Philippinischer Bibingka - Ganzer Kuchen auf eleganter Kuchenplatte

Filipino Bibingka

⚠ Gluten ⚠ Milk ⚠ Eggs

Philippinischer Bibingka - Nahaufnahme eines Stücks mit sichtbarer Textur

Philippinischer Bibingka - Alternative Ansicht in gemütlichem Setting

Traditional Filipino rice cake with coconut - a festive Christmas treat that's soft, sweet, and deliciously aromatic.

Contains the following allergens:

Gluten Milk Eggs

Preparation

15 min.

Baking Time

35 min.

Servings

8

Difficulty

Easy

Instructions

1

In a large bowl, whisk together rice flour, sugar, and baking powder until well combined.

2

Gradually stir in coconut milk and beaten eggs until you have a smooth batter with no lumps.

3

Pour batter into banana leaf-lined baking dish or greased round cake pan.

4

Sprinkle desiccated coconut and grated cheese on top. Add sliced salted duck egg if using.

5

Bake at 180°C (350°F) for 35 minutes until golden brown and a toothpick inserted in center comes out clean.

6

Serve warm, traditionally cut into squares or wedges.

Ingredients

8 Servings

rice flour 250 g
sugar 200 g
coconut milk 400 ml
eggs 3
baking powder 2 TL
desiccated coconut 50 g
salted duck egg 1
Cheese for topping 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Filipino Bibingka make?

The recipe Filipino Bibingka is designed for 8 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Filipino Bibingka?

Preparation takes about 15 minutes and baking about 35 minutes – roughly 50 minutes in total.

How long does Filipino Bibingka keep?

Filipino Bibingka tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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