Easy Bibingka Recipe- Filipino Rice Cakes (no eggs no coconut)

5 from 1 vote

Easy Bibingka Recipe- Filipino Rice Cakes (no eggs no coconut)

This traditional Filipino bibingka recipe creates perfectly chewy rice cakes with a caramelized top - no eggs or coconut needed! The recipe is passed down from my family in Pangasinan. Simple ingredients, incredible taste, and ready in under an hour.

Course Dessert

Cuisine Filippino

Prep Time 10

Cook Time 35

Total Time 45

Servings pices

Calories 451kcal

Author by Marita Sinden

Equipment

small cake tin 8" x 8"/ 20 x 20 cm

Ingredients

125 g butter melted
450 g glutinous rice flour
200 g granulated sugar
250 ml milk
1 teaspoon vanilla extract

For the pan

1 Banana leaf

For the top

1 tablespoon brown sugar

Metric - US Customary

Instructions

Preheat your oven to 180°C (350°F).
Melt the butter in the microwave or in a saucepan.
125 g butter
In a large bowl, combine the glutinous rice flour and sugar.
450 g glutinous rice flour, 200 g granulated sugar
Stir in ¾ of the melted butter, vanilla extract, and milk. Mix with a wooden spoon until you achieve a smooth batter without any lumps.
250 ml milk, 1 teaspoon vanilla extract
Line your baking tin with the banana leaf if using (I recommend it for an incredible flavor boost). Alternatively, you can grease your tin with more butter.
1 Banana leaf
Pour the batter into the tin. Before placing the tin in the oven, pour the remaining butter on top. This will help give it a nice crunchy top.
Optional: After 10 minutes of baking, sprinkle a tablespoon of brown sugar on top, which will give the cake an additional caramelized boost.
1 tablespoon brown sugar
Bake for 35 minutes, then let it cool completely. Once cooled, you can slice it into bite-sized pieces before serving (my aunt uses a pair of scissors for this!).

Nutrition