Bibingka (Easy Mochi-Style Filipino Rice Cake)

A soft, chewy, coconutty Filipino Christmas classic — made simple for the home kitchen.

Bibingka is one of the most beloved Filipino Christmas treats — traditionally sold outside churches during Simbang Gabi, wrapped in banana leaves and cooked over hot coals. It’s a festive rice cake that manages to be soft, slightly chewy, buttery, sweet, and a little savoury all at once. If you’ve never tried it before, imagine a cross between a mochi cake and a light baked custard, with a golden top and a hint of coconut. It’s comforting, nostalgic, and tastes like the holidays.

Traditional bibingka uses rice batter, salted egg, and cheese, baked in clay moulds over charcoals. My version keeps the spirit and texture of bibingka but makes it quick and achievable in a modern Australian kitchen — no clay pots or banana leaves required (though you can line your tray if you want the aroma). The glutinous rice flour gives it that mochi-like chew, while the butter, coconut milk, and cheddar bring the signature sweet–salty balance bibingka is known for.

It’s simple, festive, and perfect with a cup of coffee on a December morning… or honestly, any day of the year.