Mini matcha bibingkas are soft and savory matcha rice cakes baked in banana leaves. They are topped with salted duck egg, shredded coconut, and fresh cheese.
In our recipe, we made mini sized bibingkas and added the sweet and earthy flavor of matcha! Use our easy recipe below to eat this for breakfast or snack!
Read on for the recipe!
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Bibingka is a Filipino rice cake in banana leaves.
In the Philippines, bibingka is a multi-day labor and is often made in a terra cotta pot lined with banana leaves, and baked over charcoal or coconut husks. It also uses fermented rice flour (galapong).
It is traditionally served during the holiday months and Simbang Gabi, the Filipino religious tradition that includes 9 consecutive dawn masses in preparation for Christmas.
Modern day bibingka are very different from the centuries old recipes. Different flours are used in place of galapong (such as rice flour) and there are many toppings such as egg, coconut, cheese, chocolate, jams, etc.
Instead of a charcoal oven and terra cotta pot, many bakeries use their professional ovens and the same pan used for mamon (another type of baked good) to make bibingkas.
Here in the U.S., our best memories of bibingka are definitely during Christmas time. On special occasions, our family sometimes brings bibingka to our large family gatherings.
Why Make Mini Matcha Bibingka?
Cupcake-sized bibingka means clean, individual servings. Great for sharing or eating on the go!
And since we’re using cupcake pans, there’s no need to buy a special pan.
Matcha provides an earthy and umami taste with a hint of sweetness!
This recipe was created last year when we collab’d with Aiya Matcha on Instagram.
Aiya Matcha is our number one choice for all matcha products. They have over 100 years of matcha experience, and unmatched quality and taste!
We used the Culinary Grade Matcha to make our mini bibingkas. Check out the original Instagram post here! Make sure to follow us @itsforkandspoon on Instagram for more yummy collabs!
Ingredients
4 tbsp unsalted butter (melted) plus more for brushing
1 cup white sugar
1½ cup coconut milk
2 tbsp vegetable oil
3 eggs room temp, beaten
1½ cups rice flour sifted
½ cup all purpose flour sifted
1 tbsp baking powder
2 tbsp culinary grade matcha sifted
½ tsp salt
banana leaves for lining the cupcake pan
Toppings
salted duck egg
unsweetened coconut shreds
fresh grated cheddar cheese
Recipe
Prepare the batter
Using an electric whisk, cream together melted butter and sugar for 1-2 minutes.
Pouring slow and steady, add coconut milk to the creamed butter. Then pour in the vegetable oil and egg. Mix until evenly combined.
In another bowl, combine rice flour, baking powder, salt, and matcha. Hand whisk until well combined.
Gradually add the dry mix to the wet mix while stirring. Mix well until you get a light, thin batter. Do not overmix.
Cover the batter with plastic wrap and let it rest in the fridge for 15 min.
Bake
Preheat the oven to 400 deg F.
Line cupcake pans with banana leaf. It’s okay to have 1-2 inches protruding from the sides, but trim excess off. Brush the banana leaves with melted butter.
Fill the cupcake pan with batter, about 2/3 full. Bake at 400°F for 12 min.
Remove from oven and lightly brush the tops with melted butter. Add toppings (salted duck egg or coconut). Gently press the duck egg into the cake to prevent rolling.
Rotate the pan for even baking, and return it to the oven for another 8-10 min. Remove from oven when edges are slightly brown and after checking for doneness with a toothpick.
Let cool on a rack for at least 5 min. Add fresh grated cheddar cheese if desired.
Tips on Making Mini Matcha Bibingka
You can find salted duck egg at your local asian market. They’re usually vacuum sealed so you can open individual eggs and save the rest for future recipes.
For easier peeling, place the salted duck egg in an ice bath for a few minutes. The shell will be much easier to peel off!
Banana leaves can also be found in asian markets, as well as the frozen hispanic section in common grocers like Ralph’s.
For the rice flour, make sure the product says only rice flour. DO NOT BUY GLUTINOUS RICE FLOUR.
We love using a block of fresh white cheddar cheese, but if you would prefer to keep it more traditional we recommend using queso de bola!
Best served fresh! If needed, store at room temp in a container. Consume within 2-3 days!
Final Thoughts
As a sweet and savory breakfast treat, you’ll be grabbing more than one as you jumpstart your day!
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Using an electric whisk, cream together melted butter and sugar for 1-2 minutes.
Pouring slow and steady, add coconut milk to the creamed butter. Then pour in the vegetable oil and egg. Mix until evenly combined.
In another bowl, combine rice flour, baking powder, salt, and matcha. Hand whisk until well combined.
Gradually add the dry mix to the wet mix while stirring. Mix well until you get a light, thin batter. Do not overmix.
Cover the batter with plastic wrap and let it rest in the fridge for 15 min.
Bake
Preheat the oven to 400 deg F.
Line cupcake pans with banana leaf. It's okay to have 1-2 inches protruding from the sides, but trim excess off. Brush the banana leaves with melted butter.
Fill the cupcake pan with batter, about 2/3 full. Bake at 400°F for 12 min.
Remove from oven and lightly brush the tops with melted butter. Add toppings (salted duck egg or coconut). Gently press the duck egg into the cake to prevent rolling.
Rotate the pan for even baking, and return it to the oven for another 8-10 min. Remove from oven when edges are slightly brown and after checking for doneness with a toothpick.
Let cool on a rack for at least 5 min. Add fresh grated cheddar cheese if desired.
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me