Bibingka – Filipino Coconut Cake

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  • Bibingka - Filipino Coconut Cake

Last updated September 3, 2018

My 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 Zestuous

Sweet 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.

mixing bowl with creamed cream cheese and sugar

The batter

Like many baking recipes, this one starts with creaming together sugar and fat. Instead of butter, use cream cheese. We’ll add the butter in later.

Once the two are nice and smooth, beat in the eggs one at a time.

You can use a spoon or a hand mixer, but I find I get the smoothest texture by using my stand mixer.

mixing bowl filled with bibingka batter

Next, add in the remaining ingredients. Use the whole can of pineapple, juice and all.

Be gentle stirring in the rice flour, so it doesn’t end up all over the counter.

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.

Here’s where the butter comes in, along with milk and cream of coconut.

Be sure to use cream of coconut instead of coconut milk. It has a different consistency. You can find cream of coconut near the alcohol and pina colada mix.

pan filled with bibingka batter, sprinkled with sugar

Pour the batter into a greased pan. I usually bake it in a 13×9 pan, but my Pops likes preparing multiple batches in mini aluminum pans, so he can give them away to family.

After it bakes, the texture will be sticky. It’s not like traditional American cake. It has an ooey gooey texture that is irrisistable.

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

Other Filipino Recipes

Bibingka - Filipino Coconut Cake from Zestuous

Bibingka – Filipino Coconut Cake

Course: Dessert
Cuisine: Filipino
Keyword: bibingka, cake, Filipino
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 20
Calories: 392 kcal

My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.

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Ingredients

  • 8 oz cream cheese
  • 2 cups granulated sugar
  • 3 eggs
  • 3 1/2 cups sweet rice flour (1 lb.)
  • 1 tbsp baking powder
  • 1/2 cup butter melted
  • 1 tbsp vanilla
  • 15 oz can cream of coconut
  • 1 cup milk
  • 8 oz can crushed pineapple

Topping

  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar

Instructions

  1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
  2. Stir in the eggs, one at a time.
  3. Mix in the remaining ingredients and stir, until smooth.
  4. Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
  5. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
Nutrition Facts
Bibingka – Filipino Coconut Cake
Amount Per Serving
Calories 392 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 50mg 17%
Sodium 103mg 4%
Potassium 140mg 4%
Total Carbohydrates 64g 21%
Dietary Fiber 1g 4%
Sugars 40g
Protein 3g 6%
Vitamin A 7.1%
Vitamin C 1.3%
Calcium 6.3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
By |2018-09-03T13:19:28-07:00July 22, 2013|

174 Comments

  1. Rej June 15, 2019 at 2:52 am - Reply

    This one looks like bibingkang malagkit based on the photo. There are a few variety of bibingka, perhaps the most traditional one is the bibingkang galapong (round one, puffed, drier texture variety). I am keen to try this recipe as I love the spin of putting cream cheese and pineapple in it. I’m a Pastry Chef and I bake only gluten free. I am Filipina but based in Australia:)

  2. Mark June 12, 2019 at 9:04 am - Reply

    Hello … trying this recipe:) my girlfriend always does the baking in the house … I will let you know if we love it and it becomes a permanent recipe in our bake book

    • Mark June 13, 2019 at 7:54 am - Reply

      Just letting you know this was very delicious!!!

  3. Aaron Redding April 21, 2019 at 7:48 am - Reply

    I only have it 4 stars because I haven’t been able to make it with sweet rice flour yet. It’s a delicious recipe. I made it with brown rice flour. It took 30 minutes longer to bake than the recipe states. I know ovens can vary, but that difference in time was quite a lot. I made it again using cassava and it only took an hour and ten minutes, which is an acceptable variance given the differences in our ovens. Nonetheless, the cakes turned out fabulous! Great recipe!

  4. Anonymous February 8, 2019 at 8:56 am - Reply

    Just curious. You stated that neither you nor your husband are Filipino, so how is it that your family and father in law is? Confused.

  5. Henrietta January 20, 2019 at 2:11 pm - Reply

    I don’t know what this is but it’s not bibingka. Still tastes kinda good, just don’t expect Bibingka

    • Christie Vanover January 31, 2019 at 11:30 am - Reply

      Really? My family is Filipino, and this is the bibingka recipe we have used for years. Read through the rest of the comments. Many people agree this recipe is a keeper.

  6. Becca November 30, 2018 at 2:27 pm - Reply

    Do you use salted or unsalted butter?

  7. Carmen Chiuz November 4, 2018 at 9:35 am - Reply

    Never mind it just popped! Thank you I will try it now, let you know he results

  8. Carmen Chiuz November 4, 2018 at 9:34 am - Reply

    Hi Zestuous! I’ve been looking at the information, but I am not able to find the list of ingredients and amounts to use???

  9. Donna Firebaugh May 19, 2018 at 8:03 pm - Reply

    Wow! Followed your recipe and just awesome goodness! Thank you for sharing. Wish I could post a picture.

  10. Beth April 27, 2018 at 10:07 pm - Reply

    I’ve ate some of the bibingka I bake and it is really yummy 😋. Thanks again for your recipe.

    • zestuous May 13, 2018 at 9:45 am - Reply

      So glad you enjoyed it.

    • Lisa Macapinlac Rockefeller April 13, 2019 at 12:25 pm - Reply

      Amazing bibingka! Love it.

  11. Beth April 27, 2018 at 9:34 pm - Reply

    I’ve just bake the bibingka an hour ago and i’ts cooling down now. I can’t wait 😊 to taste it. I don’t put any cream cheese because I don’t have it and I don’t have butter so I put canola oil instead. I hope it will taste good and thanks 🙏 for sharing your recipe to us, I really appreciate it 😃.

  12. filipino green cake - Pinoy February 24, 2018 at 5:30 am - Reply

    […] Bibingka – Filipino Coconut Cake from Zestuous […]

  13. […] What it is: Sweet coconut cake. Why it’s awesome: Rice flour + coconut cream = a Filipino Christmastime treat that’s delicious enough to eat year-round. Recipe here. […]

  14. tibbs February 3, 2018 at 9:53 pm - Reply

    Is the pineapple drained before addition with the other ingredients?

    • zestuous February 4, 2018 at 12:01 pm - Reply

      No. You just dump the whole can in.

    • Maven April 26, 2018 at 10:01 pm - Reply

      I am an unexperienced cook, but when i tried this recipe my family loved it. I even tried putting sweet coconut string instead of pineapple on which is available in asian stores… It was yummilicious!!!

  15. […] but the rice flour is a must: Kawaling Pinoy Recipe, Panlasang Pinoy Recipe, New York Times Recipe, Zestuous Recipe. Asian in America Mag has a version of mini bibingka that are cooked in muffin tins with banana […]

    • Aaron Redding April 6, 2019 at 7:48 am - Reply

      I was worried about making this cake, as it was new to me. I gave this recipe 5 stars based on ease of following instructions and the amazing flavor. The only issue I had was bake time. It took me an extra 30 to bake, but bake times vary from oven to oven and location to location.

  16. Carlos Dube November 7, 2017 at 2:17 am - Reply

    I would greatly appreciate it if you would give us the conversion of the weight in grams of all the ingredients to prepare your recipe? Thank you very much and greetings from Spain!

    • bing January 18, 2018 at 1:57 pm - Reply

      You can always use google for the conversion which I did many times.

  17. Jean November 5, 2017 at 7:08 am - Reply

    I made this recipe last week, and everyone liked it! I made exact measurements but i used combination of brown sugar and shredded coconut for toppings. Its delicious when its freshly baked, but the flavor is even more blended when kept in the fridge for 24 hours. Thank you for the recipe, i will be making this again!

  18. LC July 6, 2017 at 9:37 am - Reply

    I tried this twice, halving the recipe both times. Both times I used coconut cream rather than cream of coconut because I haven’t been able to find it easily. The first time, I baked it for exactly 1 hr and it wasn’t until it cooled and I cut into it that I realized the middle of the 8×8 pan was underdone! I stuck it back in for another 40 minutes to try to salvage it. The flavor was good, texture was still too gooey, but the entire pan still disappeared over a couple days on the counter.

    I made it again a second time, also halving the recipe, and I baked it for 1 hr and 15 minutes. For the last 5 minutes, I had to put foil loosely over the top to prevent it from browning too much. I also added about 1/4 c of unsweetened shredded coconut. I brought it to a family gathering and it was gone in about 3 minutes!

    I’ll make it again this weekend and make the full recipe, using coconut cream. I had a request to make it thinner, so I will do as someone else suggested and use a 13×9 and 8×8. Oh, I also lined the pans with a banana leaf (only $0.99 at asian markets in the freezer section).

    • zestuous July 7, 2017 at 9:49 am - Reply

      I’m so glad it was a hit. I like the banana leaf idea. Since you have an Asian market near you, you should be able to get cream of coconut there. The consistency will be gooey because of the sweet rice flour. I look forward to hearing how this weekend’s version turns out.

    • Lina August 28, 2017 at 6:55 pm - Reply

      Oh my this bibingka is the best ever. I didn’t follow the recipe completely because I don’t like it to be too sweet, so I just put one cup sugar instead of two. But I added toasted coconut into the mixtures ( 1 1/2 cup) which I toasted myself in the oven.350 degrees for about 8 to 10 minutes till golden brown. I also added half a cup more sweet rice flour. Thanks for this awesome and delicious recipe?❤️
      I will be making again.

      • zestuous August 30, 2017 at 7:09 pm - Reply

        Thank you. I love hearing how people adapt the recipe. The toasted coconut sounds great.

  19. Lanna West June 14, 2017 at 6:17 pm - Reply

    Hi! This recipe sounds DELISH but I was looking at a different recipe that uses evaporated milk. Any thoughts and/or suggestions about using regular milk vs evaporated?
    Thanks!!

    • zestuous June 15, 2017 at 8:22 pm - Reply

      Lanna, I’ve never tried it with evaporated milk, but it should turn out just fine. Just be sure to use cream of coconut and not coconut milk.

  20. Joy May 16, 2017 at 9:33 pm - Reply

    Hi, there. My husband is half Filipino and bibingka is his favorite dessert. I used your recipe, but made some alterations–used a half cup less sugar, 11oz sweetened condensed coconut milk (my store was out of the cream of coconut), and I cut up fresh pineapple and threw it in. Also added coconut shavings into the mixture. Turned out great! Husband and the entire family loved it. Thanks so much!

  21. Daniel February 20, 2017 at 9:52 pm - Reply

    Great reciepe and story. My neighbor is Filopino and he made the same thing but it was a little different. I love to bake so when I came accord your reciepe I decided to make it. I had a little fun trying to find the cream of coconut but I found it at Trader Joes. I totally follow your reciepe except I added a little more pineapple and I also sprinkled some coconut shavings and let me tel you it is incredible. My sons friend is Filipino and he gave me a 9 out of 10. Thank you for sharing your story and reciepe. Love it….

    • Amy Guyette March 3, 2017 at 12:21 pm - Reply

      I found there to be way too much for a 9×13, so the middle never set up completely, and the edges got dry. Also it cooked over making kind of a mess in the oven. I also could not find sweet rice flour so I used white rice flour, is there a difference?

      • zestuous March 4, 2017 at 8:44 am - Reply

        Amy,
        Sweet rice flour is different than white rice flour. It will definitely change the final result. You should be able to find sweet rice flour in the Asian section of your grocery or in the health food aisle. If your grocery doesn’t carry it, it can usually be found at Whole Foods or an Asian market. It’s also on Amazon.
        Christie

      • Nancy March 9, 2017 at 8:18 pm - Reply

        Yes….sweet rice creates a sticky consistency

    • Anonymous May 8, 2017 at 4:07 pm - Reply

      What is the serving size?

  22. nad January 23, 2017 at 8:20 am - Reply

    Hi,

    Can I substitute greek yogurt for the cream cheese? thanks

    • zestuous January 28, 2017 at 2:49 pm - Reply

      It might change the consistency a little, but it’s worth trying.

