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Home » Popular » Cakes & Cupcakes » Coconut Rice Cakes – Bibingka

Coconut Rice Cakes – Bibingka

Last Updated December 3, 2021. Published July 9, 2019 By Rosemary 37 Comments

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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.

Table of Contents

  • Coconut Rice Cakes – Bibingka
  • What are the ingredients in Bibingka?
  • Why are Banana Leaves used?
  • How to make Bibingka
  • How to store them
  • Bibingka – Coconut Rice Cakes
    • Ingredients  1x2x3x
      • *if using unsalted butter then add 1/2 teaspoon salt.
    • Instructions 
    • Nutrition

coconut rice cakes on a black plateCoconut Rice Cakes – Bibingka

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.

One because we love dessert and two because they are gluten free. My eldest daughter was coming for a visit and she loves anything gluten free, so I knew they would be perfect for her.

As Abigail says in her book, these are wonderful with a cup of tea or coffee. Perfect for Breakfast. Light and not overly sweet.

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

rice cakes how to make the egg mixture in a bowl and the whisked ingredients in a bowl, the batter, in the tins

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.

coconut rice cakes on a black plate

How to make Bibingka

  1. In a medium bowl sift together the rice flour, baking powder and salt.
  2. In a large bowl beat the eggs, then add the sugar, coconut milk, butter and vanilla and combine well.
  3. Slowly add the flour mixture to the egg mixture and whisk until well combined and smooth.
  4. Divide the batter evenly into the prepared tins.
  5. 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!

coconut rice cakes on a black plate with one cut in half

coconut rice cakes on a black plate with one cut in half

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.
4.97 from 30 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Filipino
Servings 12 cakes
Calories 282 kcal

Ingredients
  

  • 2 cups rice flour (firmly packed) (230 grams)
  • 2 tablespoons baking powder
  • 1 pinch salt
  • 4 eggs (room temperature)
  • 1 1/4 cups granulated sugar (250 grams)
  • 1 can (13.5 ounces ) coconut milk (400 ml)
  • 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

    Calories: 282kcalCarbohydrates: 44gProtein: 4gFat: 10gSaturated Fat: 8gCholesterol: 60mgSodium: 47mgPotassium: 313mgFiber: 1gSugar: 21gVitamin A: 140IUVitamin C: 0.3mgCalcium: 103mgIron: 1.6mg
    Keyword bibingka, coconut rice cakes, rice cake
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      Filed Under: Breakfast / Brunch, Cakes & Cupcakes

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      1. Gia says

        February 9, 2022 at 8:36 pm

        Came out with an extremely bitter aftertaste. I think the 2Tbsp of baking soda was a mistake. Threw out the whole batch, such a waste of ingredients. I think this recipe would be amazing if baking soda was adjusted.

        Reply
        • Rosemary says

          February 9, 2022 at 10:43 pm

          Hi Gia, I have checked and that is the way it was made. 🙂

          Reply
        • Alina says

          February 20, 2022 at 5:10 am

          You commented baking soda but the recipe calls for baking powder. Maybe that’s what went wrong?

          Reply
          • Rosemary says

            February 20, 2022 at 2:29 pm

            Hi Alina, no it was my mistake, it should be baking powder (baking soda is a lot more active than baking powder so that would not work).

      2. Tiarah says

        December 21, 2021 at 4:55 pm

        Could I use coconut sugar in place of white?

        Reply
        • Rosemary says

          December 22, 2021 at 4:51 pm

          Hi Tiarah, yes you can substitute with coconut sugar it is a one for one substitution. I hope you enjoy it.

          Reply
      3. Cece says

        December 18, 2021 at 5:23 pm

        Will the amount of sugar change if using mochiko sweet rice flour?

        Reply
        • Rosemary says

          December 18, 2021 at 6:00 pm

          Hi Cece, unfortunately you cannot use mochiko sweet rice flour because that is glutinous (sticky) and the coconut rice cake use a regular rice flour. If mochiko has a regular rice flour (not glutinous – the word sweet there doesn’t mean the flour is sweet) – they use that to indicate it’s a sticky rice flour as opposed to regular. If mochiko has regular rice flour then the recipe should be followed as is. Hope that helps.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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