Bibingka – Filipino Coconut Cake: A Taste of Tradition and Comfort
Bibingka is a beloved Filipino dessert that holds a special place in the hearts of many. A unique, unfrosted cake, it is celebrated for its sweet, rich flavors and moist texture. Unlike your typical cake, Bibingka is made with sweet rice flour and cream of coconut, giving it a distinctive taste and aroma that makes it stand out among desserts. Often enjoyed during the holiday season, especially in the Philippines, it’s a treat that embodies warmth, tradition, and the comforting flavors of home. This coconut-rich delicacy, with its perfectly balanced sweetness and slightly chewy texture, is a must-try for dessert enthusiasts.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
- Cream Cheese: Adds a smooth, tangy richness to the batter, balancing the sweetness of the cake.
- Granulated Sugar: Provides the sweetness that defines this dessert, harmonizing with the coconut flavors.
- Eggs: The essential binding agent, ensuring the cake holds its shape and offers a light yet moist texture.
- Sweet Rice Flour: The star ingredient, giving Bibingka its signature chewy and dense texture that distinguishes it from other cakes.
- Baking Powder: Ensures the cake rises perfectly for a light yet satisfying bite.
- Butter: Adds richness and enhances the cake’s moistness.
- Vanilla Extract: Brings a fragrant, warm aroma that complements the coconut and pineapple notes.
- Cream of Coconut: The heart of the recipe, delivering an intense, sweet coconut flavor and creamy consistency.
- Milk: Balances the density of the batter, making it easier to mix and bake.
- Crushed Pineapple: Adds a tropical twist, infusing the cake with bursts of sweetness and acidity.
Topping:
- Brown Sugar: Creates a caramelized crust that contrasts beautifully with the soft cake.
- Granulated Sugar: Adds an extra crunch and sweetness to the topping.
Instructions
Step 1: Prepare Your Equipment and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease a 13×9-inch baking pan generously to prevent the cake from sticking, ensuring easy removal and clean presentation.
Step 2: Cream the Cream Cheese and Sugar
In a large mixing bowl, use a handheld or stand mixer to cream together the cream cheese and granulated sugar. The goal is to achieve a light, fluffy mixture where the sugar is fully dissolved, and the cream cheese is smooth.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. This step is crucial for ensuring that the eggs are evenly distributed in the batter, contributing to the cake’s structure.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the sweet rice flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently to avoid overworking the batter, which could lead to a dense cake.
Step 5: Add the Remaining Ingredients
Fold in the melted butter, vanilla extract, cream of coconut, milk, and crushed pineapple. Mix until the batter is smooth and free of lumps. The mixture will be slightly thick, but that’s exactly what you want for Bibingka.
Step 6: Pour and Prepare for Baking
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the brown sugar and granulated sugar evenly over the top to create the caramelized crust that Bibingka is known for.
Step 7: Bake to Perfection
Bake in the preheated oven for one hour. The cake should turn a beautiful golden brown on top, with the sugars melting into a sweet, crunchy crust. Insert a toothpick in the center to check for doneness—it should come out moist but not wet.
Step 8: Cool and Serve
Allow the cake to cool in the pan before cutting it into squares. This cooling period helps the cake set, making it easier to slice and enhancing its flavor. Serve warm or at room temperature for the best experience.
Notes
- Choose Quality Ingredients: Use high-quality cream of coconut and fresh pineapple for the best flavor. Avoid substituting coconut milk, as it won’t provide the same richness.
- Don’t Skip the Topping: The combination of brown sugar and granulated sugar creates the iconic Bibingka crust, so don’t omit it.
- Measure Carefully: For accurate measurements, fluff your flour before scooping it into your measuring cup. This prevents over-packing and ensures the correct texture.
- Let It Cool: Allowing the cake to cool completely helps it firm up and makes slicing much easier.