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Bibingka: photo of the dish
Illustrative photo: Sabilal Rusadi — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Bibingka

Filipino rice flour cake, traditionally baked in a clay pot over embers. Its texture is dense and soft, often served at breakfast or during the Christmas season.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

567 kcal per serving

Protein
14.3 g
Carbohydrates
58.6 g
of which sugars
26.9 g
Fat
30.1 g
of which saturated fat
20.7 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a round mould about 22 cm wide.
  2. Mix the rice flour, sugar, baking powder and salt in a large bowl.
  3. In another bowl, whisk the 3 eggs with the coconut milk and melted butter.
  4. Stir the wet mixture into the dry ingredients until you have a smooth, runny batter.
  5. Pour the batter into the mould, then sprinkle the grated cheese over the surface.
  6. Bake for 25 to 30 minutes, until the top is golden and a knife comes out dry.
  7. Let it cool slightly, then unmould and serve.

Variations and tips

Traditional version. During the last few minutes of baking, place the 2 cracked eggs on the surface for a caramelised effect.

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Original Ecomely recipe.