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.
Coconut Rice Cakes – Bibingka
Coconut Rice Cakes – BibingkaWhen 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
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
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!
Tiarah says
Could I use coconut sugar in place of white?
Rosemary says
Hi Tiarah, yes you can substitute with coconut sugar it is a one for one substitution. I hope you enjoy it.
Cece says
Will the amount of sugar change if using mochiko sweet rice flour?
Rosemary says
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.