Irresistible Bibingka – Filipino Coconut Cake Recipe

There’s something magical about the moment you take a bite of bibingka – Filipino coconut cake. Imagine a warm, fluffy slice with its sweet aroma wafting through the air, dancing with hints of coconut and buttery goodness. Each mouthful is like a gentle hug from your grandma, filled with love and nostalgia.

Every festive gathering at our house featured bibingka. I remember the excitement around Christmas when my family would whip up this delicious treat; it was always the star of the show. If you’ve never had bibingka, prepare yourself for an unforgettable flavor experience that embodies tradition and warmth.

One Christmas, my cousin took a big bite of bibingka and exclaimed it was better than Santa’s cookies! We laughed so hard we almost spilled our drinks.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rice Flour: Stick to glutinous rice flour for that perfect chewy texture; it’s essential for authentic bibingka.
• Coconut Milk: Use full-fat coconut milk for rich creaminess; it’s the secret to maximizing flavor.
• Granulated Sugar: Sweeten your bibingka just right; adjust to taste for those sweet tooth cravings.
• Salt: A pinch enhances sweetness; don’t skip this essential ingredient.
• Baking Powder: This gives bibingka its lovely rise; ensure it’s fresh for best results.
• Butter: Melted butter adds richness; I prefer using unsalted so I can control the saltiness.
• Eggs: Use large eggs for structure and moisture, giving your cake that fluffy feel.
• Grated Coconut (Optional): For added texture and flavor; you can use fresh or desiccated coconut based on availability.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Bibingka – Filipino Coconut Cake

Preheat your oven to 375°F (190°C) while greasing your baking pan with butter. This ensures easy removal once baked, creating a beautiful golden crust.

Create the Batter : In a mixing bowl, combine rice flour, sugar, baking powder, and salt. Whisk them together until evenly mixed. The dry ingredients should have no lumps to ensure even baking.

Add Wet Ingredients : Pour in the coconut milk, melted butter, and eggs into the dry mixture. Stir gently until everything combines smoothly without overmixing—this keeps your cake light and airy.

Incorporate Coconut : If using grated coconut, fold it into the batter now. It adds delightful texture and makes each bite even more scrumptious—just imagine those little bursts of flavor!

Pour into Pan : Transfer the batter into your prepared baking pan. Smooth out the top with a spatula to ensure even cooking—no one likes an uneven bibingka!

Bake Away!: Place your pan in the preheated oven and bake for 30-35 minutes or until golden brown on top. You’ll know it’s done when a toothpick inserted in the center comes out clean—no sticky batter allowed!

Now that you know how to make this Filipino delicacy, get ready to impress friends and family with your culinary skills! Serve warm with toppings like salted egg or cheese if you’re feeling adventurous—trust me; they won’t regret it!

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then adding the wet components gradually to ensure even blending. Bake in preheated oven until golden brown for best results.

Add Your Touch

Feel free to experiment with toppings like cheese or fruits. You can even swap regular sugar for coconut sugar to enhance that tropical flavor.

Storing & Reheating

Store bibingka in an airtight container at room temperature for up to two days. Reheat in the oven for a few minutes to regain its delightful texture.

I remember the first time I made bibingka; my family devoured it in minutes! Their smiles fueled my love for experimenting with this legendary cake, and now it’s a holiday staple.

FAQ

What is bibingka?

Bibingka is a traditional Filipino coconut cake made primarily from rice flour and coconut milk.

How can I make bibingka gluten-free?

Using glutinous rice flour instead of regular flour makes this delicious dessert gluten-free.

Can I freeze bibingka?

Yes, bibingka can be frozen; just wrap it tightly and store it for up to three months.

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Bibingka – Filipino Coconut Cake

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Bibingka, a traditional Filipino coconut cake, is the perfect treat for festive gatherings. This warm and fluffy dessert, infused with the rich flavors of coconut milk and rice flour, offers a delightful chewiness that will remind you of cherished family moments. It’s easy to make and can be customized with various toppings like salted eggs or cheese. Serve it warm, and watch it become the star of your holiday table!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

• 1 cup glutinous rice flour
• 1 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup grated coconut (optional)

Instructions

1. Preheat oven to 375°F (190°C) and grease a baking pan.
2. In a bowl, mix rice flour, sugar, baking powder, and salt until well combined.
3. Add coconut milk, melted butter, and eggs; stir gently until smooth.
4. If using, fold in grated coconut.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until golden brown; check with a toothpick.

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg

Keywords: - For added flavor, try using fresh coconut milk.- Experiment with toppings like cheese or fruits for a unique twist.