plate of bibingka, Filipino cake.

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.

close up of stack of bibingka.

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.

bibingka batter in bowl.

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.

smooth batter in mixing bowl.

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.

bowl of bibinkga 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.

bibingka batter in pan.

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

4.52 from 227 votes

Bibingka – Filipino Coconut Cake

My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 20

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

Calories: 392kcalCarbohydrates: 64gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 50mgSodium: 103mgPotassium: 140mgFiber: 1gSugar: 40gVitamin A: 355IUVitamin C: 1.1mgCalcium: 63mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Filipino
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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207 Comments

    1. 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.

  1. Hi Christie,

    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?

  2. 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! 🥰

  3. 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.

  4. 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

  5. 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!

      1. 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.

  6. 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

    1. It will provide a beautiful tropical scent and keep it moist. It’s already good without it but elevated even more with it.

  7. 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:)

  8. 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