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Filipino Bibingka Rice Cake with Coconut in Banana Leaves

This is one of my most trusted recipes for the Filipino Bibingka, rice cakes baked in coconut milk, eggs, flour, butter, cheeses and nestled in banana leaves. Traditionally, this is served during the colder months in the Philippines, especially during Christmas. Here in America, I tried to recreate it as best as I could using the recipe from Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. This makes two 9-inch round pans. Servings 4 to 6 for breakfast, brunch or snacks.
Prep Time1 d
Cook Time23 mins
Total Time1 d 23 mins
Course: Breakfast, Brunch, Dessert, Merienda, Snack
Cuisine: Asian, Filipino
Keyword: Filipino Bibingka Rice Cake
Servings: 4 people
Calories: 246kcal
Author: Asian in America


  • 1 3/4 cups malagkit (sweet rice) soak in water overnight ( sweet rice from Asian markets) sweet rice or sticky rice, Filipino
  • 1 1/2 cups rice galapong obtained from soaking sweet rice, see procedure below
  • 1 1/4 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 , whole large eggs yolks and whites separated
  • 3/4 cup coconut milk canned or fresh
  • 1/4 cup whole milk
  • 1 whole salted egg peeled, quartered
  • 1/2 cup grated Gouda cheese
  • 1/2 cup crumbled Feta cheese
  • 2 Tablespoons melted unsalted butter for brushing top of bibingka cakes
  • 2 large whole pieces banana leaves cut to fit and line 9-inch round pans
  • 2 Tablespoons softened unsalted butter
  • 2 teaspoons granulated sugar


  • To make the galapong: Rinse the rice under cold running water, drain and place in a medium bowl with cold water to cover. Refrigerate overnight.
    The next day: Drain and rinse rice again. Drain in a colander. Transfer to a food processor and process until the mixture is finely grounded about 1 minute. Then work again to press the galapong through the sieve. You should have about 1 and 1/2 cups galapong. Discard any extra.
  • To make the bibingka: Preheat the oven to 425 F degrees and prepare two 9-inch pie pans lined with parchment paper or banana leaves.
  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt in a bowl. Add the galapong and mix well so that no more lumps remain. Stir in egg yolks, coconut milk, and regular milk.
  • In the clean bowl of an electric mixer fitted with a whisk attachment, beat the egg whites till stiff. Fold the whites into the galapong mixture.
  • Grease the banana leaves lining the pans with softened butter. Divide the mixture between the lined pans. Nestle each salted egg quarter into the middle of each cake. Sprinkle each cake with 2 tablespoons of the Gouda, and 2 tablespoons of the feta, and lastly the sugar.
  • Set the cakes on the top rack of the oven and bake until firm and set, for about 20 minutes. It should be lightly browned on top.
    If the bibingkas are firm but not browned, preheat the broiler and broil them 6 inches from the heat source, watching it carefully till it is bubbly and light brown, in 3 minutes.
  • Brush the bibingka with the melted butter while still warm. Let cool slightly and serve straight from the banana-leaf lined pans.
  • Cook's Comments: To get the outdoor burnt banana leaves aroma, I put the entire rice cake, covered in banana leaves on the outdoor grill. The heat should be set to a medium high and the rice cakes are left for 10 minutes. Soon the fragrance of the banana leaves mixed with the coconut will fill the air.
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Serving: 1g | Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 458mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg