Bibingka (/bɪˈbiːŋkɑː/; bi-BEENG-kah) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season.

Bibingka is the name used for the dish in most languages of the Philippines, including Tagalog, Ilocano, Kapampangan, Pangasinan, Bikol, Maranao, and Mansaka.

It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo).

[5] The 82-year-old "Ferino’s Bibingka" is Philippines heritage rice cake founded by Ceferino and Cristina Francisco in October 1938 at their rented apartment in Juan Luna Street, Pritil, Tondo, Manila.

[8][9][10] Bibingka is cooked over coals in a shallow banana leaf-lined terra cotta bowl into which the rice flour mixture is poured.

It is topped with sliced duck egg and cheese, covered with more banana leaf,[citation needed] and then with a metal sheet holding more coals.

The result is a soft and spongy large flat cake that is slightly charred on both surfaces and infused with the aroma of toasted banana leaves.

[citation needed] More modern preparation of the dessert makes use of metal cake pans and purpose-built multi-tiered standing electric ovens.