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.
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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!
viera says
Amazing recipe! I added less sugar for health issues, but everyone loved it anyways! Thank you so much!
Rosemary says
Hi Viera, thanks so much so glad you enjoyed it.
Christine Ivey says
I have made these many times, they are great for us gluten free peps, but I always keep them in the frig. I will be doing some traveling and I am wondering if they need to be refrigerated?
Thanks so much!
Rosemary says
Hi Christine you can store the cooked bibingka in an airtight container for 1 to 2 days at room temperature. If refrigerated, you can store them for 1 to 2 weeks. Hope that helps. Have a wonderful trip.
Su says
Delicious!!! Thanks for the recipe, definitely a keeper!
Quick question: Will this freeze well?
Rosemary says
Hi Su, thanks so much, yes be sure to freeze them in a freezer safe air tight container. They will keep for up to 3 months in the freezer. Take care.
Maria says
This is a fantastic recipe. I made them, the smell was fantastic, the texture too. However, the baking powder’s two tablespoons is far too much. It left a burn in mouth and throat. Hence, the ingredient’s portion is definitely wrong. For this reason I give four stars and not give and will make them again with two teaspoons of baking powder instead. 🙂
Shirley says
Amazing! I poor it in a cake pan when I’m in a rush and it’s great! It cooks a little longer but still easier than messing with cupcakes. I also sub avocado oil when I need it to be dairy free and cut the sugar down to 3/4 cup and it’s still delicious.
Rosemary says
Hi Shirley, thanks so much, glad you like them. Take care.
Alicia Brown says
Really great bouncy mini cake. I only had 3 eggs, I used half the amount of sugar, lite coconut milk, and ghee and it was perfect. They were gone within 10 mins of taking them out of the oven
Rosemary says
Hi Alicia, thanks so much, so glad you enjoyed them. Take care.
Yvonne says
Really loved the flavor and texture of these muffins so I tried the recipe as a cake using a 6×3 pan. I struggled with cooking time and the cake was much more dense than the muffins. Any ideas in converting to a cake and cooking temperature and time ?
Rosemary says
Hi Yvonne, I don’t think these are meant to be converted into a large cake. It could be they were so dense because of the rice flour.
Catherine maxey says
Outstanding . Made a half batch. 12 regular size cupcakes. Recipe didn’t say what kind of coconut milk so I used a high fat content but mixed it 50/50 will applesauce. Used 1tsp vanilla. Baked 17 minutes . Great texture
Rosemary says
Thanks Catherine, so glad you liked the recipe. Have a great weekend.
Cindy says
Can I use all purpose flour instead of rice flour?
Rosemary says
Hi Cindy, I really don’t think so, since rice flour is gluten free.
Sue Christensen says
Delicious, and easy to make. My daughter-in-law is on a gluten free diet – anxious to share with her.
Rosemary says
Hi Sue, thanks so much, I hope she enjoys them. Take care.
Kay says
Can’t wait to try this recipe! Looks fantastic?
Rosemary says
Hi Kay, thanks let me know how it goes.
Ellize says
Two tablespoons baking powder? Is that right? Or is it supposed to be teaspoons?
Rosemary says
Hi Ellize, yes it is 2 tablespoons. Hope you like them.
ashley says
super moist and tastes like coconut! perfect sweetness level.
Rosemary says
Thanks Ashley, glad you enjoyed them.
Ryann says
This recipe seems so simple and super tasty. I am a little baker at home and want to try making cakes, cupcakes and other goodies from scratch and these recipes just seem perfect.
Rosemary says
Hi Ryann, thanks so much, so glad you are baking, good for you! Take care.
Rai says
I just discovered your blog, like yesterday. Followed you on Instagram coz Toronto + Italy + food!. Came back to your blog and saw bibingka! I love you even more! And I’m trying to lose weight! hahahaha
Rosemary says
Hi Rai, haha thanks so much. I hope you enjoy the recipes. And let me know which ones you try. 🙂