Home > Feature, Headline, Sweets > Homemade Bibingka for the Holidays

Homemade Bibingka for the Holidays

A true Filipino Christmas is never complete without the beloved bibingka.

Bibingka is a native rice cake topped with cheese and salted egg baked over hot coals in a clay oven and served with butter, sugar and grated coconut.  It is very popular during the Holidays but it’s virtually available back home anytime of the year.

I grew up enjoying this sweet treat, which brings back so many memories of Christmases past.   Since I have this strong urge to indulge and, disappointingly, I could not find a decent place in the city that makes them, I decided to make bibingka myself.  It’s technically not from scratch since I planned on using  store-bought rice cake mix but I figured, I would use banana leaves, which would bring the level of complexity a few notches higher.

And so I drove to Manila Oriental Market, my newest discovery in the city.  It’s a huge Filipino supermarket that sells pretty much all things Filipino, from notorious duck eggs to freshly baked pan de sal.  I got myself a White King bibingka mix, eggs and butter.  We had confectioner’s sugar at home and so I was fine. And I also bought frozen banana leaves for under a buck.  I thought about getting salted eggs and coconut to grate but I decided to keep it simple for now.

Here are the ingredients.

1 250 g pack White King bibingka mix
1/2 cup confectioner’s sugar
3 eggs
1 cup water
4 tbsp melted butter

Beat 3 eggs, add the rest of the ingredients and mix until smooth. Pour the mixture into ramekins lined with banana leaves. Top with slices of cheese. Fairly simple, right? I used four 5-inch ramekins and topped the cakes with a really sharp cheddar cheese.

Ramekins lined with banana leaves

Bibingka mix in ramekins lined with banana leaves

Preheat the oven at 450F and bake for 10 to 15 minutes. The White King box says it’s okay to broil but don’t. I broiled my cakes on my first try and burned them! Apple pie déjà vu!

Brush with some butter and serve hot.

Bibingka Fresh Out of the Oven

I was pleasantly surprised at how good it tasted, seriously. Dennis enjoyed it a lot, too. He got a kick out of the banana leaves, which I must say made it even better. Well, next time I want to try it with salted eggs and some grated coconut. Or better yet, I want to try the real thing. It’s time to plan a trip back home.

Homemade Bibingka

By the way, I was completely surprised to find out that bibingka is a close relative to the Indian dessert bebinca, a pudding made of flour, sugar, butter and coconut milk. The dessert is also popular in Portugal and Mozambique.

  1. addictedtofood
    December 20, 2009 at 11:06 pm

    your recipe looks yummy!

    I will have to visit Philippines to try it…!!

  2. December 21, 2009 at 6:05 am

    Yummy yummy yummy…you remind me of my university days with those banana-q’s where outside the school a stall offered hot brown sugar filled banana on sticks…huhuhuhu..I really miss the Philippines…Thanks..Merry Xmas to you

  3. December 24, 2009 at 10:14 am

    those bibingka look delicious! 😀
    thank you for commenting on my blog; you’re welcome to frequent my site.
    you’ve got a great blog too. btw, happy holidays! 🙂

  4. apples
    January 12, 2010 at 7:05 am

    OMG, i am SO gonna make bibingka. i was craving for it over Christmas, and you’re right, i don’t think there’s anything decent in north america. =) thanks for the recipe, jun!

    :: your apples aberin

  5. mildred laguit
    September 13, 2010 at 8:59 pm


  6. mildred laguit
    September 13, 2010 at 9:00 pm

    super yummy and thanks for the recipe!

  7. Blue Verbena
    September 14, 2010 at 9:01 am

    the ramekins in place of bibingka molds is a great idea and your finished product looks so yummy. you can get that White King Bibingka Mix from RFM Corp!

  8. estrella b. angeles
    September 14, 2010 at 5:01 pm

    I like native foods, delicious and nutritious. Next time, prepare how to make suman

  9. Emma P. Cabaccang
    September 14, 2010 at 7:50 pm

    it’s very timely for the holiday seasons please have more filipino recipes on parade

  1. January 28, 2010 at 11:10 am
  2. October 11, 2010 at 7:16 pm

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