Easy Oven-Baked Bibingka with Coconut and Salted Egg

Why This Recipe Works

• Authentic holiday flavor – The combination of coconut milk, cheese, and salted egg gives the same nostalgic taste.
• Oven-friendly – Perfect for anyone who doesn’t have a charcoal bibingka set.
• Flexible – Works with all-purpose flour or rice flour, and you can even add ube for a twist.
• Make-ahead friendly – Stays good in the fridge for up to a week; just reheat before serving.

Ingredients You’ll Need

• Flour – All-purpose or rice flour for a traditional texture.
• Coconut milk – Use canned for consistency.
• Eggs & butter – Add richness and structure.
• Salted egg & cheese – Classic toppings that balance sweet and savory.
• Banana leaves – Not just for lining molds, but also for aroma.

Step-by-Step Instructions

1. Prepare the Batter

Whisk together the dry ingredients, then mix in coconut milk, water, eggs, butter, and cheese until smooth.

2. Line Molds

Toast banana leaves until pliable, then line bibingka molds (ensaymada molds work well). Pour in the batter and top with salted egg.

3. Bake

Bake in a hot oven until golden brown and set, about 25–30 minutes.

4. Brush & Finish

Brush with butter mixed with annatto for that signature golden-orange shine. Top with more cheese or a sprinkle of sugar if you like.

Pro Tips for the Best Bibingka

• Toast banana leaves first to make them flexible and enhance aroma.
• Add cheese halfway through baking for gooey, golden perfection.
• Use fresh baking powder for the best rise.
• Make it ube-flavored by swirling in ube jam or powder before baking.

Final Thoughts

Bibingka is more than just dessert—it’s a symbol of togetherness during the holidays. With this oven-baked version, you can bring the warmth of Filipino Christmas straight into your kitchen, no matter where you are.

So grab those banana leaves, slice up some salted eggs, and let the sweet, savory aroma of freshly baked bibingka fill your home this season. 🎄✨