Bibingka (Filipino Rice Cake)
Makes 1 eight-inch cake
Ingredients
1 banana leaf, cut into two 8-inch-wide by 10-inch-long pieces (optional, see note)
2 ounces unsalted butter (4 tablespoons; 55g), melted, divided
3 ounces white rice flour (1/2 cup; 85g)
1 1/4 ounces sweet rice flour (1/4 cup; 40g), like Mochiko brand
1 1/2 teaspoons (7g) baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 3/4 ounces sugar (1/4 cup plus 2 tablespoons; 80g), plus extra for sprinkling
3/4 cup (175ml) full-fat coconut milk
1 large egg (1 3/4 ounces; 50g)
3 ounces (85g) macapuno, drained
Instructions
Adjust oven rack to middle position and preheat to 375°F (190°C). If using banana leaf, rinse
banana leaf pieces under cold running water and pat dry with paper towels. Working with one
piece of banana leaf at a time, hold banana leaf with tongs about 2 inches above medium-
high flame of a gas burner, turning every 3 to 5 seconds, until soft and pliable, about 15
seconds. Transfer to a plate and repeat with remaining piece of banana leaf. Place banana leaf
pieces in an 8-inch anodized aluminum cake pan or cast iron skillet, arranging them in an
overlapping configuration to completely cover the bottom and sides of the pan, pressing
down on them with your hands to ensure they are flush with the pan. Brush evenly with 1/2
ounce (1 tablespoon; 15g) melted butter and set aside. Alternatively, if not using banana leaf,
grease an 8-inch anodized aluminum cake pan or cast iron skillet with melted butter or pan
spray and line with parchment; set aside.
In a medium bowl, whisk together white rice flour, sweet rice flour, baking powder, and salt
until well combined, about 1 minute. This dry mixture will look homogeneous well before it
truly is, so use patience at this stage, and whisk longer than may seem necessary.
In a large bowl, whisk together 1 ounce (2 tablespoons; 30g) melted butter, sugar, coconut
milk, and egg, until sugar is dissolved and mixture is thoroughly combined. Add flour mixture
to coconut milk mixture and whisk together until completely smooth and no dry flour remains,
about 1 minute. Using a flexible spatula, fold batter once or twice from the bottom up, then
scrape into prepared pan.
Bake until batter is beginning to set at the edges, about 10 minutes. Remove from oven and
evenly distribute macapuno in a single layer over top. Return pan to oven and continue to
bake until cake is puffed, edges are lightly browned, and a toothpick inserted in the center
comes out with few moist crumbs attached, or to an internal temperature of around 200°F
(93°C), about 12 minutes.
Remove from oven and preheat broiler. Brush top of cake with remaining melted butter and
lightly sprinkle sugar evenly over top. Broil until cake is golden brown and macapuno is
slightly caramelized, about 2 minutes.
Transfer pan to a wire rack and cool for 10 minutes. Run a butter knife along edges to loosen,
then invert onto a wire rack, remove banana leaves or parchment, and place cake right side
up on serving platter. Serve warm.
Special equipment
8-inch cast iron skillet or anodized aluminum cake pan