Irresistible Bibingka Filipino Rice Cake
Authentic Filipino rice cake made with coconut milk and macapuno. This easy recipe creates a fluffy, sweet dessert with caramelized topping in just 25 minutes.
Instructions
- Prepare Oven and Pan:
- Position oven rack in middle and preheat to 375°F (190°C).
- If using banana leaves, rinse and pat dry. Hold over medium-high gas flame for 15 seconds per side until soft and pliable.
- Line 8-inch round pan with banana leaves, overlapping slightly. Brush with 1/2 oz melted butter. (Alternative: grease pan and line bottom with parchment paper)
- Mix Ingredients:
- In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt for 30 seconds.
- In a large bowl, whisk together 1 oz melted butter, sugar, coconut milk, and egg for 1 minute until sugar dissolves and mixture is smooth.
- Add dry ingredients to wet ingredients. Whisk for 45 seconds until smooth and lump-free.
- Bake:
- Fold batter gently once or twice with spatula. Pour into prepared pan and spread evenly.
- Bake for 10 minutes until edges start setting and center is slightly jiggly.
- Remove from oven. Distribute macapuno evenly over partially-baked cake.
- Return to oven and bake for additional 12 minutes until puffed and edges are lightly golden. Test with toothpick—should come out with moist crumbs.
- Finish:
- Switch oven to broil. Brush cake top with remaining melted butter and sprinkle generously with sugar.
- Broil for 2 minutes, watching constantly, until top is golden brown and macapuno caramelizes slightly. Position rack 6 inches from broiler element.
- Transfer to wire rack and cool for 10 minutes. Run knife around edges, invert onto rack, then flip right-side up onto serving platter.
- Peel away banana leaves or parchment. Serve warm.
Notes
Ingredient Tips:
Measure flour by spooning into measuring cup and leveling off—don't scoop directly.
Use fresh baking powder. Test by mixing 1/2 teaspoon with hot water; it should bubble vigorously.
Room temperature egg and coconut milk blend more smoothly. Let sit 30 minutes before starting.
Drain excess syrup from jarred macapuno before using. Storage: Room temperature: Store in airtight container up to 3 days
Refrigerator: Up to 5 days in airtight container
Freezer: Wrap individual slices in plastic wrap, freeze up to 2 months Reheating: Oven method: Warm at 350°F (175°C) for 8-10 minutes
Microwave: Defrost setting, 30-second intervals Substitutions: No banana leaves: Use buttered pan with parchment paper
Dairy-free: Replace butter with coconut oil
No macapuno: Use sweetened shredded coconut mixed with coconut gel Watch the Broiler: Broiling happens quickly—don't walk away! Two minutes can turn to burnt if unattended.Claude is AI and can make mistakes. Please double-check responses.
Use fresh baking powder. Test by mixing 1/2 teaspoon with hot water; it should bubble vigorously.
Room temperature egg and coconut milk blend more smoothly. Let sit 30 minutes before starting.
Drain excess syrup from jarred macapuno before using. Storage: Room temperature: Store in airtight container up to 3 days
Refrigerator: Up to 5 days in airtight container
Freezer: Wrap individual slices in plastic wrap, freeze up to 2 months Reheating: Oven method: Warm at 350°F (175°C) for 8-10 minutes
Microwave: Defrost setting, 30-second intervals Substitutions: No banana leaves: Use buttered pan with parchment paper
Dairy-free: Replace butter with coconut oil
No macapuno: Use sweetened shredded coconut mixed with coconut gel Watch the Broiler: Broiling happens quickly—don't walk away! Two minutes can turn to burnt if unattended.Claude is AI and can make mistakes. Please double-check responses.