Filipino Bibingka Pancakes: Coconut Rice Cake Recipe

This festive hotcake recipe is a joyful collaboration with Mekeni Food Corporation. All opinions are my own.

Bring a Filipino Christmas favorite to your breakfast table with Special Bibingka Pancakes. These are soft, fluffy rice-based hotcakes topped with salted egg and savory ham — a delicious twist on the classic bibingka. The versatile batter can also be baked in the oven for true bibingka muffins, making this a two-way recipe perfect for holiday mornings.

Ingredient notes

• Rice flour and all-purpose flour – This recipe uses ready-made flours, so there’s no need to soak or grind rice. It keeps the process quick and easy.
• Sugar – Adjust to taste for sweetness.
• Baking powder – Provides lift for a light, airy texture.
• Salt – Balances flavors.
• Coconut milk – Gives richness and a subtle coconut flavor. You can substitute evaporated milk if needed.
• Eggs – Add structure and moisture to the batter.
• Oil – Keeps the crumb tender and moist.

These hotcakes are delicious on their own, but topped with sliced salted egg and premium deli ham, they become a memorable holiday breakfast. The sweet-salty contrast of the ham and the creamy saltiness of the egg complement the rice-based batter beautifully.

If you want a reliable deli ham option for this recipe, Mekeni Deli Premium Ham is a popular choice found in many stores and meat outlets. Its sweet-savory profile pairs well with bibingka-style toppings and makes assembling this breakfast quick and convenient.

Two-way Bibingka

This single batter works two ways: cooked on the stovetop as bibingka-style hotcakes or baked in the oven for classic bibingka muffins. The method you choose depends on the texture you prefer — skillet hotcakes are quick and slightly crisp at the edges, while oven-baked bibingka are soft, tender, and slightly golden on top.

For the Bibingka Hotcakes

1. Heat a nonstick pan over medium heat and lightly grease with butter.
2. Pour 1/4 cup of batter into the pan. When bubbles form on the surface, top with sliced salted duck egg and strips of deli ham. Cook until bubbles pop and the edges look set, about 2–3 minutes.
3. Flip and cook for another 1–2 minutes until cooked through. Remove from the pan and place on a serving plate.
4. Brush hotcakes with margarine or butter, sprinkle with brown sugar, and garnish with grated mature coconut and shredded cheese. Serve hot.

For the Oven-baked Bibingka Muffins

1. Preheat the oven to 375°F (190°C). Line tin molds with softened banana leaves if available.
2. Pour the batter into the lined molds, filling them about three-quarters full. Bake for 5 minutes to set the surface.
3. Remove from the oven, top each muffin with sliced salted duck egg and deli ham, then return to the oven and bake for another 10–15 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
4. Brush with margarine or butter, sprinkle with brown sugar, and finish with grated coconut and shredded cheese. Serve warm.

How to serve and store

• Serve bibingka pancakes hot for breakfast with your favorite toppings. Drizzle honey, maple syrup, or pancake syrup for extra sweetness, or add a dollop of whipped cream and fresh fruit like mango or berries. Pair with hot tsokolate or ginger tea for a classic Filipino Christmas combo.
• Store leftover pancakes or muffins in an airtight container in the refrigerator for up to 3 days. Keep coconut and cheese toppings separately for best texture. Reheat gently in the microwave in 20–30 second intervals until warmed through.

Special Bibingka Pancakes — Recipe Summary

Soft, rice-flour hotcakes with salted egg and ham. Makes about 12 servings. Prep time: 10 mins. Cook time: 10 mins. Total time: 20 mins.

Servings: 12

Ingredients

• 2 cups rice flour
• 1/2 cup all-purpose flour
• 1 cup sugar
• 2 cups coconut milk
• 2 eggs
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup oil
• 2 salted eggs, peeled and sliced
• 1/2 pound deli ham, sliced into thin strips
• Butter or margarine, for finishing
• Shredded cheese, for garnish
• Grated coconut, for garnish

Equipment

• Tin molds or muffin tin (for oven-baked bibingka)
• Nonstick pan (for hotcakes)

Instructions

1. In a large bowl, whisk together rice flour, all-purpose flour, sugar, coconut milk, eggs, baking powder, salt, and oil until smooth and free of lumps.
2. For bibingka pancakes: Heat a greased pan over medium-low heat. Pour 1/4 cup batter per pancake. When bubbles form, top with sliced salted egg and ham. Cook until the edges set and bubbles pop, about 2–3 minutes. Flip and cook 1–2 minutes more. Brush with margarine, sprinkle brown sugar, and garnish with grated coconut and shredded cheese. Serve hot.
3. For oven-baked bibingka: Preheat oven to 375°F (190°C). Line molds with softened banana leaves if using. Fill molds 3/4 full with batter and bake for 5 minutes. Remove, top with sliced salted egg and ham, then bake another 10–15 minutes until lightly golden and a toothpick comes out clean. Brush with margarine, sprinkle brown sugar, and garnish. Serve warm.

Notes

Broiling for 1–2 minutes at the end gives the bibingka a slight char reminiscent of those cooked in clay pots. Watch closely to prevent burning.

Nutrition (per serving – approximate)

Calories: 407 kcal; Carbohydrates: 44 g; Protein: 9 g; Fat: 23 g; Saturated Fat: 10 g; Sodium: 488 mg.