By Christie Vanover | Published July 22, 2013 | Last Updated December 29, 2022
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.
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
- 8 oz cream cheese
- 2 cups granulated sugar
- 3 eggs
- 3 ½ cups sweet rice flour (1 lb.)
- 1 tablespoon baking powder
- ½ cup butter melted
- 1 tablespoon vanilla
- 15 oz can cream of coconut
- 1 cup milk
- 8 oz can crushed pineapple
- ¼ cup brown sugar
- 2 tablespoon granulated sugar
- 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.
This estimate was created using an online nutrition calculator
Amy G. says
How do you suggest storing leftovers?
Christie Vanover says
I store them in an airtight container for 1-2 days. If I want to keep it longer than that, I put it in the fridge.
Just a couple questions about the recipe. A 1 lb bag of flour yields 4 cups but the recipe says to use 3.5 cups. Can you clarify? Also, for the step with the eggs, can we beat it in or do we need to stir with a spatula?
I am Filipino and my mother past away a wile ago and I’ve been searching for a Bibingka recipe for a while. I’ve was thinking of the recipe my mother used to make that I loved as a child. I am so happy I found your recipe because it was right on the money! I made it tonight and LOVED it! Thank you for sharing it 🙏
A happy Filipino women’s who misses her mothers cooking! 🥰
Can it be baked as muffins?
I’m not filipino but I used to eat this when we’d go over to a friend’s house and his grandmother always made sure these were around for us kids. I had an unusual hankering for these after not having them for decades. However, I wanted something with pineapple in it too. Glad I stumbled upon this recipe. I do remember this being super sweet as a child and I’m not a big fan of super sweet desserts or snacks so I cut the sugar to 1-1/4 C. I replaced the Coco Lopez stuff (I believe that is cream of coconut) with regular coconut cream because again, too sweet. I cut the butter in half bc between the cream cheese and the coconut cream it was rich enough. I topped it with unsweetened coconut flakes, some brown sugar, and a sprinkling of salt. Came out great (my daughter says it’s still too sweet, Go figure.) Next time, I’m going to add almond slices to the topping as well. I think sesame seeds would also work.
It taste good but it’s not traditional Bibingka. At least not the ones I’ve had growing up. It’s more like Hawaiian butter mochi. Recipe is a keeper though. Thanks for sharing
Jason de Ocampo says
This recipe and version of bibingka is definitely a keeper… thank you for sharing it! Even my kids who don’t like any kind of rice desserts loved this. Will definitely make this on special occasions!
Can I bake these in muffin tins? If so do they puff up a lot?
They do not puff up hardly at all. Just slightly.
I haven’t made this version yet, but when I make a batch, I put half of the batter in cupcake tins (dozen) and the remaining in an 8”x8” square baking pan. This way no one has to fight for a piece with chewy edges.
Carol Jupiter says
I Cannot Wait To Try This Recipe, I Would Like To ask One Question, What The Banana Leaves Do!!!, If its important I would like to try and find them before I start with the recipe
It will provide a beautiful tropical scent and keep it moist. It’s already good without it but elevated even more with it.
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:)
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
Just letting you know this was very delicious!!!
Rose Camacho says
Does it need the pineapples? Can I leave it out?
Aaron Redding says
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!
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.
Christie Vanover says
My father-in-law and I aren’t Filipino, but my husband is half.
I don’t know what this is but it’s not bibingka. Still tastes kinda good, just don’t expect Bibingka
Christie Vanover says
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.
Do you use salted or unsalted butter?
Carmen Chiuz says
Never mind it just popped! Thank you I will try it now, let you know he results
Carmen Chiuz says
Hi Zestuous! I’ve been looking at the information, but I am not able to find the list of ingredients and amounts to use???
Towards the top it says Recipe..click on it
Donna Firebaugh says
Wow! Followed your recipe and just awesome goodness! Thank you for sharing. Wish I could post a picture.
I’ve ate some of the bibingka I bake and it is really yummy 😋. Thanks again for your recipe.
So glad you enjoyed it.
Lisa Macapinlac Rockefeller says
Amazing bibingka! Love it.
Teri Cristobal says
I am a Hawaii born Ilocano Filipino and I love this bibingka recipe! Great recipe! My Filipino father requests it all the time and so I make it for family gatherings. For Hawaii locals, bibingka is like butter mochi… a local dessert favorite. This recipe stands out with the use of cream cheese and pineapple. It’s delicious! Thanks for sharing!! The only change I made is the addition of 10 minutes to the baking time.
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 😃.
Is the pineapple drained before addition with the other ingredients?
No. You just dump the whole can in.
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!!!
Carlos Dube says
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!
You can always use google for the conversion which I did many times.
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!
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).
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.
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.
Thank you. I love hearing how people adapt the recipe. The toasted coconut sounds great.
Lanna West says
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?
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.
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!
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 says
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?
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.
Yes….sweet rice creates a sticky consistency
What is the serving size?
