Mini Bibingka (Filipino Coconut Mini Cakes)

Updated: December 20, 2023

Total Time: 40 minutes (prep: 15 minutes | bake: 25 minutes)

Ingredients

  • 1 large sheet banana leaf (from a 1-pound package), optional (for traditional presentation)

  • 9 tablespoons (128g) unsalted butter, melted, plus extra for greasing pans

  • 1½ cups (355ml) unsweetened coconut cream (from 1 can coconut milk, chilled)

  • 2 large eggs

  • 1 cup (200g) superfine (caster) sugar

  • 2 cups (250g) self-rising flour

  • 1 cup macapuno (coconut sport/coconut strings), optional (see Notes)

Instructions

Step 1: Preheat Oven and Prepare Molds

  • Preheat oven to 350°F (175°C).

  • For banana leaf lining: Wash the banana leaf thoroughly under cold water, then pat dry with paper towels. Cut into 24 even 5-inch squares (each square will line one muffin cup). If using banana leaf, place one square into each well of 2 (12-cup) standard muffin tins, ensuring it sits flat and covers the bottom/side of the cup.

  • For butter-greased cups: If not using banana leaf, brush each muffin cup lightly with melted butter to prevent sticking.

Step 2: Prepare Wet Batter Components

  • In a medium bowl, whisk the melted butter and half the coconut cream until smooth and fully combined. Set aside.

  • In a separate, large mixing bowl, beat the eggs and superfine sugar on medium speed with an electric mixer until pale yellow, fluffy, and tripled in volume (about 2–3 minutes). The mixture should ribbon off the spatula and leave a visible trail that lasts 3–5 seconds.

Step 3: Combine Dry and Wet Ingredients

  • Sift the self-rising flour into a medium bowl to remove lumps. Add 1/3 of the sifted flour to the egg-sugar mixture, folding gently with a flexible spatula (cutting through the center and scraping up from the bottom) until just combined.

  • Add 1/3 of the butter-cream mixture, folding until fully incorporated. Repeat with the remaining flour and butter-cream in thirds, alternating until all ingredients are mixed—do not overmix to preserve a tender texture. Finally, fold in the remaining coconut cream until just combined.

Step 4: Initial Baking and Topping

  • Divide the batter evenly among the prepared muffin cups (about 1–2 tablespoons per cup).

  • Bake at 350°F (175°C) for 6–8 minutes, until the edges set but the center remains slightly jiggly (a sign it needs further baking).

  • Remove tins from the oven, raise the oven temperature to 375°F (190°C), and top each mini cake with 2–3 strands of macapuno (if using).

Step 5: Final Baking and Cooling

  • Return the tins to the oven and bake for 4–7 minutes more, until the edges are golden and the center springs back gently when lightly pressed.

  • Transfer the tins to a wire rack and cool completely (10–15 minutes) before serving.

Notes & Tips

  • Macapuno Substitute: Macapuno (jelly-like coconut strings) is optional; use toasted unsweetened shredded coconut mixed with granulated sugar (1:1 ratio) instead, sprinkled over the batter before Step 4.

  • Rice Flour Variation: For a rice flour-based version, substitute 1 cup all-purpose flour with 1 cup rice flour, add 1½ teaspoons baking powder and ¼ teaspoon salt (adjust leavening). Adapted from Tejal Rao’s NY Times recipe.

  • Coconut Cream Prep: Chill coconut cream overnight; scoop off the solidified top layer (macapuno-ready) for use.

Macapuno is the prized jelly-like flesh of mutant coconuts, available in Asian grocery stores or online. If unavailable, toasted coconut-sugar mix works perfectly for a caramelized finish.

Recipe Adapted: Maintaining traditional texture while refining step clarity for professional results. Enjoy these coconut-infused mini cakes as a sweet breakfast or dessert!