Bibingka (Filipino Rice Cake) Recipe

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Avatar Author's default profile picture Team Modified: January 19, 2022

This Filipino dessert is a delectable staple during the Christmas season. Enjoy warm, soft, and buttery cake on cold nights with this easy Bibingka recipe.

Bibingka (Filipino Rice Cake) Recipe

How To Make Bibingka (Filipino Rice Cake) Recipe

Looking for a sweet and salty treat? Then this bibingka or Filipino rice cake, made of a soft base and salted duck egg, is perfect for you.

Prep: 10 mins
Cook: 40 mins
Total: 45 mins


  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup rice flour, plain and not glutinous
  • ¾ cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup coconut milk
  • ½ cup water
  • 2 cups processed cheese, chilled, grated, divided
  • 2 salted eggs, sliced into wedges
  • cooking spray

To Serve:

  • 1 tbsp coconut, freshly grated


  1. Preheat the oven to 350 degrees F.

  2. Grease the 8-inch cake tin with cooking spray and line both the bottom and sides with parchment paper. Brush the parchment paper with softened butter all over. Set aside.

  3. In a bowl, sift together both flours, salt, and baking powder. Set aside.

  4. Using a stand mixer, combine butter and sugar. Cream until pale and fluffy.

  5. Add the eggs, water, and coconut milk. Continue creaming.

  6. Fold in the sifted flour first into the coconut milk mixture, followed by half of the cheese, until evenly incorporated. Transfer mixture into the prepared cake tin.

  7. Transfer to the oven and bake for roughly 20 to 25 minutes. The cake batter will still be very liquid but partially set on top.

  8. Sprinkle remaining cheese and salt-cured eggs on top. Return to the oven and continue baking for roughly 20 minutes, or until a cake tester comes out clean and its top turns golden.

  9. Transfer the cake onto cooling racks and immediately brush the top with more softened butter. Allow to cool briefly in the cake tin before releasing from the mould.

  10. Slice into desired portions and serve with grated coconut.

Recipe Notes

Traditionally, this dessert is baked over charcoal and lined with banana leaves. This recipe is adapted using regular ovens, cake tins, and parchment paper.


  • Sugar: 20g
  • :
  • Calcium: 476mg
  • Calories: 484kcal
  • Carbohydrates: 42g
  • Cholesterol: 127mg
  • Fat: 31g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Potassium: 161mg
  • Protein: 11g
  • Saturated Fat: 20g
  • Sodium: 919mg
  • Trans Fat: 1g
  • Vitamin A: 774IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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