Bibingka: Filipino Coconut Rice Cake Recipe

I first tasted bibingka at a Filipino family barbecue when I began dating my husband. His father showed me how to make it years ago, and now whenever our family gathers, either he or I am asked to bake this simple Filipino coconut cake. The recipe has become a favorite even though neither of us is Filipino — a testament to how comforting and delicious bibingka is.

Bibingka is made with sweet rice flour, which gives it a unique texture. The flour is finely ground but retains a slight grit that, when baked, transforms into a spongy, slightly sticky crumb—somewhere between pudding and a dense cake. The result is tender, moist, and richly flavored.

My father-in-law taught me to use cream of coconut rather than coconut milk. Cream of coconut has more body, fat and sweetness, which deepens the flavor and improves texture. He also folds an undrained can of crushed pineapple into the batter for a bright, tropical note. I add a final touch by sprinkling brown sugar and a little granulated sugar on top before baking to create a caramelized, crunchy finish.

THE BATTER

This bibingka begins like many cakes: by creaming together sugar and a soft fat. Instead of butter, this recipe uses cream cheese for richness; melted butter is added later to enhance moisture and flavor. Once the cream cheese and sugar are smooth, beat in the eggs one at a time for an even, stable batter.

A stand mixer makes the job effortless, but a hand mixer or a sturdy whisk will also work. After the eggs, stir in the remaining ingredients — crushed pineapple with its juice, sweet rice flour, baking powder, cream of coconut, milk, vanilla, and melted butter. Fold the rice flour in gently to avoid creating a messy counter; the batter is thicker than a typical wheat-based cake batter.

Pour the batter into a well-greased 13×9-inch pan. If you prefer individual portions, bake mini pans or muffin tins for smaller servings to give away at gatherings. Before baking, sprinkle the top with the brown sugar and granulated sugar mixture to achieve that signature caramelized crust.

Bake until the edges are set and the center is cooked through. Bibingka is denser and stickier than a typical American cake; expect an ooey-gooey, irresistible texture rather than a light, airy crumb. Let it cool slightly before cutting so the pieces hold together.

This cake is wonderfully simple and expressive of Filipino flavors. I hope you give it a try and let a fork take you on a small culinary trip to the Philippines.

More Filipino Inspired Recipes

• Chicken and Pork Adobo
• Lumpia (Filipino Egg Rolls)
• Quick Adobo Fried Rice Omelets