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  • Writer's pictureJust a Tad Salty


Updated: Oct 29, 2020

As a child I used to buy these rice cakes baked in clay pan over charcoal fire from the female street vendors down the street corner of our neighborhood. Usually towards the Christmas Season, from around seven in the evening the vendors are lined aplenty, busy fanning the charcoal fire to bake these delicious cakes. Each vendor had their own sets of return customers patiently waiting for their freshly baked, piping hot bibingkas. Yes, there was always a wait, and we were always willing to wait. "Special bibingka" was always our order--- topped with a slice of salted egg, smothered with grated coconut.

This recipe is made from sourdough starter discard, which I have a lot of and do not want to throw away or put to waste. Most definitely you can make this recipe without the discard but with some adjustments in the amount of flour and water or coconut milk.



1 cup glutinous rice flour

1 cup all-purpose flour

½ cup sugar

½ teaspoon salt

2 teaspoons baking soda

1 teaspoon baking powder

1 egg

1 ½ cups coconut milk

½ cup sourdough discard

6 tablespoons unsalted butter, melted

Banana leaves

1-2 salted duck eggs

Cheddar cheese, grated

Grated coconut

Unsalted butter or margarine, to spread on baked bibingka

*If you are not using sourdough starter discard, replace it with ¼ cup all-purpose flour plus 2 tablespoons and ¼ cup coconut milk.



Pre-heat oven to 325 degrees Fahrenheit.

Cut banana leaves for use to line pans or molds. The size of the cut banana leaves should be slightly bigger than the pans or molds (they tend to shrink after running over fire/heat).

Run the banana leaves over fire or heat to make them pliable to fit into pans or molds.

Line the pans or molds with the banana leaves. You may grease them with butter if you wish. Set aside.

Baking pans/molds lined with banana leaves.


In a bowl, combine dry ingredients--- flours, sugar, salt, baking powder and baking soda.

Add coconut milk and egg. Mix until well combined.

Add sourdough discard and melted butter. Mix until well incorporated. Batter should have consistency like that of a pancake batter.

Fill the pans or molds with the bibingka batter, about ¾ full.

Place pans or molds on a baking sheet and bake in the oven for a total of 25 to 30 minutes.

After the first 15 minutes, take the bibingkas out of the oven and add your toppings--- sliced salted duck eggs, cheese (if you want it melted), etc.

Return the bibingkas in the oven and bake for another 10 to 15 minutes. Take the bibingkas out of the oven and brush with butter.

Sprinkle grated coconut. Serve hot or warm.

It has the same texture like those of the bibingkas of my childhood.

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