find adding a small amount of all-purpose flour (wheat flour) helps to strengthen the cake and gives it a fluffy texture.

Baking Powder

Be sure to relatively fresh baking powder for this recipe. Baking powder helps to leaven the cake and make it airy and fluffy! If your baking powder is old and stale… you will end up with a dense bibingka.

Coconut Milk

Fresh coconut milk is the best! But, it hard to come by and is quite laborious to make. Next best option is canned coconut milk. Be sure to get full-fat coconut milk that lists coconut as the first ingredient.

Sugar

I have created this recipe using regular white granulated sugar. You may use brown sugar or muscovado sugar- however these sugars will make the resulting bibingka darker in color. 

Banana Leaves

Banana leaves are sold frozen. They are available at Asian and Latin markets. If you live in Southern California, you can find frozen banana leaves at Seafood City, 99 Ranch Market, or Super King. 

Banana leaves are not required, but it does add a distinct flavor. 

How to use frozen banana leaves

Thaw banana leaves at room temperature, or pass them under cool running water. The banana leaves will likely be dirty or dusty. Rinse in cool water and then pat dry. 

Banana leaves have a thick rib that runs down the center. Cut that portion off to make the banana leaves more pliable and easier to work with.

Use scissors or a sharp knife to cut the banana leaves to your desired portion size.

Banana leaves need to be warmed up before use. Otherwise, they will be rather stiff and brittle. Hold banana leaves using tongs and pass over a flame. Continue to do this until the banana leaf has turned shiny and deep green.

NOTE: Just be careful not to burn the banana leaf. If the leaf turns brown, you’ve gone too far. Throw that piece away and start anew. 

To summarize:

1. Thaw frozen banana leaves at room temperature or speed up the process by running them until cool running water.
2. Rinse the banana leaves to rid of any dirt or dust.
3. Pat banana leaves dry.
4. Cut banana leaves to desired sizes. Remove thick rib that runs down the center of leaf, if necessary.
5. Heat banana leaves over open fire. Use kitchen tongs to hold banana leaf. Pass over an open flame several times until the leaf has turned deep, bright green in color. (Be careful not to burn the leaves!)

Rice Flour vs Glutinous Rice Flour

Not all rice flours are the same! They cannot be used interchangeably in recipes.

Rice flour is milled from medium grain or long grain rice. Glutinous rice flour is milled from short grain or glutinous rice. 

They feel very similar in texture and look identical upon inspection. However, these two flours result in different textures when baked or cooked.  

Rice flour will create a fluffy, airy cake like sponge cake. Glutinous rice flour will create a dense, sticky cake like butter mochi cake. 

In general, you can differentiate the two types of rice flour by the packaging. RED packaging is used for rice flour. GREEN packaging is use for glutinous rice flour. This is helpful when the labels are not written in English. 

How to bake bibingka in a muffin tin

Bibingka is traditionally baked in banana leaf lined clay pots heated over an open fire. Clay pots are great conductors of heat. The open fire slightly burns the banana leaves imparting a nice flavor.

For the home kitchen, I suggest baking bibingka in large muffin tins! This isn’t your standard 12 cavity muffin tin. The giant muffin tin photographed above is a 6-cup muffin tin. (Scroll down for more information regarding muffin tin and baking vessel choices.)

Start by preparing the banana leaves as directed above. Cut the banana leaves to your desired portions. Use a 5.5 or 6-inch square banana leaf for the 6-cup muffin tin.

1. Brush the muffin tin cavities with melted butter.
2. Press prepared banana leaf into muffin tin. Brush banana leaf with melted butter.
3. Pour 1/2 cup portion of bibingka batter into banana leaf lined muffin tin.
4. Bake at 375 degrees until bibingka is golden around the edges!

Bibingka Topping Choices

Bibingka is traditionally topped with hard boiled sliced duck egg, grated salty hard cheese, or freshly grated coconut meat. Choose one or use a combination of all three! 

These toppings really complement sweet delicate flavor of bibingka. However, they may be difficult to find or a bit overpowering for your first time.

I suggest starting with a small slice of cream cheese. This is better suited for the American kitchen. The slightly salty and tangy cream cheese pairs wonderfully with fresh baked bibingka. 

Fresh from the oven bibingka

The banana leaf lightly tints the exterior edges of the bibingka. It impacts a distinct delicious flavor! 

This bibingka is soft and fluffy fresh the oven. Bibingka is best served warm. Ideally, you want to serve this the same day it is baked.

Overtime, the bibingka will harden and stale. Store at room temperature until ready to enjoy.

Store in the fridge if the bibingka is topped with cream cheese, cheese, or duck egg. Reheat in the microwave or toaster oven to refresh. 

Other baking vessel choices for bibingka 

• standard muffin or cupcake tin
• cast iron skillets
• round cake pans
• square baking pans or rectangle casserole pans

I highly recommend using the giant 6-cup muffin tin. 

Banana leaf impacts a distinct flavor that is difficult to mimic. Should you choose to use regular cupcake liners, I suggest adding a touch of vanilla extract to the batter. (See notes in recipe for further instructions.)

You may also use a standard 12-cavity muffin or cupcake tin. If you do not have access to banana leaf, you may line the tin with regular cupcake liners or parchment paper.

Use 1/4 to 1/3 cup of bibingka batter for standard sized muffins. Reduce baking time by 3-5 minutes.

For larger sliceable bibingka, bake the batter in one 9-inch to 12-inch skillets. Batter may also be baked in 9-inch square baking pans or standard 8- or 9-inch round cake pans. 

Recipe will also work in a 9 x 13-inch casserole dish. 

More Filipino Snack and Dessert Recipes

• Boiled Peanuts (Nilagang Mani)
• Taho (Sweet Tofu with Brown Sugar Syrup)
• Turon (Fried Saba Banana Rolls)