Bibingka Recipe: The Ultimate Filipino Christmas Rice Cake

Bibingka is a classic Filipino rice cake traditionally enjoyed during the Christmas season, often sold outside churches after Simbang Gabi.

Made with rice flour, coconut milk, and eggs, it has a soft, fluffy texture with a slightly charred surface from being baked in clay pots lined with banana leaves.

Topped with salted eggs, cheese, or grated coconut, Bibingka is a comforting treat that’s both nostalgic and delicious.

Equipment Needed

Mixing bowls

Whisk

Measuring cups/spoons

Oven (or clay pot for traditional method)

Banana leaves (optional, for lining pan)

Baking pan (round, 8–9 inches)

Ingredients

1 cup rice flour (or all-purpose flour as substitute)

1/2 cup all-purpose flour

1 cup coconut milk

1/2 cup fresh milk

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

1/4 cup butter, melted (plus extra for brushing)

1 salted egg, sliced (optional, for topping)

1/4 cup grated cheese (cheddar or quick-melt)

Grated coconut and more butter (for serving)

Directions

Preparation time: 15 minutes, Cooking: 35 minutes, Total time: Approximately 50 minutes

Prepare the pan: Preheat oven to 375°F (190°C). Line a round baking pan with banana leaves, greased lightly with butter (if available).

Mix the batter: In a mixing bowl, whisk together rice flour, all-purpose flour, sugar, baking powder, and salt.

In another bowl, beat eggs, then add coconut milk, fresh milk, and melted butter. Combine wet and dry ingredients, whisking until smooth.

Bake the Bibingka: Pour the batter into the prepared pan. Top with slices of salted egg and grated cheese. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Finish and serve: Brush the top with butter right after baking. Sprinkle with more grated cheese or fresh grated coconut if desired.

How to Serve

Serve Bibingka warm with hot coffee or tsokolate (Filipino hot chocolate). It’s best enjoyed fresh from the oven, but can also be reheated for breakfast or merienda.

Variations:

Use only rice flour for a more traditional texture.
Top with a mix of salted eggs, cheese, and grated coconut for extra flavor.
Add a layer of muscovado sugar or coconut cream on top for a sweeter, richer version.

Final Word

Bibingka is more than just a rice cake, it’s a Filipino holiday tradition that brings comfort and joy to every table.

Its soft, fluffy texture and blend of sweet and salty toppings make it irresistible. Try this recipe at home and enjoy a slice of Filipino Christmas no matter the season.