    • Anonymous July 7, 2017 at 4:12 pm - Reply

      Yes
      G

  23. Heather December 16, 2016 at 8:56 pm - Reply

    Seems like i am the only person who used coconut cream instead of cream of coconut due to the fact that i had no idea there was a difference. Well i am pleased to announce it is still delicious. I would imagine it is not as sweet as the original but was good to le since i dont like super sweet. Thank you for sharing!

    • zestuous January 28, 2017 at 2:50 pm - Reply

      I’m glad to hear it worked well with coconut cream, too. Thanks for sharing.

  24. First blog post – Filipino Foods December 13, 2016 at 6:32 am - Reply

    […] zestuous.com […]

  25. Ebony November 28, 2016 at 6:53 am - Reply

    Thanks for this recipe. I would like to try but was wondering if there was anything I can cut down some so it’s not so gooey?

    • Lina August 28, 2017 at 7:01 pm - Reply

      I added 1/2 a cup more sweet flour. Less gooey

  26. Lynn October 11, 2016 at 1:38 pm - Reply

    I made this over the weekend for a party. Although everyone loved the taste, I was disappointed in the result. First the top didn’t brown as nice as in the picture. It was just light yellow with a only a few scattered spot where the brown sugar landed showing more brown. I made it the night before. Kept it in the brownie pan that came with a cover. I waited for the cake to completely cool down before I put the lid on to prevent condensation. Next day, the cake sweat and the top was very sticky when I tried to cut it. What did I do wrong?

    • Bing December 30, 2017 at 11:13 pm - Reply

      If you want it to be brown a little bit then use the broiler but you have to watch it because you don’t want your bibingka to be burnt.

  27. […] zestuous.com […]

  28. […] Get more detailed instructions here. […]

  29. Fina Tan March 9, 2016 at 2:25 am - Reply

    A common Filipino delicacy/pasalubong all year round. I would love to try your version of these bite-size bibinka. Bet they taste as good as it looks. Yellow on the insides and slightly brown on top. Thanks for sharing.

  30. Mel February 28, 2016 at 7:54 am - Reply

    Hi Christie, thank you so much for sharing this recipe! Can’t remember what I was searching for that led me to your blog. But this recipe had been a weekly staple since then, I think for about a month now. Changes I made from first try so I never got to do your exact recipe – 1/4c less sugar, 20oz crushed pineaaple (half drained), salted butter or margarine (not indicated above), LOTS of grated cheddar cheese for topping, no sugar topping. The sweetness is just about right for us. It’s also requested to have it thinner, so I use a 9×13 and an 8×8 or 3 8×8 for 1 recipe.

    Being a Filipino, I find your story about your first Filipino potluck hilarious. I’m a picky eater and I can relate with how you felt LOL! Oh, and I love avocado ice cream too!

  31. Mic February 19, 2016 at 10:00 pm - Reply

    Hi, am excited to try this recipe… I’ve had it ‘pinned’ for over a year! I’ll be making enough for 100 (Parish Priest’s bdy!) Question: can it be cut and frozen?
    Thank you!
    Mic

    • zestuous February 20, 2016 at 8:58 am - Reply

      Mic,
      Freezing it should work just fine. Just let it come back to room temperature before serving it. I hope everyone enjoys it!

      Christie

      • Cherryrose February 20, 2016 at 4:11 pm - Reply

        Hello…I just made one right now!!! A million thanks!!! So perfect and yummy!!! God bless😊

    • Anonymous May 5, 2017 at 1:48 pm - Reply

      It would taste doughy when frozen. Make it a day or 2 ahead, it should be fine!

  32. Faith November 7, 2015 at 11:50 am - Reply

    Hi, can’t wait to try your recipe. Actually, I’m prepping the ingredients right now. Just one question: can I substitute coconut oil for butter? And what ratio?

    • zestuous November 8, 2015 at 7:45 am - Reply

      Hi Faith, I’ve never tried it with coconut oil. I would try using 1/3 cup of oil instead of butter. Please let me know if it works. Others might like to try that substitution, too.

