Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals

The end result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the unique aroma of toasted banana leaves. Toppings are then added, usually consisting of butter/margarine, sugar, cheese, or grated coconut. Other more uncommon toppings include piniping (pounded immature rice grains), pineapple, and salted duck eggs.^[1] You can often find a mixture of two or more of these toppings on a single bibingka. Bibingka with sumptuous amounts of toppings (and ingredients) are sometimes called Bibingka Especial.

More modern methods involve bibingka being baked in an actual oven inside a caldero or ordinary cake pans. The result lacks the distinctive smoky smell of charcoal but is otherwise the same, especially if banana leaves are also used to line it. Mass-produced bibingka in Philippine bakeries are also made using characteristic tin molds that give them a crenelated shape similar to large puto or puto mamon (cupcakes).

Bibingka is best served hot. Large bibingka can be sliced (or torn) into several wedges and can serve 4 to 6 people.

Ingredients  

1 cup rice flour
3 eggs
2 1/2 teaspoon baking powder
1/8 teaspoon salt
3 tbsp margarine, melted
1 cup white sugar
1 1/4 cup coconut milk
1 piece salted duck egg, sliced
grated coconut
banana leaf

Method

1. Sift together rice flour, baking powder, and salt. Set aside.
2. Using a hand mixer beat eggs until frothy, add sugar and beat until sugar is dissolved.
3. Pour egg mixture into the flour mixture and start mixing together.
4. Add melted margarine and coconut milk. Mix evenly using a hand mixer at low speed.
5. Prepare some moulds lined with banana leaf, I used muffin pan for this recipe.
6. Pour in batter into your moulds up to 3/4 full.
7. Bake in a 190C preheated oven for 15 minutes.
8. Remove from oven then place salted egg slices.
9. Place back into the oven and bake for 15 more minutes or until cooked (top should be a bit brown, like the photo above).
10. Remove from oven then brush with margarine and top with grated coconut.
11. Serve while hot.