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We’re all familiar with the saying, Mom knows best. Probably because she so often does. My mom’s favourite childhood dessert was bibingka. It’s a Filipino coconut rice cake baked in banana leaves that’s often topped off with salted duck egg or cheese. Or if you’re lucky: both! I decided to surprise Mom and make bibingka for her over the holidays. I knew I’d perfected the recipe when she ate a second one at breakfast. I almost did backflips when I heard the news.

Bibingka is an easy one-bowl recipe and it’s almost failproof. The only thing to be aware of is that the batter is a touch thinner than your usual cake batter. You can also pour bibingka batter directly into a greased muffin tin and you can skip cutting out the banana leaf circles. They’re tough to find in a pandemic anyway. Who knew?  I’d encourage you to try it again sometime with banana leaves. It adds a magical ‘je ne c’est quois’ quality you’ll want to experience.

Gluten-Free Filipino Bibinka


Author: Jen - A Naturally Nu Foodie Recipe

Prep Time: 10 minutes

Cook Time: 35 to 40 minutes

Total Time: 45 to 50 minutes

Number of Servings: 12


¼ cup (60 mL) butter, soft

½ cup (125 mL) sugar

¼ cup (60 mL) coconut sugar

3 large eggs

1-¼ cup (310 mL) glutinous flour

2 tsp (10 mL) baking powder

1 cup coconut milk, canned

12 banana leaf circles (optional)

Cheese, salted duck egg (sliced) and/or shredded coconut as toppings (optional)


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Using a stand mixer or hand mixer, cream butter and both sugars in a large mixing bowl.

  3. Add eggs to butter mixture and blend well.

  4. Add glutinous flour and baking powder to the butter mixture and stir together.

  5. Pour coconut milk into the butter-flour mixture and combine. Consistency will be a thinner consistency like honey. Set aside.

  6. Hold a small side plate (~8 inches (or 20 cm) in diameter) on a banana leaf and cut out a circle with an x-acto (utility) knife.

  7. Place each banana leaf cut-out onto a small frying pan until the banana leaf becomes a vibrant green and is pliable (~ 30 seconds per side).

  8. Press banana leaf into each muffin cup.

  9. Using a ladle, pour mixture into the muffin cups and bake for 15 minutes. Remove muffin tray from oven.

  10. Top with cheese and/or a duck egg and return the muffin tray to the oven for another 20 to 25 minutes.

  11. Remove from the oven when the toothpick comes out clean. Top with shredded coconut.

  12. Serve warm.

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