Bibingka – Filipino Coconut Cake

The first time I tasted Bibingka was at a lively Filipino family barbecue, early in my relationship with my now-husband. Amid the laughter and shared dishes, I discovered this unique rice cake that stole my heart as much as he did. Years later, my father-in-law passed down his treasured Bibingka recipe to me. Though neither of us are Filipino, we’ve become the go-to Bibingka makers for every family gathering—a true testament to the magic of this recipe.  

Bibingka isn’t your average cake. Its main ingredient, sweet rice flour, has a personality of its own. The flour feels soft and fine but with a touch of grit, like it’s hiding something extraordinary. And once it’s cooked? Magic happens. The starches transform, creating a cake that’s spongy, sticky, and utterly delightful—a textural masterpiece that lands somewhere between Jell-O bars and pudding.  

There’s something deeply satisfying about carrying on a family tradition, especially one as delicious as Bibingka. It’s more than a dessert—it’s a connection to culture, family, and the joy of bringing people together. Whether you're making it for a special occasion or simply to share with loved ones, Bibingka is a recipe that invites you to celebrate the sweet moments in life.  

Now, let’s dive into creating this unforgettable treat!

Ingredients

• ▢8 oz cream cheese
• ▢2 cups granulated sugar
• ▢3 eggs
• ▢3 1/2 cups sweet rice flour, (1 lb.)
• ▢1 tbsp baking powder
• ▢1/2 cup butter, melted
• ▢1 tbsp vanilla
• ▢15 oz can cream of coconut
• ▢1 cup milk
• ▢8 oz can crushed pineapple

Topping

• ▢1/4 cup brown sugar
• ▢2 tbsp granulated sugar

Instructions 

1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
2. Stir in the eggs, one at a time.
3. Mix in the remaining ingredients and stir, until smooth.
4. Pour into a greased 13×9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
5. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

Share this post