• Cooking Time:
  • Servings:
  • Preparation Time:


  • cake:
  • 2 cups granulated sugar
  • 1/2 cup butter
  • 6 eggs
  • 2 cups milk
  • 2 tsp vanilla extract
  • 3 cups mochiko (sweet rice flour - you can get it at the Asian market)
  • 2 tablespoons baking powder
  • topping:
  • 1 cup thick coconut milk
  • 2 TBLS mochiko (sweet rice flour)
  • 1 can (14 oz) sweetened condensed milk
  • 2 egg yolks
  • 2 TBLS grated cheddar cheese (optional)


  • Preheat oven to 350 degrees F.
  • Mix sugar and melted butter.
  • Add eggs and mix until blended with sugar mixture.
  • Add milk and vanilla. Mix.
  • Add sweet rice flour and baking powder.
  • Mix well.
  • Pour into a 9 x 13-inch pan and bake for 35 to 45 minutes.
  • When cake comes out of the oven, start making the topping.
  • Mix coconut milk with the mochiko.
  • Add sweetened condensed milk and cook over medium heat till thick.
  • Add egg yolks and mix well.
  • Return to heat and cook 5 minutes more.
  • Pour over baked bibingka.
  • Sprinkle with the grated cheese and broil till golden brown...
  • I leave off the cheese, because my kids don't like it.... but it's really tasty both ways.


Since my Ex-MIL doesn't share her recipes, I combined a few recipes to come up with this recipe for bibingka! It's a sweet custardy rice cake.

Categories: Asian  Cake  Dessert  Oven 

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