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.
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.
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.
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.
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.
More Filipino Inspired Recipes
Bibingka – Filipino Coconut Cake
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
- 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 13×9 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! thank you Christie for sharing your dessert recipe. I can’t wait to make it.
When preparing it in
mini aluminum pans, how long do you bake it in the oven for? And how many mini pans does the recipe make?
Can this be made without the pineapple?
Yes. However, if the batter seems to thick, add a couple tablespoons of milk.
Hello! Is the flour the one you use to make mochi? I did not find sweet rice flour. And also, if I want to use fresh, ripe ananas with its juice, do I have to add some other liquid?
Thank you!
Yes. The brand I use is called Mochiko. Fresh pineapple would be great. The can has about 1/4 to 1/3 cup of liquid in it. If you don’t get that much fresh pineapple juice, just add a bit more milk.
Can you use Farina instead of sweet rice flour
My kids loved this dessert, they compared it to the American Coffee Cake:)
We used canned coconut milk instead of cream of coconut.