For an extra layer of flavor, try toasting the coconut flakes and sprinkling them on top of the bibingka during the last 10 minutes of baking. Macapuno strings can be found at most Asian grocery stores. If you can't find them, you can substitute with shredded young coconut, but the texture will be slightly different. Be careful not to overbake the bibingka, as it can become dry. It should be slightly moist and chewy in the center. The bibingka is best served warm, but it can also be stored in an airtight container at room temperature for up to 2 days.
Marley Dooley
Jun 27, 2025This is the closest I've come to the bibingka my grandmother used to make. Thank you for sharing this recipe!
Dorris Pfeffer
Jun 26, 2025I've made this recipe several times, and it's always a hit. The crispy edges are the best!
Jarvis Powlowski
Jun 22, 2025This recipe is amazing! The bibingka came out perfectly chewy and coconutty. My family loved it!
Jaida Champlin
Jun 16, 2025Easy to follow instructions and the bibingka tasted great! I added a sprinkle of cheese on top for a salty-sweet flavor.