Name: Bibingka Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g pancake mix; ¾ cup (91 g) glutinous rice flour; ½ cup (105 g) white sugar; ½ tbsp baking powder; 1 cup (250 ml) coconut milk; 1 large egg (at room temperature); 3 tbsp melted margarine (or unsalted butter); Cheese (sliced); 2 pcs salted eggs (sliced)

Bibingka is a type of Filipino rice cake, often enjoyed during the Christmas season or other festive occasions. And believe it or not, some families put up their Christmas trees as early as September!

I’m not celebrating Christmas, but I love Bibingka among other treats.

Traditionally, Bibingka is baked over hot coals in a mold lined with banana leaves. The batter cooks from both the top and bottom, giving it a smoky flavor. It’s topped with salted eggs, cheese, and sometimes sugar or grated coconut.

Whether cooked traditionally or not, there’s no store nearby where I can get Bibingka. I’d love to have it freshly cooked because nothing beats the satisfaction of watching it being made in front of you.

So, to satisfy my cravings, I made Bibingka pancakes! I saw a recipe for this on TikTok, and wow, there are so many great recipes on there if you spend enough time scrolling! 😂

Bibingka pancakes are super soft and fluffy, like a light cake. They have a mild sweetness with a touch of coconut flavor, and the cheese adds a nice salty contrast. The edges are slightly crispy, giving it a great texture. It’s a perfect mix of sweet and savory!

Linky parties: Full Plate Thursday, 759 |

Bibingka Pancakes

Fluffy pancakes with coconut milk, topped with salted egg and cheese, and finished with a buttery, crispy edge. A perfect twist on the classic Filipino treat!

Course Breakfast, Snack

Cuisine Filipino

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

200 g pancake mix
¾ cup (91 g) glutinous rice flour
½ cup (105 g) white sugar
½ tbsp baking powder
1 cup (250 ml) coconut milk
1 large egg at room temperature
3 tbsp melted margarine or unsalted butter
Cheese sliced
2 pcs salted eggs sliced

Instructions

In a bowl, combine pancake mix, glutinous rice flour, white sugar, and baking powder. Mix well.
Add coconut milk, egg, and melted butter. Mix again.
Melt butter in a pan over medium heat. Once the butter is melted, add a round banana leaf to the pan and pour about ¼ cup of the batter. Add slices of salted egg and cheese on top. Cover and wait until bubbles appear on top and the bottom is browned. Flip to cook the other side.
Remove the cooked bibingka pancake and transfer it to a plate. Brush the top with butter or margarine.
Repeat the process until all the batter is used up. Don’t forget to brush the top with butter once each pancake is cooked.
Top with more grated cheese, grated coconut, and brown sugar.