Filipino Coconut Rice Cake Baked in Banana Leaves

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A festive Filipino rice cake traditionally enjoyed during the Christmas season, baked until golden in clay pots or muffin tins lined with banana leaves. The soft, slightly chewy interior is infused with coconut milk and finished with a slice of salted duck egg, melty cheese, and freshly grated coconut for a sweet-savory bite.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 10 gSaturated Fat
• 36 gCarbs
• 2 gFiber
• 14 gSugar
• 7 gProtein
• 420 mgSodium
• 180 mgPotassium
• 95 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Batter

• 1 1/2 cups rice flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 2 large eggs, room temperature
• 1 1/4 cups full-fat coconut milk
• 1/4 cup melted unsalted butter
• 1/4 cup water
• 1/2 teaspoon pandan extract (optional)

For Lining and Topping

• Banana leaves, wilted over low heat to soften
• Melted butter or margarine for brushing molds
• 1 salted duck egg, peeled and sliced into thin wedges
• 1/2 cup grated aged cheddar or quick-melt cheese
• 1/2 cup freshly grated coconut meat
• A pinch of sugar for sprinkling

Directions

1. Preheat the oven to 350°F (175°C). Brush the bottom and sides of six 4-inch round clay pots or muffin tins generously with melted butter, then press a round of banana leaf into each, allowing the leaf to extend slightly above the rim.
2. In a bowl, whisk together the rice flour, sugar, baking powder, and salt until evenly combined and lump-free.
3. In a separate bowl, beat the eggs lightly, then whisk in the coconut milk, melted butter, water, and pandan extract if using.
4. Pour the wet mixture into the dry ingredients and whisk gently just until a smooth, pourable batter forms; do not overmix.
5. Divide the batter evenly among the prepared molds, filling each about three-quarters full. Bake on the center rack for 20 minutes, then remove and quickly top each cake with a few slices of salted duck egg and a generous sprinkle of grated cheese.
6. Return to the oven and bake another 8 to 10 minutes, until the tops are set, lightly puffed, and a toothpick inserted into the center comes out clean.
7. Brush the exposed banana leaf edges with a little melted butter, sprinkle the tops with grated coconut and a light pinch of sugar, and serve immediately while warm and fragrant.

Cook’s Notes

• Authentic bibingka molds are small terracotta clay pots, but a standard muffin tin lined with banana leaves is a practical substitute at home.
• Wilt banana leaves briefly over an open flame or in a dry pan so they bend without tearing when lining the molds.
• Brush the hot cakes with extra butter or margarine right after baking for the glossy, slightly crispy crown that street vendors are known for.
• Always use full-fat canned coconut milk, not light versions, to achieve the rich, custardy crumb.
• Serve warm within 30 minutes of baking; bibingka loses its prized pillowy texture once fully cool.

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