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Golden bibingka wedge with salted egg slices and melted cheese on a banana leaf over a dark wood table

Oven-Baked Filipino Bibingka Rice Cake with Salted Egg

Oven-baked Filipino bibingka, a coconut milk rice cake topped with salted duck egg, cheddar and butter. Serves 8 in about an hour.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 1 hour 1 minute
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 486
Ingredients Method Notes

Ingredients
  

For the batter
  • 150 g glutinous rice flour sweet rice flour, such as Mochiko
  • 100 g regular rice flour
  • 120 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 350 ml full-fat coconut milk shaken well
  • 100 ml whole milk
  • 3 large eggs room temperature
  • 60 g unsalted butter melted and slightly cooled
For the pan and topping
  • 1 piece banana leaf about 40 cm / 16 inches; or parchment paper
  • 2 tbsp unsalted butter melted, for the pan and the finished top
  • 2 salted duck eggs boiled, peeled and sliced into rounds
  • 60 g sharp cheddar grated
  • 20 g unsweetened shredded coconut
  • 2 tbsp granulated sugar for sprinkling

Method
 

  1. Heat the oven to 190 C / 375 F with a rack in the middle. Pass the banana leaf over a low gas flame for a few seconds per side, or dip it in hot water for 30 seconds, until glossy and pliable. Trim it to a 30 cm / 12-inch round, press it into a 23 cm / 9-inch round cake pan (5 cm / 2 inches deep) and brush with 1 tablespoon of the melted butter.
  2. Whisk the glutinous rice flour, regular rice flour, 120 g sugar, baking powder and salt in a large bowl. In a jug, whisk the coconut milk, whole milk, eggs and 60 g melted butter until smooth.
  3. Pour the wet ingredients into the dry and whisk until no lumps remain. The batter should be thin and pourable, about the consistency of heavy cream. Pour it into the pan and tap the pan on the counter twice to knock out large bubbles.
  4. Bake for 25 minutes, until the top is set and the edges look pale gold and pull slightly from the pan.
  5. Arrange the salted egg slices on top, then scatter the cheddar and shredded coconut. Bake for 8 more minutes until the cheese melts. Switch the oven to broil and broil for 3 minutes, watching closely, until the top is spotted golden brown. Insert a toothpick in the center. It should come out clean. If it's wet with batter, bake 5 more minutes at 190 C / 375 F, because a cake pulled too early turns gummy in the middle.
  6. Brush the top with the remaining 1 tablespoon melted butter and sprinkle with 2 tablespoons sugar. Cool in the pan for 10 minutes, lift out, cut into 8 wedges and serve warm.

Notes

  • Weigh both rice flours for a consistent, chewy crumb.
  • Pat salted egg slices dry before arranging them on the cake.
  • Cool the cake in the pan for 10 minutes before cutting.
  • Use parchment in place of banana leaf if you can't find it.