«

»

Bibingka – Filipino Coconut Cake

Bibingka - Filipino Coconut Cake from ZestuousMy favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.

I first had Bibingka at a Filipino family barbecue when I started dating my husband. My now father-in-law taught me how to make it years ago. Now every time there is a family gathering, either he or I are asked to make it, which says a lot about the recipe because neither one of us are Filipino.

Bibingka - Filipino Coconut Cake from ZestuousSweet rice flour has an interesting texture. It’s very fine, but has a bit of grit to it. Once it’s cooked, the starches explode (not really, but they do something magic) and the cake becomes spongy and sticky like a cross between Jell-O bars and pudding.

My father-in-law taught me to use cream of coconut instead of coconut milk. It has more fat, sugar and flavor. He also adds in an undrained can of crushed pineapple for an enhanced tropical flavor.

My only change to his recipe is that I sprinkle the top with brown sugar and granulated sugar to create a nice caramelized crunch.

I hope you journey to the Philippines with your fork and try this unique, yummy dessert.

UPDATE: You can find sweet rice flour either in the Asian aisle of your grocery or in the gluten-free section with the Bob’s Red Mill products. You can find cream of coconut near the alcohol and pina colada mix.

Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake

Ingredients

  • 1 8-oz. package cream cheese
  • 2 cups granulated sugar
  • 3 eggs
  • 1 lb. (3 ½ cups) sweet rice flour
  • 1 tablespoon baking powder
  • 1 stick (1/2 cup) melted butter
  • 1 tablespoon vanilla
  • 1 15-oz. can cream of coconut
  • 1 cup milk
  • 1 8-oz. can crushed pineapple
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar

Instructions

Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.

Stir in the eggs, one at a time.

Mix in the remaining ingredients and stir, until smooth.

Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.

Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

http://www.zestuous.com/2013/07/bibingka-filipino-coconut-cake/

Permanent link to this article: http://www.zestuous.com/2013/07/bibingka-filipino-coconut-cake/

57 comments

3 pings

Skip to comment form

  1. Sara Shemali

    I’m planning to try this, but do not have pineapple on hand. How should I adjust the recipe if I omit it?

    1. zestuous

      Sara,
      The recipe calls for 1 cup milk. If you don’t plan to use the pineapple, measure the cream of coconut and milk together in a pitcher. Add additional milk, until the two combined equal 3 cups. Then continue the recipe as described. Enjoy!

  2. Winnie

    This recipe looks great! I can’t wait to try it out. How many servings can one tray provide though?

    1. zestuous

      You can easily get 24 squares out of one pan…but it’ll be hard to only eat one square. :)

  3. merry

    I tried your recipe and the instruction is confuse me it did not say only picture shows and how many minute and over temperature Anyway I just figure it out.

    1. zestuous

      I’m sorry it was confusing. I appreciate your feedback. I added the oven temperature to the top of the recipe now.

  4. Chel

    I tried this today coz it looks good on the picture and I used just a regular rice flour not the sweet one. Mine didn’t turned out like you have on the picture and it cracked in the middle. I told my husband I hope it’s good and he tried it and he said it’s really good and I tried it myself, yummy! I will make this one if we have a party. Thanks for the recipe and thumbs up for this!

    1. zestuous

      Thanks for the feedback Chel. Some Zesties were wondering how it would turn out with regular rice flour. I’m glad to hear it worked out.

  5. Roderick

    I was wondering what type of cream of coconut you use ,is it sweetened or unsweetened and can you use a blender

    1. zestuous

      Roderick,
      I used sweetened. I usually buy the Goya brand: http://www.amazon.com/dp/B00032CT40

      A blender should work fine. Just blend until smooth and pour it in the pan. Enjoy!

    2. Roderick Dizon

      I made your recipe and I must say it taste fantastic!! Is it possible to use more crushed pineapple without affecting the cake? also I used the same pan you used. I greased it with oil but the cake still stuck on the wilton performance pan. can I use greased parchment paper? anyhow I can not get enough of your
      cake, starting to be selfish with my family lol kidding.