Can I substitute greek yogurt for the cream cheese? thanks
It might change the consistency a little, but it’s worth trying.
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!
I’m glad to hear it worked well with coconut cream, too. Thanks for sharing.
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?
I added 1/2 a cup more sweet flour. Less gooey
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?
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.
Fina Tan says
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.
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!
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?
Freezing it should work just fine. Just let it come back to room temperature before serving it. I hope everyone enjoys it!
Hello…I just made one right now!!! A million thanks!!! So perfect and yummy!!! God bless😊
It would taste doughy when frozen. Make it a day or 2 ahead, it should be fine!
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?
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.
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.
Thanks for letting us know that the coconut oil works. I’m glad your coworkers liked it. The mango option sounds great!
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?
I halved regular rice flour and changed the recipe a bit. Texture may ocme out different, but worth a try.
Hi Sam. How did it turn out?
Sweet rice flour makes this cake nice a sticky. With regular rice flour, it should still work, it may just be a different consistency.
I tried your recipe last night and it was so good! Thank you for posting this!
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
Oh and the pineapple is a nice add to it. Can’t wait to try it.
Thanks Aleka. I’ve never tried butter mochi. Sounds delicious.
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!
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.
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.
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.
paul w says
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!
I would love to try this but can’t eat pineapple. Can I just leave it out or do I need to substitute something in for it. I also can’t eat mango. Thanks!
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.
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.
Enz F says
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. 🙂
Thank you Enz!
Im just wondering if that is 115 oz cream of coconut or just 15oz please reply thanks!
Hi Cel. It’s one 15-oz. can.
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!
Lori, you will definitely impress them. You can just use a wooden spoon to stir in the pineapple.
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!
Arqi Binum says
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!
I’m not sure how that would work. If you give it a try, please let us all know.
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.
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.
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?
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.
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!!! 🙂
Sarah Price says
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.
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.
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.
If you don’t hear back from Sarah, you can use the original recipe. It’s gluten-free.
Came here via Buzzfeed…. I can’t believe I finally found the cake that has haunted my tastebuds for years! Yay, and thanks!
Nikki, Thanks for stopping by. I hope you enjoy it.
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.
I don’t know how it would turn out, but you could maybe substitute the cream cheese with silken tofu.
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?
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?
Mine had a disgusting texture. Nothing like the picture. It wasn’t like pudding but more congealed.
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:
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.
I sent you a private email. Please let me know if you didn’t receive it.
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?
I don’t think that would work Mav. If you give it a shot, let me know how it turns out.
Sara Shemali says
I’m planning to try this, but do not have pineapple on hand. How should I adjust the recipe if I omit it?
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!
This recipe looks great! I can’t wait to try it out. How many servings can one tray provide though?
You can easily get 24 squares out of one pan…but it’ll be hard to only eat one square. 🙂
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.
I’m sorry it was confusing. I appreciate your feedback. I added the oven temperature to the top of the recipe now.
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!
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.
I was wondering what type of cream of coconut you use ,is it sweetened or unsweetened and can you use a blender
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 says
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.
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.
You can use banana leaf and grease it with coconut oil.
Is it all right to use regular white rice flour instead of the sweet rice flour??
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.
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!
The pan I used is a Wilton Performance Sheet Pan:
You can use a glass 13×9 baking dish, too.
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!!!
iamrod, I love your extra touches and I’m glad you and your coworkers enjoyed it.
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!
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.
is there a recipe with out eggs.
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.
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?
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.
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:)
Filipino Bibingka have some slices of salted egg. try it and take out the pineapple.
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
You can buy canned coconut cream at trader joes
Tried this recipe today. It’s very good. Do you think the finished cake could be frozen for another time?
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.
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!!
Thanks Edna. Glad to hear it turned out great with less sugar.
Janna Bailey says
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.
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.
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!
No Geri. Go ahead and dump the entire can in…juice and all.
Carmelita Verba says
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!
Sounds like a good idea Carmelita
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!!!
Hi Ruth. Yes, they are the same thing. I hope you love it as much as I do.
Jennifer Koble says
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???
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 says
Thank you! Can’t wait to try this recipe. (:
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
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.
I looove coconut!! will definitely try to make that cake!
Deborah Johnson says
Oh my!! I just removed this recipe from the oven. My house smells wonderful. I baked it in a 9 x 13 pan and prepared by your recipe. We can’t wait to try it.
I can’t wait to try this, my new son in law is Filipino and I’m sure he will love it.
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:
Ash- foodfashionparty says
I love Bibinka, never knew you could add cream cheese. These look perfect.
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!
Thanks Christine. I hope you like them. My mother-in-law came by for dinner last night and dug right into the pan. 🙂
Do you suppose this recipe would work ok with regular flour? Hope so…
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.
How about brown rice flour — would that work? I have a bag but don’t know what to do with it. Thanks!
I’ve never tried it with brown rice flour, but it would be worth a shot. Let me know if it turns out.