      • Faith November 18, 2015 at 3:17 pm - Reply

        I used the 1/3 cup coconut oil and it turned out great! I didn’t have a big enough pan, so I also made some on mini cupcake molds, and brought about a dozen to work. Everyone loved it.

        I’m thinking of experimenting with crushed mango + crushed pineapple next time.

        • zestuous December 23, 2015 at 9:51 am - Reply

          Thanks for letting us know that the coconut oil works. I’m glad your coworkers liked it. The mango option sounds great!

  33. mems October 13, 2015 at 3:33 pm - Reply

    Hi! I stumbled across this recipe while searching for ways to use up my leftover rice flour. However, mine’s not the sweet rice flour, just regular. If I use the regular instead, are there any additions to the recipe that I should make?

    • Sam October 29, 2015 at 6:04 pm - Reply

      I halved regular rice flour and changed the recipe a bit. Texture may ocme out different, but worth a try.

    • zestuous November 8, 2015 at 8:37 am - Reply

      Sweet rice flour makes this cake nice a sticky. With regular rice flour, it should still work, it may just be a different consistency.

  34. Alexandra September 23, 2015 at 4:31 pm - Reply

    I tried your recipe last night and it was so good! Thank you for posting this!

  35. Aleka September 18, 2015 at 8:17 am - Reply

    This recipe is extremely similar to Butter Mochi except with the added cream cheese. Nice twist. I’ve always had my Bibingka the traditional way with rice. I’ll give this recipe a try.

    Mahalo for sharing

    • Aleka September 18, 2015 at 8:18 am - Reply

      Oh and the pineapple is a nice add to it. Can’t wait to try it.

    • zestuous November 8, 2015 at 8:36 am - Reply

      Thanks Aleka. I’ve never tried butter mochi. Sounds delicious.

  36. Leslie September 13, 2015 at 6:01 am - Reply

    I’ve made Mochiko cake with a simple recipe, but the cream cheese and pineapple are a nice touch. I call it bibingka supreme. Looks delicious! I’ll have to try this one. Thanks!

  37. […] rice cakes often cooked w/ brown sugar or brown rice topped w/ some coconut something called latik. Bibingka – Filipino Coconut Cake from Zestuous Reply With […]

  38. Kerri July 2, 2015 at 9:58 pm - Reply

    I was so happy to find this. It was at a potluck I went to and was so good I wanted to learn to make it.
    Made one change to it. Instead of pineapple we used a can of sweetened condensed milk. It turned out great.
    Thank you for sharing.

  39. […] zestuous.com […]

  40. Lindsay June 3, 2015 at 3:26 pm - Reply

    I grew up in Hong Kong and our Amah, Jane would spoil us rotten with babingka. We’ve lost touch over the years (though I wish we hadn’t) and was kicking myself for not learning her recipes.

    For years, and I mean YEARS I have been craving babingka. I’ve tried and failed many times. And then I found your post. It was like heaven on earth! Magic happened in my oven today. Pardon my dramatics…with tears in my eyes I enjoyed my first successful homemade babingka.

    This was thicker than Janes, and slightly different. But sooooo close I cried.

    Thank you!!!!!!! It’s perfect. And it’s a keeper.

    I could not find sweet rice flower so I used regular rice flour and it tasted like sheer perfection to me. If I find sweet, I’ll try again and see if I can get it even closer to janes beloved recipe.

    • zestuous June 12, 2015 at 6:24 pm - Reply

      You touched my heart. Thank you so much for sharing your story with me. I’m so glad that this recipe brought back so many memories for you.

  41. […] are a part of Mardi Gras in the Deep South. In the Philippines people often eat coconut-flavored bibingka cake to welcome in the new year. In South Africa, one can eat Heuningkoek (South African Honey […]

  42. paul w March 29, 2015 at 10:38 pm - Reply

    Hi Thank you so much for this recipe! it was so delish!! I did it first with a regular rice flour, but it was not good, it is still edible, but with sweet rice flour it was perfect!!!!! Thank you so much!

