Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”.

The traditional way of cooking Bibingka is unique and quite time consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay oven known as “Bibingka oven” is needed to bake this rice cake. The clay pot is placed between the layers of the Bibingka oven and lit charcoals (locally known as “uling”) are placed below and above the clay pot to evenly cook the mixture.

The recipe that we have here is an alternative to the traditional. Since most of us do not have clay pots around and it is impossible to find Bibingka ovens in you local Home Depot, we’ll be using ordinary cake pans and our kitchen oven instead. As for the galapong, I’ll try to feature another recipe variation in the future using that. For now, we’ll settle for an alternative ingredient that needs no preparation at all – rice flour.

We will need ordinary rice flour for this recipe, not the glutinous one. This should be available in any Asian or Pinoy store in your area. If in case you are having a hard time distinguishing between the two (since most of the labels are written in Chinese), always remember that the package with the red print is the ordinary rice flour while glutinous rice flour is printed green.

By the way, I like to take this opportunity to thank all of you, our loyal readers, who gave time to send feedback and comments.

bibingka recipe

Bibingka Recipe


  • 1 cup rice flour
  • 1/8 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 3 tablespoons butter
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1/4 cup fresh milk
  • 1 piece salted duck egg, sliced
  • 1/2 cup grated cheese
  • 3 pieces raw eggs
  • Pre-cut banana leaf

Cooking Procedure

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine rice flour, baking powder, and salt then mix well. Set aside.
  3. Cream butter then gradually put-in sugar while whisking.
  4. Add the eggs then whisk until every ingredient is well incorporated.
  5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
  6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
  7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
  8. Pour the mixture on the pan.
  9. Bake for 15 minutes.
  10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
  11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
  12. Remove from the oven and let cool.
  13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
  14. Serve. Share and enjoy!

Number of servings (yield): 3


Watch the cooking video:


  1. do you have recipe for the Cebu (Visayan) kind of Bibingka??? They use rice flour ..not malagkit rice flour!
    tnx in advance

    • Bryan, I can certainly whip one up for you soon. Let me see what I can do about it; I might need some time in my test kitchen to produce a good version, but I will assure you that will be worth the wait.

  2. natzsm says:

    Have you tried using the glutinous rice flour with this recipe so as to be closer to the original and more traditional bibinka?

    • Natz, I have another recipe for bibingka using glutinous rice flour. There are a few differences in terms of amount of ingredients and timing. I will post the recipe soon.

  3. All your recipes are really good. I tried some. I want to try your COL SLAW RECIPE but i want to ask you if i can cut the cabbage in advance but i’m afraid it will become black. Can u give me some advice how it will retain the freshness . Thanks and more power to you.

  4. Jo Berueda says:

    Thank you very much for your recipe!
    More power to you!

  5. Can the coconut milk be of a canned variety? Thanks!

  6. Charisma Piñera says:

    Thanks for your recipe. I tried it and so yummy! I used paper cups instead of banana leaf and 2 eggs instead of 3 but it still good.

  7. Joanna Alvarado says:

    Love all your recipes esp. the desserts. I’m starting a small cake business and I’m looking for Ube Macapuno Cake recipe…. please share if you have it :)……was never a bibingka fun because of the texture but this bibingka recipe is delicious!!!!

  8. Thanks sa mga recipe ! Although I was born and raised here in the US, I did spend 5 years when iI was around 5 and was taught the language by a tutor that my dad had hired specifically for me to learn. My father himself was a well-known executive chef at the Hilton Hotel in Palm Springs California during his times. I learned my talent of cooking by observation and have been requested numerously to cater to both Filipino parties and American ones as I do have excellent cooking skills..not really bragging hehe! A lot of people are surprised when they find out that I can fluently speak the language and can cook most Filipino foods better than full-blooded Filipinos that were raised in PI. My mother is of Irish-French decent so I most commonly mistaken for either being Hispanic or Native American (Indian) but I am light-skinned. But anyway, before I end up telling a short novel, I just wanted to let you know that I am truly excited to have found your website as I have been searching for some time now for an online site that had LOTS of down to earth Filipino recipes. Other websites that I have came across showed mostly only traditional ,basic recipes and not like your website that has a lot to look over! Im excited to browse thru some more and then get started in the kitchen :) Thank you so much!

  9. Jan, you can get packaged rice flour in grocery stores.

  10. Janette says:

    I tried this recipe today and I was so happy with the result. It tastes so good! Thanks for this recipe!!!

  11. Clark Pelaez says:


    Thank you for having this website. Indeed it is very informative. As a matter of fact I am using your site as one of my referrals.

    Although after going thru your article of the Bibingka and doing a research on bread and cakes, it would be proper to call the bibingka a rice bread rather than rice cake. The reason is that a cake is normaly turned upside down and bread is not. As in the case of the Bibingka.

    None the less, keep up the good work.

    Very truly yours,


  12. Regineck says:

    Hello po kuya! How ’bout merengue? wla po kc sa list nyo eh.