      1. zestuous

        I’m so excited that you liked it! You should be able to add more pineapple. I would try 1/4 to 1/2 cup, but be sure to drain off the extra liquid from the extra pineapple. You can also use greased parchment. That will work great.

  6. mary

    Is it all right to use regular white rice flour instead of the sweet rice flour??
    Thx

    1. zestuous

      Mary,
      I’ve never tried it with regular white rice flour. I encourage you to try it and let the Zesties know how it turns out.

      Christie

  7. Mona

    Hi this recipe looks amazing! I just want to make sure about the size of the pan because the one in the picture looks bigger than a 13 x 9. Thank you!

    1. zestuous

      The pan I used is a Wilton Performance Sheet Pan:
      http://www.wilton.com/store/site/product.cfm?id=3E30B9BF-475A-BAC0-59BA9F529C3D6495&fid=3E332494-475A-BAC0-56EA58F4629578A0

      You can use a glass 13×9 baking dish, too.

  8. iamrod

    this is the bomb!!! it reminded me of my hometown bibingka but with a twist of pineapple. my coworkers and friends loved it. i lessen the sugar to 1 1/2. and added shredded coconut in the mix and on top (i got it from sprouts grocery.). and oiled banana leaves before pouring in the pan. thought i’d share it. but thank you for this recipe!!!

    1. zestuous

      iamrod, I love your extra touches and I’m glad you and your coworkers enjoyed it.

  9. Cherryl

    Ranu: you can use egg replacer. You can buy them at health food store.

    I tried making this last night. Not sure if it turn out right. But not giving up! Making the second set this weekend! Thank u for the recipe!

    1. zestuous

      Cherryl,
      How did it turn out the first time? The consistency is very different than traditional American cake. It will be gooey-like, which is what makes it so yummy.

      -Z

  10. renu

    is there a recipe with out eggs.

    1. zestuous

      Renu,
      I’ve always used eggs in the recipe. I would recommend trying Cherryl’s suggestion of egg replacer. Please let me know how it turns out. I’d love to know.

      Christie

  11. Menaka

    Tried this yesterday. I wasn’t sure if my bibingka was cooked all the way. I used a wooden skewer to test but the middle of the bibingka was still wet. I baked for extra 10 minutes but it was still wet. Meanwhile the top was getting very brown and the sides were getting too hard while the crust got too dark. I had to take it out from the oven.
    My husband said the taste was good but not so the texture. I wonder what I did wrong:(

    Did you use just the cream of coconut, including its liquid or just the cream, minus the water?

    1. zestuous

      This is a very gooey, wet cake. It will never become dry like a regular-style cake. The top will brown and the center will stop jiggling and will spring back to the touch. That’s how you know it’s done. Use the full can of cream of coconut. I’m sorry your husband didn’t care for the texture.

      1. Menaka

        No worries. I just wanted to make sure I didn’t undercook it. My mother in law LOVED it so much that she had to freeze some of them. Didn’t want to eat it all in one day LOL. And my kids loved it too. My husband is just too fussy. He eats snacks to survive. And THAT explains a lot:)

  12. Marge

    Filipino Bibingka have some slices of salted egg. try it and take out the pineapple.

    1. iamrod

      I’m sorry but not all filipino bibingka uses salted egg like my province in Region 2. It’s probably the tagalog’s who are using it

  13. Mary

    You can buy canned coconut cream at trader joes

  14. Carmen

    Tried this recipe today. It’s very good. Do you think the finished cake could be frozen for another time?

    1. zestuous

      Thanks Carmen. I’ve never tried freezing it. I say go for it. I would suggest wrapping it in wax paper and then plastic wrap and then a plastic bag. That should keep the moisture out.

  15. Edna

    I made this Bibingka recipe last nite for my playing card club (6people) We ALL love❤❤❤❤ it. I just put 1 1/2 cup of sugar..and hello, cream of coconut is in the mix drinks isle of the store (had to asked from a cashier..Lol). Soooo this bibingka will be forever in my lists of desserts recipe…Much Mahalo!!

    1. zestuous

      Thanks Edna. Glad to hear it turned out great with less sugar.

