Go Back
Bibingka Coconut Rice Cake
5 from 1 vote

Bibingka Coconut Rice Cake

There are many variations of Filipino bibingka. This recipe is for soft and fluffy bibingka baked in banana leaves. It is slightly sweet and flavored with coconut milk and banana leaf.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Breakfast, Side Dish
Cuisine: Filipino
Keyword: bibingka, coconut cake, rice cake, banana leaf, rice cake, gluten free, coconut milk, sticky rice
Servings: 14
Author: Maryanne Cabrera


  • frozen banana leaves, as needed to line molds or tins
  • melted unsalted butter, for brushing
  • 180 grams rice flour*
  • 45 grams all-purpose flour
  • 24 grams (2 Tablespoon) baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs, room temp
  • 300 grams granulated sugar
  • 13.5 oz can full-fat coconut milk, well-shaken
  • 57 grams unsalted butter, melted
  • block cream cheese, thinly sliced, as needed for topping


  • Thaw frozen banana leaves at room temperature. Or, quickly thaw them under cool running water. Rinse banana leaves to remove any dirt or dust. Pat dry with paper towel or cloth kitchen towel.
  • If necessary, remove thick rib that runs down the center of banana leaf. Use scissors or sharp knife to cut banana leaf to fit baking vessel.
  • Use kitchen tongs to hold banana leaves. Pass over an an open flame (such as gas stove burner) several times until banana leaf is shiny and deep green. Repeat will all banana leaves. Set aside.
    NOTE: This is make the banana leaf more pliable and easy to work with. Be careful not to burn the banana leaf.
  • Grease giant muffin tin with melted butter. Press banana leaf into muffin tin cavity to line the mold. Brush banana leaf with melted butter. Set aside and prepare batter.
  • Preheat oven to 375°F (190°C).
  • Sift together rice flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  • In a large bowl, whisk eggs until yolks are broken. Add sugar. Use an electric hand mixer or a sturdy whisk to beat eggs and sugar until smooth. Add coconut milk and melted butter. Beat together until well combined.
  • Add half of dry rice flour mixture. Stir to combine. Add remaining rice flour mixture. Mix until batter is smooth and there are no dry streaks of flour.
  • Add 1/2 cup portions of batter into prepared giant muffin tin. Bake for 20 minutes. Add slices of cream cheese on top of each bibingka. Bake for another 10-15 minutes until cakes are set and toothpick inserted in cake comes out clean.
  • Unmold bibingka from giant muffin tin. Bibingka is best served warm, fresh from the oven.


  • Rice flour is milled from medium grain or long grain rice. It is usually sold in RED labeled packaging. 
  • Do not use glutinous rice flour, which is made from short grain rice. Glutinous rice flour uses GREEN packaging.
  • This is helpful when the labels are not written in English.
    • RED= Rice Flour
    • GREEN = Glutinous Rice Flour 
  • Rice flour will create airy sponge cake- like texture. Glutinous rice flour will result in dense, sticky cake. 
  • Banana leaves were traditionally used to line the clay pot vessels that bibingka was baked in. The banana leaf imparts a distinct flavor that is difficult mimic. If you cannot access banana leaf, I suggest adding 1 teaspoon of pure vanilla extract to the batter.
  • Frozen banana leaves are available at well stocked supermarkets and widely available at Asian or Latin markets.
  • You may use parchment paper or cupcake liners in place of banana leaf. 
  • Giant muffin tin will yield about 14 portions
  • Standard muffin tin will yield about 21 portions 
  • Batter can also be baked in one 9-inch to 12-inch cast iron skillet, two 8-inch round cake pans, or two 8-inch square pans, or one 9 x 13-inch casserole dish