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.
Made exactly as the recipe said. It was delicious and will make again!
Thank you!!
I’m a Filipino and I like this. Good idea to add pineapple.
Salamat!
Great variation of butter mochi , very flavorful. It’s now a family favorite.
I’m Filipino and this recipe is a favorite (it’ll be my dad’s birthday dessert, as requested). I think calling it a ‘cake’ won’t be right for those who don’t know Bibingka. Here in Hawaii, it’s also called Butter Mochi. This recipe is truly wonderful for those craving a classic Filipino dessert. I increase cook time to 70min for best results.
Can not wait to try this, looks yummy…….Gloria
It didn’t work! Cake was very gelatinous
That’s the texture it’s supposed to have. The sweet rice flour causes it to be gooey and sticky.
Can you substitute the milk for soy milk? Husband can’t have any milk products but loves this cake. Can we substitute anything?
Yes. It’s important you use the coconut milk. But instead of the regular milk, you should be able to use any other milk alternative.
How long do you bake it when you use the mini pans?
LOVE it!!!
Where can I buy this
If you want to buy pre-made bibingka, you may be able to find it at a Filipino or Asian market.