Stingless Bee Honey Corn Bibingka

Stingless Bee Honey Corn Bibingka

A Savory-Sweet Reinvention of a Filipino Classic

Bibingka Reimagined with Corn and Native Honey

Traditional bibingka, a cherished Filipino rice cake baked in banana-lined clay pots, meets innovation in this recipe. By swapping rice for fresh corn—an abundant yet underutilized crop in the Philippines—and crowning it with Annie’s stingless bee honey, this dish celebrates local ingredients while redefining tradition. The honey’s citrusy brightness elevates the corn’s natural sweetness, creating a harmonious balance.

"Corn adds earthy depth, while stingless bee honey brings a zesty spark—proof that Filipino flavors thrive in reinvention."

Historically served during Christmas, bibingka’s soft, slightly chewy texture is recreated here using glutinous rice flour and airy meringue. The result? A lighter, modern take that honors the dish’s communal roots while showcasing sustainable, hyper-local ingredients. Annie’s honey, harvested from Nagcarlan’s stingless bees, ties everything together with its uniquely Filipino terroir.

All the ingredients laid out.

Corn’s golden kernels meet tropical coconut milk—a match made in Filipino kitchens.

Ingredients

Serves 4-6

  • 150g fresh corn kernels (about 1 large ear)
  • 50g glutinous rice flour
  • 40g meringue (whipped to stiff peaks)
  • 1 egg yolk
  • 200g coconut milk
  • Banana leaves (for lining molds, optional)
  • Your favorite cheese (for grating)
  • Annie’s stingless bee honey (for drizzling)
Blending corn and coconut mixture Folding meringue into batter

Whipped meringue lends airiness to the dense, corny base.

Instructions

  1. Prep the Molds: Line small baking molds or ramekins with banana leaves (if using). Preheat oven to 175°C (350°F).
  2. Blend the Base: In a blender, combine corn, glutinous rice flour, egg yolk, and coconut milk. Blend until smooth.
  3. Fold in Meringue: Gently incorporate the whipped meringue into the corn mixture using a spatula. Maintain the airy texture.
  4. Bake: Pour batter into prepared molds. Bake for 30 minutes until golden and set—the edges should pull away slightly.
  5. Top with grated cheese: Grate/top with your favorite cheese. Feel free to brulee if you prefer it melted or just let the natural heat gently melt the cheese.
  6. Finish with Honey: Let cool for 5 minutes, then drizzle generously with stingless bee honey. Serve warm.
"The honey’s citrus notes cut through the richness, making each bite a celebration of Philippine soil."
Drizzling honey over baked bibingka Finished corn bibingka with honey

Bruleed with grated cheese and topped with stingless bee honey’s citrusy liquid sunshine.