  13. Good day Kuya! It was really nice watching your show.I’ve tried it and it was really looks closest thing to our street bibingka we had in the philippines. At least dito sa jeddah saudi kapag pasko at new year na di kami makauwi ng pinas,we still can eat puto bungbong and bibingka, then hot tea parang nasa pinas na rin kami habang ka webcam aming pamilya.THANK YOU AND MORE POWER!!!

  14. sharmaine says:

    could someone tell me where bibingka originated?specifically in what province?


  15. Easy to follow and taste better than aling melly’s Filipino bakery in Canada. Thanks very much, how about sapin sapin recipe?

  16. Hello as of this writing I just put the grated cheese and salted eggs. Ang napansin ko lang natuyo yung dahon ng saging. I must suggest to brush it with canola oil or butter para hindi matuyo yung dahon.

    Can’t wait for the result though … I tweaked/adjuct it a little bit.

    Thank you so much for this easy to follow instructional video recipes.

    God bless you and your family.

  17. cora browning says:

    Thank you for all the lovely recepies that you have been sharing now i can make them without ringing my mum in the US for recepies i cannot remember…

    Please keep on sharing your yummy recepies..
    God bless and thank you again.

  18. boy sato says:

    sir i would like to know the alternative of banana leaves? its so hard to find here.

  19. can i used glutinous rice flour as a substitute for the rice flour? i
    i really like all ur recipe….Godbless

  20. Not a problem, jenny. Do as you please.

    • divine says:

      uhmm im gonna make bibingka..but i dont like itlog na maalat can i replace it with just nilagang itlog instead?im not in philippines right now that’s why i decide to make it for the 1st time. it looks easy to make…

    • Jenn Romero says:

      I followed the recipe diligently and it comes out too sweet for my liking! One cup of sugar is a lot! I suggest just use half cup of sugar.. Thanks for the recipe though.

      • I appreciate the feedback, Jen. I understand that we all have a preference in terms of the level of sweetness. What you did was the right thing to do in your case. Most people like their bibingka sweet and the 1 cup of sugar in the recipe is the standard amount for that result.

  21. gerlie says:

    I really appreciate you for making this filipino recipes. I don’t know much about cooking but through your webssite I can cook filipino dishes now. My husband is american and he loves the filipino food especially anything that has gata/coconut milk.
    I tried most of the recipes here with gata and its great my husband love it. Thanks.
    I just want to ask where do you buy your lye water for making kutsinta? I want to try kutsinta but could hardly find lye water. Most of the asian stores we have here in kansas does not have it and does not know what is lye water. Is there any alternative for that? Thanks again . God bless you.


  22. lastog says:

    i like karioka cruncy outside soft inside ahhhhhhhh sweet nothing

  23. amichelle, kindly check the ingredient list. I believe that its two and a half teaspoon. As for the salt, do as you please. Hope this helps.

  24. sure, you may use any oven safe container amichelle.

  25. Hello kuya,I tried this bibingka twice already. One with salted duck eggs,and my second one is loaded with quickmelt cheese! I really love it! Thanks and always happy cooking! Aloha!

  26. thank you for this…this is the next in line for me to do!

  27. Hi! what kind of cheese can i use for this recipe? thnx..

  28. Thanks for this recipe. It was the closest thing to the “street bibingka” we had in the Philippines.

    Please confirm if the quantity of the sugar is really 1 cup. It looks less than that in your video.

    What type of cheese did you use? The cheddar cheese I used browned way before the cake top browned. This created a very “un-appetizing” look on the bibingka

    • Hi PG, yes its 1 cup of sugar. I used sharp cheddar cheese for this recipe. Try using any quickmelt cheese so that it won’t turn brown.

  29. kuya can i request sapin sapin please..thanks po.. i’m one of ur million fans

  30. Andrea, I used sharp cheddar cheese for this recipe.

  31. melisa aguilar says:

    i tried making this yesterday for a mid afternoon snack. It was really good!
    Thanks1 Panlasang Pinoy!!!!

  32. Hi! Thanks for the recipe. I have eaten a bibingka in the philippines that were cupcake-size. Will it be the same oven temperature and how much time do you suggest I can cook it for? Thanks.

  33. Conichiwa73 says:

    Hello!thanks po d2 sa recipe na to i try this one…tnx po uli!

  34. Steaming is not intended for this recipe. You can use oven toaster if it can reach up to 370F, Camille.
    Hope this helps.

  35. brenda regino says:

    good morning chef: i posted your dinuguan recipe on my fb husband and i will try it this weekend.i wish magaya namin.thank you very much.

  36. lhil batallones says:

    thanks po ulit for this delicious recipe..keep on posting more pinoy foods..God bless

  37. Since this is traditionally cooked in clay pots, banana leaves are needed to hold the mixture and prevent it from catching dirt. You can cook bibingka without banana leaf and salted eggs.

  38. thank you for this recipe..can’t wait to try it!

  39. You can also use all-purpose flour in Bibingka although you cannot substitute it using this recipe. We’ll post another bibingka recipe soon using all-purpose flour.

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