Bibingka Espesyal (Special Christmas Rice Cake)


For the batter
  • 2 cups ordinary rice flour
  • ½ cup glutinous rice flour
  • 5 tsps. baking powder
  • ¼ tsp. salt
  • 7 tsps. softened butter (plus extra for greasing)
  • 1 cup condensed milk
  • 5 pcs. raw whole eggs
  • 2 cups kakang gata (pure coconut milk)

For the toppings
  • 2 pcs. itlog na pula (salted duck eggs), thinly sliced
  • 1 cup grated cheddar cheese
  • ½ cup freshly grated coconut

  • banana leaves

  1. Preheat oven to 375°F (190°F). Lightly grease with butter and line with pre-cut banana leaves the bottom and sides of two 8x3-inch cake pans.
  2. In a mixing bowl, sift together the ordinary rice flour, glutinous rice flour, baking powder and salt. Set aside.
  3. In a separate bowl, cream the butter and then whisk-in the condensed milk. Gradually add the raw eggs and mix until well-blended.
  4. Add the rice flour mixture alternately with coconut milk. Thoroughly mix just enough to combine.
  5. Pour the batter in the lined caked pan about three quarters full. 
  6. Place the batter-filled pan in the preheated oven and bake for about 20 minutes.
  7. Take out the pan from the oven and then top the cake with sliced salted eggs and grated cheese. Return the cake in the oven. Continue to bake for 15 to 20 more minutes or until the cheese is melted and the top turns light brown.
  8. Remove from the oven and allow to cool. Carefully remove the cake from the baking pan and slice into wedges. Brush with butter if preferred and serve with grated coconut. Enjoy!

**Yields two 8x3-inch sized round cakes

  • Aside from the added aroma provided by the banana leaves, they also keep the cake from sticking at the bottom and sides of the pan. These can be omitted if not available. Just grease the pan with butter and add a few drops of vanilla or pandan extract to substitute the scent.