  43. Kimmi January 20, 2015 at 8:50 pm - Reply

    Hey there. This looks wonderful but I bake for my dad who is diabetic. Any tips or knowledge on whether the different sugar free options would work? My family tries to only use stevia if we can manage. Thanks.

  44. […] you’d like to give this a try in your own kitchen sans banana leaves, try this recipe, from Zestuous.com. For a gluten-free option, try Bob’s Red Mill Rice Flour. Located in Portland, Oregon, they […]

  45. Lynne December 16, 2014 at 7:06 am - Reply

    This sounds yummy! Will try to make this one, as I have a friend that asked for some Filipino desserts for the holiday. I bet my hubby’s nephew will love this as he loves the cassava cake. Thanks. Will post for the outcome! Merry Christmas.

  46. Enz F November 20, 2014 at 9:20 am - Reply

    The crushed pineapple is wonderful addition to the bibingka. Adding cream cheese is also a brilliant idea. I love the way you tweaked the ingredients. 🙂

    • zestuous November 20, 2014 at 10:01 am - Reply

      Thank you Enz!

    • Cel December 9, 2014 at 11:49 pm - Reply

      Im just wondering if that is 115 oz cream of coconut or just 15oz please reply thanks!

  47. Lori November 9, 2014 at 10:02 pm - Reply

    I intend to make this for my husband’s Filipino family this Christmas. Being white, if love to impress with this dish. When you add the pineapple, do you just stir it to mix? Or do you use a hand mixer to purée the mixture? Thanks!

    • zestuous November 20, 2014 at 10:01 am - Reply

      Lori, you will definitely impress them. You can just use a wooden spoon to stir in the pineapple.

      • Lori November 11, 2016 at 8:15 pm - Reply

        Just realized I never posted how it went. His mother loved it. She said it took her right back to the Islands. I’ve been commissioned to make it for Thanksgiving in a few weeks and I just came back to find the recipe again. Thanks!

  48. […] don’t leave dessert out either. Bibingka (coconut rice cake), mamon (Filipino sponge cake) and halo-halo (mixed fruit dessert) make […]

  49. Arqi Binum October 12, 2014 at 10:49 pm - Reply

    Hi,
    This looks sooooo yummy!
    I am planning on trying this recipe this upcoming Friday. However, I was wondering if I can substitute 1 can (300 mL) of condensed milk for 2 cups of sugar?
    Can’t wait to try this out!

    • zestuous October 29, 2014 at 7:31 am - Reply

      Arqi,
      I’m not sure how that would work. If you give it a try, please let us all know.

  50. lisa July 24, 2014 at 1:46 pm - Reply

    Made it! It rocked. I used a shortening greased, glass pyrex 9×13 and lowered the oven to 325 and baked an hour. Came out fine, no sticking and it was cooked just right. So glad I had all of the ingredients on hand. Now I’ll have to restock that sweet rice flour so I can make this again and again.
    I ended up leaving it on the counter and not putting in fridge. I guess that’s ok.

    • zestuous July 24, 2014 at 6:38 pm - Reply

      I’m so glad you liked it! As for the fridge, I’m not sure what the USDA would recommend. I usually eat it at room temp for 24 hours. After that, I put it in the fridge if there is any left.

  51. lisa July 22, 2014 at 1:02 pm - Reply

    I scanned all the comments and didn’t see my question answered so here it is. Do the uneaten pieces need to be kept in the fridge?
    Thanks.
    lisa

    p.s. I have a friend who wrote a book and is giving away for free. If you want it go to http://www.oneheartbeataway.org.

