Bibingka is a traditional Filipino cake made with rice flour, coconut milk, eggs and sugar. Similar to mochi, it’s slightly chewy, sticky, dense, and has just the right amount of sweetness. Banana leaves, which are used to line the cast iron skillet, add an earthy flavor that pairs perfectly with the nutty coconut milk.

Often served as a celebratory dessert during Nochebuena (a Christmas Eve tradition observed in the Philippines), bibingka is a special cake that instantly reminds me of home. Sometimes I like to add grated cheese or salted duck eggs on top, which are both popular options. Here, I opted for macapuno (coconut sport strings in syrup) in the batter and coconut flakes on top for triple the coconut flavor.

Why you’ll love it

Key ingredients in bibingka

Helpful swaps

Storage and make-ahead tips

What to serve with bibingka

Bibingka

Serves 6

Vegetable oil, for coating the pan and leaf

1 frozen banana leaf, thawed and wiped dried

1 1/4 cups white rice flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 (about 13-ounce) can unsweetened full-fat coconut milk

3 large eggs

1 teaspoon vanilla extract

1/2 cup drained macapuno or coconut sport strings in syrup, such as Buenas or Angelina (optional)

1 tablespoon salted or unsalted butter, at room temperature

Unsweetened dried coconut flakes or shredded coconut, for garnish

1. Heat the oven to 375 F. Coat a 10-inch cast iron skillet or 9-inch round cake pan with vegetable oil. Line the pan with a thawed and dried banana leaf. Trim the edges of the leaf as needed so that it extends about 2 inches over the sides of the pan. Brush the leaf with some more vegetable oil.

2. Whisk 1 1/4 cups white rice flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt together in a large bowl.

3. Make a well in the center. Add 1 (about 13-ounce) can coconut milk, 3 large eggs, and 1 teaspoon vanilla extract into the well. Starting from the center and slowly incorporating the sides, whisk together until smooth. Whisk in 1/2 cup drained macapuno if desired. Transfer into the pan and spread into an even layer.

4. Bake until the center is set and the top is lightly browned, about 45 minutes. Brush the top with 1 tablespoon room temperature butter and sprinkle with unsweetened coconut flakes. Let cool for 15 minutes before serving. Cut directly in the pan and serve, leaving the banana leaf behind.

(Ria Elciario-McKeown is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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