Bibingka, a sweet and savory coconut rice cake, is a favorite in the Philippines. Turn this popular street food into individual servings for easy sharing and snacking.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients. Preheat the oven to 400 F. 
  2. Step 2

    If not using banana leaves, coat a jumbo 6-cup muffin pan with nonstick spray.
  3. Step 3

    If using a banana leaf, use the top of a small bowl or plate to trace and cut 6 rounds from the banana leaf, about 5 1/2 to 6 inches in diameter. Line each jumbo muffin mold with a banana leaf round. 
  4. Step 4

    In a large bowl, combine the rice flour , granulated sugar, baking powder , and salt.
  5. Step 5

    In a medium bowl, combine the coconut milk, melted butter , and egg.
  6. Step 6

    Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be runny.
  7. Step 7

    Divide the batter evenly among the muffin molds, about 1/2 cup of batter in each.
  8. Step 8

    Bake for 10 minutes. Remove from the oven and top each bibingka with a slice of salted egg, if using, and 1 tablespoon of cheese.
  9. Step 9

    Return to the oven and continue to bake for 10 minutes or until a toothpick inserted into the center comes out clean.
  10. Step 10

    Brush with melted butter and garnish with more shredded coconut and cheese. Enjoy.