We are taking Bibingka and making it into a light and crispy cookie! Rice flour and coconut is still used along with the traditional itlong na maalat topping.

Binbingka Cookie covered in grated itlog na maalat.

What is Bibingka?

Bibingka is a Filipino cake made with rice flour and coconut milk. Traditionally it sold outside Churches in the Philippines served after Simbang Gabi. The more elaborate ones are topped with shredded cheese and chunks of itlog na maalat (salted egg).

In this recipe we condense the batter into cookie dough and bake it until the edges get nice and crispy.

What Ingredient’s Do You Need To Make Bibingka Cookie?

We still stick to a pretty traditional Bibingka batter, just changing the coconut milk to coconut oil.

  • Rice Flour
  • Glutinous Rice Flour
  • Baking Powder
  • Salt
  • Coconut Oil (Make sure it’s solid not melted. Put in the refrigerator to harden if needed.)
  • Butter at room temperature
  • Super Fine Sugar
  • Vanilla Extract
  • Egg
  • Banana Leaf (We are going to use this to wrap the dough to infuse with flavor overnight)
  • Parmesan Cheese
  • Granulated Raw Sugar
  • Itlog Na Maalat

How Do You Make the Bibingka Cookie Batter?

First sift the rice flour, glutinous rice flour, baking powder and salt into a bowl and mix until fully incorporated.

In a separate bowl cream together the coconut oil, butter and sugar. Whip with a whisk until fluffy. Next add in the vanilla extract and egg. Whip again until it’s even more fluffy and has a light yellow color.

Finally add in the flour mixture and mix until the flour has been absorbed by the butter mixture and you get a nice soft dough.

Lay out the banana leaf and transfer the dough on to the leaf.

Bibingka cookie dough on top of a banana leaf

Fold over and leave the Bibingka Cookie dough overnight in the refrigerator. Doing this imparts the flavor of the banana leaf into the dough.

Wrapped up Bibingka Cookie Dough

Getting Ready to Bake

The next day take the dough out of the fridge 30 minutes before baking. While you are waiting for time to pass pre-heat the oven to 350F.

Open up the banana leaf and inhale the batter. It smells just like Bibingka!!

Use a 1 tablespoon ice cream scooper to divide the dough into 18 balls.

Scoops of dough on a banana leaf.

In a bowl mix together the parmesan cheese and granulated raw sugar. Roll each of the balls into the cheese / sugar mixture.

Dough in a glass bowl of parmesan and sugar.

These cookies spread, so bake 6 at a time on a parchment lined baking sheet for 10 minutes.

Baked Bibingka Cookies

Once out of the oven grate the itlog na maalat on top while the cookies are still hot. To make the grating easier, freeze the itlog na maalat for about 15 minutes.

Cookies with grated itlong na maalat on top.

Leave the Bibingka Cookies on the baking sheet for 5 minutes and then transfer to a wire rack to fully cool.

Bibingka Cookies cooling on a wire rack

How To Serve

These cookies would be great to have with a glass of Tsokolate or hot Salabat. As you take a bite you will notice the lightness of the cookie. This is from using rice flour and it spreads out nice and thin from the butter and coconut oil. Oh it’s so good. It tastes just like the cake, but more compact and crispy. We love it and hope you do too!

Bibingka Cookies on a serving board.
Can I bake it on a baking sheet lined with banana leaves.

No!! Please don’t do that. The heat shrinks and makes the leave crispy. This will interrupt with your batter spreading and rising properly. It will just be a hot mess. Trust me I tried it so you don’t have too.

Please line your baking sheets with parchment paper or silicon mats.

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Bibingka Cookie Recipe

We are taking Bibingka and making it into a light and crispy cookie! Rice flour and coconut is still used along with the traditional itlong na maalat topping.
Prep Time: 10 minutes
Cook Time: 8 minutes
Flavour Time: 1 day
Course: Merienda, Snack
Cuisine: Filipino
Diet: Gluten Free
Servings: 18 Cookies

Ingredients

For the Cookie Dough

  • 1 Cup Rice Flour
  • 1/4 Cup Glutinous Rice Flour
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/3 Cup Coconut Oil Make sure it’s solid not melted. Put in the refrigerator to harden if needed.
  • 1/3 Cup Butter at room temperature
  • 3/4 Cup Super Fine Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Egg
  • Banana Leaf We are going to use this to wrap the dough to infuse with flavor overnight

Coating

  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Cup Granulated Raw Sugar

Topping

  • 1 Itlog Na Maalat – cut in half and frozen

Instructions

  • First sift the rice flour, glutinous rice flour, baking powder and salt into a bowl and mix until fully incorporated.
  • In a separate bowl cream together the coconut oil, butter and sugar. Whip with a whisk until fluffy. Next add in the vanilla extract and egg. Whip again until it’s even more fluffy and has a light yellow color.
  • Finally add in the flour mixture and mix until the flour has been absorbed by the butter mixture and you get a nice soft dough.
  • Lay out the banana leaf and transfer the dough on to the leaf.
  • Fold over and leave the Bibingka Cookie dough overnight in the refrigerator.
  • The next day take the dough out of the fridge 30 minutes before baking. While you are waiting for time to pass pre-heat the oven to 350F.
  • Open up the banana leaf. Use a 1 tablespoon ice cream scooper to divide the dough into 18 balls.
  • In a bowl mix together the parmesan cheese and granulated raw sugar. Roll each of the balls into the cheese / sugar mixture.
  • These cookies spread, so bake 6 at a time on a parchment lined baking sheet for 7-8 minutes.
  • Once out of the oven grate the itlog na maalat on top while the cookies are still hot.
  • Leave the Bibingka Cookies on the baking sheet for 5 minutes and then transfer to a wire rack to fully cool.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!