Bibingka

Method

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1. Heat the oven to 190C fan.

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2. Pass the banana leaves over a gas flame or hot dry pan for a few seconds each side until they turn glossy and deep green and smell grassy. Line a round tin with them.

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3. Whisk the rice flour, sugar, baking powder and salt.

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4. Beat the eggs with the coconut milk, milk and melted butter, then whisk into the dry ingredients until smooth.

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5. Pour into the lined tin and bake 20 minutes.

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6. Lay the salted egg slices and cheese over the surface and bake 10 minutes more, until set and lightly browned.

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7. Brush the hot cake with the melted butter, scatter the coconut and sugar, and serve warm in the leaf.

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Chef’s Tips

• Wilt the banana leaf over a flame first. Unwilted it splits and gives nothing.
• Do not add the toppings at the start — they sink into a wet batter and the cheese burns over 30 minutes.
• Bibingka is eaten warm, from the leaf, standing up, after midnight mass. Cold it is merely fine.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

Pairing Suggestions

• Salabat, hot ginger tea
• Puto bumbong alongside
• Strong black coffee

Storage & Reheating

Best within hours. Keeps 2 days refrigerated and should be reheated in a low oven, not a microwave, which turns rice flour gluey.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.