    2. Janna Bailey

      Making this tonight. Followed directions to the tee. I am going to take it to work tomorrow for my Filipino co workers and let them be the judge! Wish we could attach pictures to show you what we made.

      1. zestuous

        I hope your coworkers loved it! Feel free to share photos on my facebook page: http://www.facebook.com/zestuous

        I’d love to see how they turned out.

  16. Geri

    This looks delish! I can wait to try it! Do you drain the crushed pineapple before mixing it in with the other ingredients? Thank you!

    1. zestuous

      No Geri. Go ahead and dump the entire can in…juice and all.

  17. Carmelita Verba

    I have tried the different Mochi cake recipes and my family just love them. Have to try this to see their reaction. This sounds yummy with the cream cheese and pineapple in the mix. Will also try flaked coconut instead of pineapple or maybe both like pins colada!

    1. zestuous

      Sounds like a good idea Carmelita

  18. Ratih

    I am going to try this soon. I want to check to make sure if sweet rice flour = glutinous rice flour? Help to clear this out is greatly appreciated!! Thanks so much!!!

    1. zestuous

      Hi Ruth. Yes, they are the same thing. I hope you love it as much as I do.

  19. Jennifer Koble

    Is the only coconut in the recipe the cream of coconut? From the pictures it looks like there might be shredded coconut incorporated. Could you add this for a big coconut fan???

    1. zestuous

      There is no shredded coconut in the recipe. You might be seeing the crushed pineapple. But you can definitely add it to the batter or sprinkle it on top. Enjoy!

      1. Jennifer Koble

        Thank you! Can’t wait to try this recipe. (:

  20. victoria

    Thank you for this! My husband is half Filipino and his mom was born and raised there. Maybe this can score me some brownie points

    1. zestuous

      Victoria, you will definitely make brownie points with your husband and mother-in-law. They’ll probably ask you to make it all the time.

  21. Nathalie

    I looove coconut!! will definitely try to make that cake!

    1. zestuous

      Enjoy Nathalie!

  22. Diane

    I can’t wait to try this, my new son in law is Filipino and I’m sure he will love it.

    1. zestuous

      He’s going to be so pleasantly surprised. You’re a great mom-in-law. Here’s my recipe for Lumpia. I bet he would like these, too:

      http://www.zestuous.com/2011/06/lumpia-filipino-egg-rolls/

  23. Ash- foodfashionparty

    I love Bibinka, never knew you could add cream cheese. These look perfect.

    1. zestuous

      Thanks!

  24. Christine

    wow these look amazing! I used to love this small Filipino bakery that had all kinds of goodies but sadly they closed down. I’m going to have to try this!

    1. zestuous

      Thanks Christine. I hope you like them. My mother-in-law came by for dinner last night and dug right into the pan. :)

  25. Diana

    Do you suppose this recipe would work ok with regular flour? Hope so…

    Thanks!

    1. zestuous

      Diana,
      I’m sorry to say, it won’t be the same. You need the sweet rice flour to have the unique consistency. You can find it in the Asian aisle at your grocery or Bob’s Red Mill makes it, which is usually sold in the gluten-free area. Whole Foods usually sells it in bulk, too.

      The cake may turn out with regular flour, but it won’t be bibingka. If you try it, let me know what happens.

      1. Anonymous

        How about brown rice flour — would that work? I have a bag but don’t know what to do with it. Thanks!

        1. zestuous

          I’ve never tried it with brown rice flour, but it would be worth a shot. Let me know if it turns out.

  1. Exquisite Asian Desserts | Sweet City Desserts

    […] Bibingka is a favorite Filipino dessert made of sweet rice flour topped with coconut cream. For recipe, check http://www.zestuous.com/2013/07/bibingka-filipino-coconut-cake/. […]

  2. 20 Zestuous Labor Day Recipes from Zestuous

    [...] Bibingka (Filipino Coconut Cake) [...]

  3. Chicken and Pork Adobo from Zestuous

    [...] recently shared my recipe for Bibinkga (Filipino Coconut Cake), and you all shared it like crazy. I’m excited to see so many Filipino [...]

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Switch to mobile version