  52. Ana June 17, 2014 at 12:20 am - Reply

    Thank you for sharing your recipe , it was so easy to make it and it’s so good all my relative like it ! Again thank you!!! 🙂

  53. […] zestuous.com […]

  54. Sarah Price May 12, 2014 at 10:00 pm - Reply

    Hello to all,
    Zestuous Thank you for sharing your recipe.
    I’d like to share my Gluten Free version adapted from your recipe.
    I baked mine with organic coconut flour and almond meal mixture and added shredded dried coconut (all were bob’s mill brand) also omitted the stick of butter but substituted it with half cup of organic coconut oil and cut the sugar in half, so i used 1 cup of sugar only.
    It came out amazingly delicious. My 7 year old started digging into it while it was still warm 🙂
    My whole family loved it.

    note:
    Bob’s mill coconut flour is very absorbing and makes it a very thick batter 2/3 cup of it should be sufficient, blend it in and wait for a minute before adding more coconut flour if you need thicker consistency. add very little amounts, trust me.

    I made another batch with sweet rice flour half the sugar and no butter, it was soft and chewy.

    • Jeannette December 17, 2014 at 4:51 pm - Reply

      Hello Sarah

      I really like you substitution ingredients and would like to try them. Do you mind sending me your recipe? Jnet1005@sbcglobal.net

      I am in need of a gluten-free bibinka fast for my company’s christmas party. Thank you.

      • zestuous December 18, 2014 at 8:18 am - Reply

        Hi Jeannette,
        If you don’t hear back from Sarah, you can use the original recipe. It’s gluten-free.

  55. Nikki May 12, 2014 at 4:07 pm - Reply

    Came here via Buzzfeed…. I can’t believe I finally found the cake that has haunted my tastebuds for years! Yay, and thanks!

    • zestuous May 12, 2014 at 6:15 pm - Reply

      Nikki, Thanks for stopping by. I hope you enjoy it.

  56. Kat May 12, 2014 at 3:40 pm - Reply

    Can the cream cheese be omitted or can something else be substituted for it? My husband can’t have cow’s milk or products made from cow’s milk.

    Thanks!
    Kat

    • zestuous May 12, 2014 at 6:15 pm - Reply

      Kat,
      I don’t know how it would turn out, but you could maybe substitute the cream cheese with silken tofu.

  57. Marieke May 12, 2014 at 10:34 am - Reply

    This looks so good!!

    Today I try to make it myself and I followed all the instructions very carefully but somehow mine stays very pudding-y on the inside. Do you have any idea how to fix this?

    • zestuous May 12, 2014 at 6:10 pm - Reply

      Two things come to mind:
      1) Maybe it needed to cook longer. Each oven is a little different. Keep it in the oven and check it every 5 minutes until it is more firm.
      2) Or there was too much liquid in the batter. Is it possible that you used a large can of pineapple instead of a small can? Or coconut milk instead of cream of coconut?

    • Anonymous October 15, 2014 at 6:40 pm - Reply

      Mine had a disgusting texture. Nothing like the picture. It wasn’t like pudding but more congealed.

  58. 24 Delicious Filipino Foods You Need In Your Life | Sharing Interesting Stuff, Updates News & Free Tips May 11, 2014 at 9:57 pm - Reply

    […] Why it’s awesome: Rice flour + coconut cream = a Filipino Christmas-time treat that’s delicious enough to eat year-round. Recipe here. […]

  59. Melissa May 9, 2014 at 1:00 pm - Reply

    Hi Christie,

    I’m writing because I’m a food editor at BuzzFeed and I’m currently working on a roundup of delicious Filipino recipes. I’d love to share a photo & recipe from your website in my roundup:

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

    With your permission, I’d make sure the photo included proper credit along with a link back to the recipe on your site. Would that be OK with you? Please let me know.

    Thanks!

    Best,
    Melissa

    • zestuous May 11, 2014 at 6:21 pm - Reply

      Hi Melissa,
      I sent you a private email. Please let me know if you didn’t receive it.

  60. mav April 24, 2014 at 10:44 pm - Reply

    i love to try the recipe so delicious, but shy to say i don’t have the oven at home.. i cook this in microwave oven?

    • zestuous May 6, 2014 at 8:06 pm - Reply

      I don’t think that would work Mav. If you give it a shot, let me know how it turns out.

  61. Sara Shemali April 15, 2014 at 7:37 pm - Reply

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

    • zestuous April 15, 2014 at 8:23 pm - Reply

      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!

