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Perfect Filipino Graduation Bibingka Layered Cake Recipe with Salted Egg

Filipino graduation bibingka layered cake - featured image
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A moist and tender Filipino bibingka layered cake infused with coconut milk and topped with salted duck eggs and toasted coconut, perfect for special occasions like graduations.

Ingredients

Scale
  • 1 ½ cups rice flour
  • 1 cup all-purpose flour
  • 1 ½ cups coconut milk (full fat)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 salted duck eggs, boiled and sliced
  • ½ cup grated coconut or desiccated coconut
  • 2 tablespoons unsalted butter, melted
  • Optional: fresh grated cheese
  • Optional: additional toasted coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
  2. In a large bowl, sift together rice flour, all-purpose flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, whip the eggs and granulated sugar until pale and fluffy, about 5 minutes.
  4. Gently fold in the coconut milk and vanilla extract into the egg mixture, being careful not to deflate the batter.
  5. Gradually fold the sifted dry ingredients into the wet mixture until smooth but thick enough to hold shape. Add more rice flour if too runny.
  6. Pour the batter evenly into prepared pans and smooth the tops gently. Tap pans lightly to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and tops are golden with slight spring.
  8. Remove cakes from oven and cool in pans for 10 minutes before transferring to cooling racks.
  9. Boil salted duck eggs for about 10 minutes, peel and slice thinly.
  10. Lightly toast grated coconut in a dry pan until golden, stirring constantly to avoid burning.
  11. Assemble the cake by placing the first layer on a serving plate, brushing melted butter on top, adding sliced salted eggs and toasted coconut. Repeat with remaining layers.
  12. Brush the top layer with butter, scatter more salted egg slices and toasted coconut. Optionally add grated cheese.
  13. Refrigerate the assembled cake for at least 1 hour before serving to meld flavors and ease slicing.

Notes

For gluten-free, substitute all-purpose flour with almond flour or more rice flour. For dairy-free, use coconut oil instead of butter. Boil salted eggs a day ahead for convenience. Use a serrated knife and chill cake before slicing for clean edges. Store leftovers wrapped tightly in refrigerator up to 3 days.

Nutrition

Keywords: bibingka, Filipino cake, layered cake, salted egg, coconut milk, graduation cake, traditional Filipino dessert

Find it online: https://gleefulfork.com/perfect-filipino-graduation-bibingka-layered-cake-recipe-with-salted-egg-easy-step-by-step-guide/