Bibingka "Rice Flour Cake"
A soft, sweet Filipino rice cake with coconut flavor, perfect for breakfast or snacks, combining rice flour, coconut, and a hint of vanilla for a delightful treat.
Ingredients
Instructions
- Preheat the oven and prepare a baking dish.
- In a mixing bowl, combine rice flour, sugar, and baking powder.
- In a separate bowl, beat the eggs and then add the fresh milk, vanilla, and melted margarine.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Add the grated coconut to the batter and stir well.
- Pour the batter into the prepared baking dish.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of fresh milk. If you can't find mochico, regular rice flour can be used, but the texture will differ slightly. Make sure to beat the eggs well for a light and airy cake. For a festive touch, you can top the bibingka with slices of salted egg or cheese before baking.
Serving Suggestions
Bibingka is delightful on its own but pairs beautifully with coconut jam or a drizzle of honey. Serve it warm alongside a tropical fruit salad or the Overnight Fruit Bowl for a refreshing contrast. This cake also makes a wonderful dessert when enjoyed with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap individual pieces in foil and warm them in a low oven until heated through, maintaining the cake's moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bibingka "Rice Flour Cake" contains roughly 468 calories, with 7g protein, 67g carbohydrates, and 14g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While mochico is preferred for its sticky texture, you can use regular rice flour as a substitute. However, this may result in a denser cake. It's best to stick with mochico for authentic bibingka.
What can I add to enhance the flavor?
You can add a pinch of salt to balance the sweetness or incorporate grated cheese on top before baking for a savory twist. Some people also enjoy adding a hint of pandan extract for a unique aromatic flavor.
How do I know when the bibingka is done?
The bibingka is ready when a toothpick inserted in the center comes out clean. If the edges start to brown too quickly, you may want to cover the top with foil for the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).