Indulge in this super-simple Filipino rice cake: Special Bibingka. Made with readily available ingredients like glutinous rice flour, all-purpose flour, and coconut milk, this version is quick to prepare and wonderfully satisfying.
After making Bibingka Bisaya recently, I found myself eager to try another take on bibingka. This Special Bibingka is different from Bibingka Bisaya in a few notable ways:
- It doesn’t require blended rice.
- The dry mix combines glutinous rice flour with all-purpose flour for a chewy, tender texture.
- Instead of latik, this version is topped with shredded cheddar cheese and salted egg, giving a delicious balance of sweet and salty that makes it truly special.
Although the ingredients differ, both versions share an important trait: ease. No special equipment is needed to prepare Special Bibingka. The result is a plump, moist rice cake that’s easy to make and irresistible to eat. (For clarity: bibingka is a traditional Filipino rice cake.)
I tested this recipe twice before sharing it, and both times it was a hit. The texture is pleasantly bouncy and moist. My first attempt used a shallow tart pan, which produced a flatter cake that resembled a thick pancake. Baking it in a 6-inch pan produced the plump, thick bibingka you see in the photos. If you double the recipe, you can bake it in an 8-inch pan or split it into two 6-inch pans.
This bibingka is perfect for gatherings—plump, filling, and easy to transport. It’s an ideal choice for potlucks or holiday celebrations like Christmas, where it will surely disappear quickly.
HOW TO MAKE SPECIAL BIBINGKA
Shobee
Pin Recipe
Ingredients
- 1 1/2 cup glutinous rice flour
- 1/2 cup All Purpose flour
- 1/2 cup sugar
- 2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs beaten
- 1/2 cup water
- 200 ml coconut milk
- 2 tablespoons butter melted
TOPPINGS
- 1 cup shredded cheddar cheese divided
- 1 salted egg divided
Instructions
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Preheat oven to 350°F (175°C).
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Cut banana leaves into circles and wilt them over an open flame or on a dry skillet until flexible. Line a 3 1/4‑inch removable-bottom tart pan or a 6‑inch round pan with the leaves. (If doubling the recipe, one 8‑inch pan or two 6‑inch pans will work.)
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In a bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, sugar, and salt.
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Combine the wet ingredients—beaten eggs, water, coconut milk, and melted butter—then pour into the dry mixture. Whisk until smooth and free of lumps.
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Pour the batter into the prepared pan and bake for 20–30 minutes. Test with a toothpick: when it comes out clean, the bibingka is done. Add toppings (shredded cheddar and sliced salted egg) about 18 minutes into baking—or place them on top before baking—then continue baking until fully set. I prefer adding toppings after 18–20 minutes so they remain vibrant.
Enjoy your Special Bibingka warm or at room temperature. The combination of chewy rice cake, creamy coconut, sharp cheddar, and salted egg creates a delightful contrast of flavors and textures that will make this a favorite at your table.