Ombré Gratin
Alexa Weibel
2576 ratings with an average rating of 4 out of 5 stars
2,576
3 hours
Bibingka (Filipino Coconut-Rice Cake)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2cups/320 grams rice flour
- ½cup/55 grams glutinous rice flour
- 1tablespoon baking powder
- 1teaspoon salt
- ¾cup/150 grams granulated sugar
- ⅓cup/76 grams unsalted butter, melted, plus more melted butter for topping, and butter for greasing pan
- 1½cups/355 milliliters coconut milk
- 3eggs, lightly beaten
- 1banana leaf (optional)
- 1salted duck egg, sliced (optional)
- 1cup/80 grams grated queso de bola or Cheddar cheese
- ½cup/52 grams grated coconut, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
706 calories; 37 grams fat; 25 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 13 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
- Step 2
Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
- Step 3
Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.
Tip
- Salted duck eggs are available at many Asian markets.
Private Notes
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Cooking Notes
Al Manzano
A version I am familiar with used a slice of fresh carabao cheese placed on top of the mix as it baked, a good substitute would be queso fresco. The cheese provides a salty contrast to the binbingka's sweetness. It was quickly baked in a covered pan over a charcoal fire. Village vendors had stands where they prepared them for travelers. Variant to bibingka are more cakelike, others like rice pudding, the variety added to the joy of eating as you travelled from region to region.
JSibug
I used ricotta salata (Italian cheese) I soaked it overnight first to reduce the brine. It is closest to the Filipino native "carabao cheese".
SFCooking
What is glutinous rice flour and where can I buy it? If I can't find it, what is a good substitute?
RL
This is delicious, although more like cake in texture. Bibingka for me will forever be that spongy, chewy delicacy peddled by vendors in the early morning in Pagsanjan, Laguna where my grandparents lived. . But this recipe, with or without banana leaves, definitely gets all the flavors right. And the smells.
Baba
Glutinous rice flour can be found in Asian stores. Sometimes it's labeled as glutinous rice flour and other times as sweet rice flour.
Tom
"queso de bola " is actually Edam cheese
Betsy Hilt
This was wonderful. I served it as a side dish and used cheddar cheese. It made a nice savory crusty topping that complemented the sweet-ish cake. Will find the more authentic cheese next time I make it.
Carly
I made this cake for an older, lactose-intolerant friend’s birthday, and it was a big hit. Fragrant from the banana leaf and coconut, it presents festively! It was easy to work with the banana leaf in the pan, nothing about the recipe is fussy. Well, but I’m making salted duck eggs at home now, so next time I bake this I’ll use one of those.
Pratima
I made this, not knowing what it is supposed to be eaten with or how it is supposed to taste. It turned out dry (despite adding a tiny bit more coconut milk, butter, sugar) with a hint of sweetness and the cheese fell off once the cake was sliced. We ate it with ice cream/maple whipped cream. Will not make again until we figure out what it goes with, perhaps after visiting the Philippines. Perhaps this a stand-in for cornbreads at Thanksgiving..?
mariscilantro
Used one can of coconut milk for ease - no impact on cake Half a cup of coconut palm sugar instead of granulated sugar for stronger coconut flavor
Joel Almoradie
What’s not mentioned In this article is that bibingka is most probably derived from the Goan bebinca. I was quite thrilled when I first saw it on the dessert menu of a South Indian Restaurant I then frequented (but whose name I now cannot recall) in Bengaluru (Bangalore). My surprise would be baseless if not for the fact that a lot of Tagalog words have Sanskrit origins. The bebinca was different in taste and texture, but this merely signifies the multi-culinary influences of Filipino food.
Betsy Hilt
This was wonderful. I served it as a side dish and used cheddar cheese. It made a nice savory crusty topping that complemented the sweet-ish cake. Will find the more authentic cheese next time I make it.
CP
Followed recipe exactly by weight and cake spilled out all over the oven. I used pan size specified.
RL
This is delicious, although more like cake in texture. Bibingka for me will forever be that spongy, chewy delicacy peddled by vendors in the early morning in Pagsanjan, Laguna where my grandparents lived. . But this recipe, with or without banana leaves, definitely gets all the flavors right. And the smells.
KK
Curious. Would adding more coconut milk create the spongy texture you recall?
KK
I checked out other recipes and see one common ingredient is evap milk. Thoughts anyone?
SFCooking
What is glutinous rice flour and where can I buy it? If I can't find it, what is a good substitute?
Baba
Glutinous rice flour can be found in Asian stores. Sometimes it's labeled as glutinous rice flour and other times as sweet rice flour.
Al Manzano
A version I am familiar with used a slice of fresh carabao cheese placed on top of the mix as it baked, a good substitute would be queso fresco. The cheese provides a salty contrast to the binbingka's sweetness. It was quickly baked in a covered pan over a charcoal fire. Village vendors had stands where they prepared them for travelers. Variant to bibingka are more cakelike, others like rice pudding, the variety added to the joy of eating as you travelled from region to region.
JSibug
I used ricotta salata (Italian cheese) I soaked it overnight first to reduce the brine. It is closest to the Filipino native "carabao cheese".
Tom
"queso de bola " is actually Edam cheese
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