Coconut Rice Cakes - Bibingka (2024)

Home / Recipes / Popular / / Coconut Rice Cakes – Bibingka

ByRosemary MolloyJuly 9, 2019June 8, 2023June 8, 2023

Jump to Recipe

Bibingka or Coconut Rice Cakes are a Filipino specialty, made with rice flour and coconut milk. These gluten free cakes are perfect with a cup of coffee or tea. A tasty treat for Breakfast or snack.

When my friend Abigail from Manila Spoon asked me if I would like to make a recipe from her just released Cookbook “Rice. Noodles. Yum“ I couldn’t resist.

I decided to give these Coconut Rice Cakes, or known as Bibingka in the Philippines a try.

What are the ingredients in Bibingka?

Banana Leaves, these are actually optional
Rice Flour
Baking powder
Salt
Eggs
Granulated Sugar
Coconut Milk
Unsalted Butter (I can’t get unsalted in Italy for I used regular salted and I cut down on the salt)
Vanilla

Why are Banana Leaves used?

Banana leaves are optional but traditionally the cakes are baked in the softened banana leaves, they give the cakes added aroma and a subtle sweetness.

The leaves can be purchased frozen from Asian stores. They should be defrosted first, then cleaned by wiping them with moistened paper towels.

The leaves are then softened by running each leaf over a flame or an electric stovetop until the whole leaf is a deep green.

If you can’t find banana leaves (like me) then lining the tins with parchment paper works too.

How to make Bibingka

In a medium bowl sift together the rice flour, baking powder and salt.
In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.
Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth.
Divide the batter evenly into the prepared tins.
Bake, serve warm or room temperature.

How to store them

The cooked bibingka should be stored in an airtight container, they will keep for 1-2 days at room temperature. Or in the fridge for 1-2 weeks.

These are a delicious treat, whether you are looking for a gluten free recipe or not. Warm from the oven with a cup of tea make the perfect Breakfast idea. Enjoy!

Bibingka – Coconut Rice Cakes

Rosemary Molloy

Bibingka or Coconut Rice Cakes are a Filipino specialty, made with rice flour and coconut milk these gluten free cakes are perfect with a cup of coffee or tea.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Filipino

Servings 12 cakes

Calories 282 kcal

Print Recipe Save

Ingredients

2 cups rice flour (firmly packed)
2 tablespoons baking powder
1 pinch salt
4 eggs (room temperature)
1 1/4 cups granulated sugar
1 can (13.5 ounces ) coconut milk
2 tablespoons butter* melted / cooled
1 teaspoon vanilla

*if using unsalted butter then add 1/2 teaspoon salt.

Instructions

Pre-heat oven to 375F (190C). Lightly grease and flour 12 (6 large and 6 small) muffin tin or line with parchment paper.
In a medium bowl sift together the rice flour, baking powder and salt.
In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.
Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth. Divide the batter evenly into the prepared tins. Bake, for approximately 18-23 minutes or until a toothpick comes out clean. Leave in the pan for 10 minutes then remove to wire rack to cool completely. Serve warm or room temperature. Enjoy!

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!