  62. Winnie April 3, 2014 at 7:25 pm - Reply

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

    • zestuous April 15, 2014 at 8:24 pm - Reply

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

  63. Exquisite Asian Desserts | Sweet City Desserts February 23, 2014 at 12:48 am - Reply

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

  64. merry February 20, 2014 at 4:06 pm - Reply

    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.

    • zestuous February 20, 2014 at 8:56 pm - Reply

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

  65. Chel February 1, 2014 at 5:26 pm - Reply

    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!

    • zestuous February 20, 2014 at 8:55 pm - Reply

      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.

  66. Roderick January 26, 2014 at 11:17 am - Reply

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

    • zestuous January 28, 2014 at 9:52 pm - Reply

      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!

    • Roderick Dizon February 19, 2014 at 12:13 pm - Reply

      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.

      • zestuous February 19, 2014 at 8:06 pm - Reply

        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.

      • Anonymous December 23, 2016 at 10:34 pm - Reply

        You can use banana leaf and grease it with coconut oil.

  67. mary January 18, 2014 at 2:25 pm - Reply

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

    • zestuous January 21, 2014 at 10:17 pm - Reply

      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

  68. Mona January 15, 2014 at 5:35 pm - Reply

    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!

  69. iamrod January 11, 2014 at 12:29 pm - Reply

    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!!!

    • zestuous January 13, 2014 at 5:23 pm - Reply

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

  70. Cherryl December 31, 2013 at 4:52 pm - Reply

    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!

    • zestuous December 31, 2013 at 5:54 pm - Reply

      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

  71. renu December 30, 2013 at 11:46 pm - Reply

    is there a recipe with out eggs.

    • zestuous December 31, 2013 at 5:53 pm - Reply

      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

  72. Menaka November 29, 2013 at 8:31 am - Reply

    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?

    • zestuous December 2, 2013 at 7:11 am - Reply

      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.

      • Menaka December 5, 2013 at 9:52 am - Reply

        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:)

  73. Marge November 5, 2013 at 9:23 pm - Reply

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

    • iamrod January 11, 2014 at 12:48 pm - Reply

      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

  74. Mary October 13, 2013 at 12:31 pm - Reply

    You can buy canned coconut cream at trader joes

  75. Carmen October 9, 2013 at 3:40 pm - Reply

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

    • zestuous October 11, 2013 at 2:22 pm - Reply

      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.

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

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

  78. Edna August 5, 2013 at 3:10 pm - Reply

    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!!

    • zestuous August 5, 2013 at 8:02 pm - Reply

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

    • Janna Bailey August 19, 2013 at 6:46 pm - Reply

      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.

  79. Geri August 5, 2013 at 10:49 am - Reply

    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!

    • zestuous August 5, 2013 at 8:00 pm - Reply

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

  80. Carmelita Verba August 3, 2013 at 11:21 pm - Reply

    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!

  81. Ratih July 28, 2013 at 1:44 pm - Reply

    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!!!

    • zestuous July 28, 2013 at 7:40 pm - Reply

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

  82. Jennifer Koble July 26, 2013 at 4:57 pm - Reply

    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???

    • zestuous July 26, 2013 at 5:02 pm - Reply

      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!

      • Jennifer Koble July 29, 2013 at 3:35 pm - Reply

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

  83. victoria July 26, 2013 at 6:46 am - Reply

    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

    • zestuous July 26, 2013 at 8:21 am - Reply

      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.

  84. Nathalie July 25, 2013 at 7:51 am - Reply

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

  85. Diane July 24, 2013 at 6:45 pm - Reply

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

  86. Ash- foodfashionparty July 23, 2013 at 9:39 pm - Reply

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

  87. Christine July 22, 2013 at 7:24 pm - Reply

    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!

    • zestuous July 24, 2013 at 9:04 pm - Reply

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

  88. Diana July 22, 2013 at 4:27 pm - Reply

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

    Thanks!

    • zestuous July 22, 2013 at 6:24 pm - Reply

      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.

      • Anonymous July 26, 2013 at 6:42 pm - Reply

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

        • zestuous July 27, 2013 at 8:56 am - Reply

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

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