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12 Delicious Days of Christmas: Bibingka

Tis the season of Simbang Gabi, puto bumbong and bibingka. Chef Heny Sison shares her recipe for making this traditional rice cake

Maligayang Pasko! Tis the season for Simbang Gabi, puto bumbong and bibingka. Get into the spirit of the season by learning to make bibingka the traditional way. Chef Heny Sison shares her recipe for bibingka, which she teaches her students, and she shares the back story here



By Heny Sison

Makes about 6 cakes

1 kilo uncooked rice laon (old rice), soaked in water for 3 to 5 hours

1 cup cooked rice

1 can evaporated milk

6 eggs

3 cups + 1 tablespoon + 1 teaspoon sugar

1/2 cup butter

1/4 cup baking powder

2 teaspoons yeast

1/2 cup potato starch


3 salted eggs. sliced

kesong puti, sliced

cooked ham, optional

1/2 cup butter

muscovado sugar

1 piece grated coconut

1. Soak uncooked rice laon overnight. Soak just enough to cover with water.

2. Grind the rice together with water and the cooked rice.

3. Mix remaining ingredients and rest for 1 hour. Strain into a bowl.

4. Cut banana leaves into 7-inch circles. Line bibingka molds with the banana leaves.

5. When ready to cook, brush banana leaves with butter and pour in the mixture.

6. Make sure the charcoal is ready. Cook bibingka with lighted charcoal underneath and on top, about 15 to 20 minutes. Halfway through the cooking, arrange salted egg, kesong puti, and cooked ham, if using, on top. Then continue cooking until golden in color.

7. When fully cooked, remove bibingka from the mold. Brush with butter, and top with muscovado sugar and grated coconut. 

Heny Sison Desserterie, Victorino’s, 11th Jamboree corner Scout Rallos Street, Diliman, Quezon City

Heny Sison Culinary School, 33 Bonny Serrano Avenue, Quezon City

By Heny Sison assisted by Janet Escuro