Dairy Free Bibingka

Total time55 min

Prep time20 min

Cook time25 min

4.7

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 banana leaves, cut into rounds to line pans (or parchment paper)
2 cups rice flour
1 tbsp baking powder
½ tsp salt
¾ cup granulated sugar
2 large eggs
1 can (13.5 oz) full-fat coconut milk
2 tbsp unsalted butter, melted, plus more for brushing
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the topping

2 salted duck eggs, halved (or 2 hard-boiled eggs, sliced, with a pinch of salt)
3 oz kesong puti or queso de bola, thinly sliced (or mild feta or edam cheese)
2 tbsp unsalted butter, softened, for brushing
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp granulated sugar, for sprinkling

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease two 6-inch round cake pans or cast iron skillets, then press a banana leaf round into the bottom of each pan, trimming as needed so it lies flat. Brush the banana leaf surface with a little melted butter.
2
In a large bowl, whisk together the rice flour, baking powder, salt, and sugar until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!