In Marinduque, a bibingka identifies as male: “Kasi may itlog!”

Aside from the cheeky name and the extra eggs, Boac’s oversized rice cake uses native coconut wine to create a fermented flavor profile you won’t find in any city bakery.

In the heart of Boac, Marinduque, the local kakanin has a bit of an “identity” story. Meet bibingkang lalaki—the oversized, custard-like cake that literally “identifies as male.”

Why the gendered name? Ask any local, and they’ll give you a cheeky grin before dropping the punchline: “Siyempre, kasi may itlog!”

But beyond the witty name (hey, it’s also known as bibingkang Boac), this dense, pudding-like rice cake replaces commercial yeast with tuba (native coconut wine), which acts as a natural leavening agent.

The tuba-leavened difference

This gives the cake a moist, chewy crumb, and a sophisticated, fermented tang that cuts through the richness of the eggs and coconut cream. It’s huge, it’s heavy, and it’s meant to be shared over a cup of Marinduque’s finest coffee.

Eating it is a unique experience compared with your average Christmas bibingka: it’s dense, chewy, and creamy with the richness of a custard with an alcoholic kick of tuba.

In Marinduque, you can’t miss bibingkang Lalaki at the Boac Public Market or the roadside stalls along the town center. Look for the massive circular tins!

In Manila, it can be a bit of a challenge to find one. Because the fresh tuba needed for the batter is hyper-regional, it’s rare in the city. Your best bet is catching the MIMAROPA Trade Fairs at Megamall or joining Marinduque-Manila ‘Pasabuy’ groups on Facebook.