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Single-Pan Cast Iron Bibingka Recipe

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This cast iron bibingka is a modern, historically inspired take on one of the Philippines’ most beloved Christmas rice cakes. Ground rice flour and coconut milk form the base, creating a lightly sweet, tender crumb that stays true to bibingka’s kakanin roots. Baking it hot in cast iron lined with banana leaf recreates the traditional top-and-bottom heat method, producing a gently blistered surface and a fragrant, almost smoky aroma. Finished with melted butter and optional coconut or cheese, it is best eaten warm, echoing the communal, early-morning ritual of bibingka after Simbang Gabi.
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

Pan and Lining

  • 1 banana leaf lightly passed over a flame to soften, optional but traditional
  • 3 tablespoons unsalted butter melted, plus more for finishing

Dry Ingredients

  • 1 cup white rice flour
  • ¼ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 3/4 cup full-fat coconut milk
  • 1 large egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract optional

Optional Traditional Toppings

  • Salted butter for finishing
  • A small sprinkle of sugar before baking
  • Grated coconut or Cheddar Cheese
  • Sliced Salted Duck Egg

Instructions

  • Preheat your oven to 375°F. Place the cast iron skillet inside the oven to preheat as well.
  • Prepare the banana leaf by briefly passing it over a flame until pliable. Line the hot skillet carefully with the leaf, allowing excess to hang over the edges. Brush the leaf generously with melted butter.
  • In a bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
  • In a separate bowl, whisk the coconut milk, egg, sugar, and vanilla until smooth.
  • Add the wet ingredients to the dry and stir until just combined. The batter should be pourable but thick.
  • Carefully pour the batter into the prepared skillet. Sprinkle a small amount of sugar over the top if desired.
  • Bake for 25 to 30 minutes until puffed, deeply golden on top, and set in the center.
  • Remove from the oven and immediately brush with salted butter. Let cool slightly before slicing. Serve warm.

Video

Notes

  • Banana Leaf Matters: While optional, the banana leaf adds a subtle grassy aroma and prevents sticking. Passing it briefly over a flame softens the leaf and releases its natural oils, making it easier to line the pan.
 
  • High Heat Is Key: Preheating the cast iron skillet ensures the bibingka begins cooking immediately upon contact, mimicking the traditional charcoal-fired method and helping create its characteristic browned top.
 
  • Serve Immediately: Bibingka is at its best fresh from the oven. As it cools, the texture firms and the aroma fades, so plan to serve it warm with butter melting into the surface.