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BibingkrepsRice Flour & Coconut Pancakes

A combination of East and West. This is not your usual bibingka. Served with Mama Sita's Jackfruit Syrup.

Cooking Time: 15 mins

Serves: 5-7

Main Ingredients: Flour

Cooking Style: Pan-fried

Collection: Desserts, Merienda

Difficulty: Beginner


  1. Combine all ingredients in a bowl. Mix well until smooth.
  2. Place a banana leaf on a 6-inch non-stick pan and cook over medium heat.
  3. Pour in three tablespoonfuls of the batter over the banana leaf, continue cooking until the banana leaf turns brown.
  4. Flip the pancake to cook the other side.
  5. Flip the pancake and add kesong puti and fiip again to cook the kesong puti. Once the kesong puti has browned, remove from heat and serve with grated coconut and Mama Sita’s Jackfruit Syrup.





1 cup

185 g

Glutinous rice flour

½ cup

125 ml

Kakang gata (coconut milk)

¼ tsp

1 g


½ cup

125 ml


1 pc

60 g

Egg, slightly beaten

3 tbsp

42 g

Unsalted butter

12 pcs

Banana leaves, 5 x 5 inches (12.7 x 12.7 cm)

To taste

Kesong Puti (carabao cheese)

To taste

Niyog (grated coconut)

To taste

Mama Sita's Jackfruit Syrup

See Also:

Desserts, Merienda
Cooking Style: Pan-fried