Bibingka is one of the classic treats of the Filipino holiday season, but it can feel like a labor of love to achieve the perfect texture and flavor. Luckily, there’s a simpler, delicious way to enjoy this festive favorite: mini bibingka made in a muffin tray.
In this version, a rich batter made from coconut milk, rice flour, and all-purpose flour is mixed with melted butter and eggs, then topped with slices of salted egg before being baked to golden perfection. Once out of the oven, the bibingka turns out soft and fluffy, with a touch of saltiness from the topping. Although it’s not cooked in the traditional clay pot, it still delivers a delightful blend of sweet, salty, and rich coconut flavors that will surely bring back memories of the holiday season.
Key Ingredients and Substitutions
- Rice Flour & All-Purpose Flour. The combination of these two flours is what makes bibingka so special. The rice flour gives it that slightly chewy texture, while the all-purpose flour helps keep it light and fluffy. If you’re looking for a gluten-free option, you can easily swap out the all-purpose flour for more rice flour or a gluten-free flour blend.
- Coconut Milk. This is where bibingka gets its rich, creamy flavor. I recommend using full-fat coconut milk for the best texture, but if you’re trying to cut down on fat, light coconut milk will do the trick. If you can’t find coconut milk, you can substitute it with whole milk and a little coconut extract. Just keep in mind that the flavor will be a bit different but still delicious!
- Coconut Oil and Butter. These two ingredients bring moisture and flavor. Coconut oil adds to that lovely coconut profile, while butter makes it rich and indulgent. If you want an even richer flavor, go ahead and use all butter. For a dairy-free version, stick to coconut oil – it’ll still be moist and tasty.
- Salted Egg Topping. Salted egg is the traditional topping for bibingka and it creates that delicious contrast between sweet and savory. If you can’t find salted eggs, you can use regular boiled eggs and sprinkle a little sea salt on top, or you can skip the egg altogether if you prefer a sweeter bite.
What are the Best Cooking Tips for Making Mini Bibingka?
Don’t Overmix the Batter
To keep your bibingka light and fluffy, gently fold the wet ingredients into the dry ingredients just until they’re combined. Overmixing can make your cakes dense, and we want them nice and soft!
Preheat Your Oven
Always make sure your oven is fully preheated before popping the muffin tray in. This ensures the bibingka rises properly and bakes evenly.
Banana Leaves for Extra Flavor
If you want to go for that authentic touch, try lining the muffin tray with small banana leaf pieces. They’ll add a subtle, earthy aroma to the bibingka. No banana leaves? No worries, parchment paper works too.
Watch the Baking Time
Because these are smaller portions, they bake faster than traditional bibingka. Start checking them at around 20 minutes to avoid overbaking. The tops should be golden brown, and a toothpick should come out clean when inserted.
What Are the Different Textures of Bibingka?
Fluffy and Light
If you like a fluffy and light version, a mix of rice flour and all-purpose flour with baking powder will give you that modern, cake-like bibingka that rises nicely in the oven.
Dense and Chewy
On the other hand, if you prefer a more dense and chewy bibingka, that usually comes from using mostly or all rice flour, like in the traditional versions cooked in clay pots with coals. This method results in a more compact, chewy interior.
Sticky
Some bibingka varieties are sticky, especially if made with glutinous rice flour (malagkit), which gives it a mochi-like, chewy texture. This style is more common in certain regions where they love that sticky consistency.
Moist and Soft
If you’re after something moist and soft, that comes from recipes with lots of coconut milk and butter, making it super tender—especially when topped with margarine after baking.
Slightly Crispy
Lastly, some traditional bibingka baked with coals on top can develop a slightly crispy or charred surface while staying soft and fluffy on the inside, giving you a nice contrast in textures.
Bibingka Recipe: Step-by-Step Procedures
- Prepare the Dry Ingredients:
Start by whisking together the dry ingredients in a large mixing bowl. Combine 1 cup of rice flour, ½ cup of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, and ½ cup of sugar. Make sure everything is well incorporated to ensure an even texture in the batter. - Mix the Wet Ingredients:
In a separate bowl, beat 2 large eggs, then stir in ¾ cup of coconut milk, ¼ cup of melted coconut oil, and ¼ cup of melted butter. Mix the wet ingredients until they are smooth and well combined. - Combine and Add the Toppings:
Gradually add the wet mixture into the dry ingredients, folding gently until just combined. Be careful not to overmix the batter. Once the batter is ready, pour it evenly into a lined or greased muffin tray, filling each cup about ¾ full. Top each bibingka with thin slices of salted egg, grated cheese, and toasted coconut for that delicious combination of flavors. - Cook the Bibingka:
Preheat your oven to 375°F (190°C). Place the muffin tray in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. If you prefer a more traditional look, you can broil the bibingka for 1-2 minutes at the end to lightly char the tops. Once baked, remove the bibingka from the oven and brush the tops with melted butter or margarine before serving warm. Enjoy!
How to Serve Bibingka?
Bibingka is best enjoyed warm, with a good brush of margarine or butter as soon as it comes out of the oven. Traditionally, it’s topped with salted egg, grated cheese, and toasted coconut, giving you that perfect mix of sweet and savory flavors. For an authentic feel, you can even line your serving dish with banana leaves for a lovely aroma. This festive treat goes great with coffee, tea, or a cup of tsokolate (Filipino hot chocolate), and it’s perfect as a snack, dessert, or even a special breakfast!
Be sure to check out my website for more delicious Filipino dessert recipes! From classic treats to modern twists, you’ll find plenty of inspiration for your next sweet craving.
Fluffy Bibingka (Filipino Rice Cake)
Ingredients
- 1 cup rice flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sugar (adjust to taste)
- 2 large eggs
- ¾ cup coconut milk
- ¼ cup butter (melted)
- 1 salted egg, sliced (for topping)
- ¼ cup grated cheese (for topping)
- ¼ cup toasted coconut (for topping)
- Banana leaves or parchment paper (for lining, optional)
- Butter or margarine (for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tray with banana leaves or parchment paper, or grease it lightly with butter or oil.
- In a large bowl, whisk together the rice flour, all-purpose flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs. Add the coconut milk, melted coconut oil, and melted butter, and mix until well combined.
- Gradually add the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the bibingka dense.
- Pour the batter into the muffin tray holes, filling each about ¾ full. Place slices of salted egg on top of each bibingka.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- After removing from the oven, brush the tops with melted butter or margarine for extra flavor. Then, sprinkle the tops with grated cheese and toasted coconut for an extra layer of flavor.
Video
Notes
- Flours: Combine rice flour for chewiness and all-purpose flour for fluffiness. Swap all-purpose flour for gluten-free if needed.
- Coconut Milk: Full-fat coconut milk gives the best flavor, but light coconut milk or milk with coconut extract works too.
- Coconut Oil & Butter: Use a mix for moisture. For dairy-free, use only coconut oil.
- Salted Egg: Traditional topping. Substitute with regular eggs and salt or skip for a sweeter taste.
- Banana Leaves: Add authentic flavor by lining the tray with banana leaves. Parchment works too.
- Baking: Check at 20 minutes. The tops should be golden and a toothpick clean.
- Serve: Enjoy warm with butter or margarine, paired with coffee or tea.
