Banana leaf-roasted rice cake with salted egg and cheese (Bibingka) from Filipinx: Heritage Recipes from the Diaspora (page 215) by Angela Dimayuga and Ligaya Mishan

  • unsweetened coconut milk
  • eggs
  • Show all ingredients...

  • EYB Comments

    Can substitute sharp white cheddar cheese for Parmesan cheese, and salted duck eggs for salt eggs. You may use the Salted eggs recipe on p. 190.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sharp white cheddar cheese for Parmesan cheese, and salted duck eggs for salt eggs. You may use the Salted eggs recipe on p. 190.

  • dmdmdmmm on January 18, 2026

    First thing I noticed is that it uses rice flour instead of the traditional glutinous rice flour but still went with it anyway. It’s more dense than how i’d like it to be but I still think it tastes pretty good! The creamcheese on top didnt sink much as I baked it and from the tiny amount that i’ve had, its nice rich and salty. I’d make this again but maybe would try subbing flours

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