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

Coconut Rice Cakes – Bibingka

By: Rosemary Published: July 9, 2019 Updated on: September 8, 2022

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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
      • Never Miss a Recipe!
  • 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

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    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.
    4.98 from 36 votes
    Prevent your screen from going dark
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    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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        Breakfast / Brunch, Cakes & Cupcakes

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        1. viera says

          December 9, 2021 at 2:52 am

          Amazing recipe! I added less sugar for health issues, but everyone loved it anyways! Thank you so much!

          Reply
          • Rosemary says

            December 9, 2021 at 8:58 am

            Hi Viera, thanks so much so glad you enjoyed it.

            Reply
        2. Christine Ivey says

          December 3, 2021 at 6:30 pm

          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!

          Reply
          • Rosemary says

            December 3, 2021 at 7:16 pm

            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.

            Reply
        3. Su says

          August 26, 2021 at 12:16 pm

          5 stars
          Delicious!!! Thanks for the recipe, definitely a keeper!
          Quick question: Will this freeze well?

          Reply
          • Rosemary says

            August 26, 2021 at 5:36 pm

            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.

            Reply
        4. Maria says

          May 26, 2021 at 2:11 pm

          4 stars
          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. 🙂

          Reply
        5. Shirley says

          April 24, 2021 at 12:56 am

          5 stars
          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.

          Reply
          • Rosemary says

            April 26, 2021 at 8:03 pm

            Hi Shirley, thanks so much, glad you like them. Take care.

            Reply
        6. Alicia Brown says

          March 4, 2021 at 5:42 am

          5 stars
          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

          Reply
          • Rosemary says

            March 4, 2021 at 12:33 pm

            Hi Alicia, thanks so much, so glad you enjoyed them. Take care.

            Reply
        7. Yvonne says

          January 19, 2021 at 5:46 am

          5 stars
          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 ?

          Reply
          • Rosemary says

            January 19, 2021 at 10:26 am

            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.

            Reply
        8. Catherine maxey says

          October 9, 2020 at 7:23 pm

          5 stars
          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

          Reply
          • Rosemary says

            October 9, 2020 at 7:38 pm

            Thanks Catherine, so glad you liked the recipe. Have a great weekend.

            Reply
        9. Cindy says

          September 18, 2020 at 12:21 am

          Can I use all purpose flour instead of rice flour?

          Reply
          • Rosemary says

            September 18, 2020 at 10:54 am

            Hi Cindy, I really don’t think so, since rice flour is gluten free.

            Reply
        10. Sue Christensen says

          September 2, 2020 at 5:01 pm

          5 stars
          Delicious, and easy to make. My daughter-in-law is on a gluten free diet – anxious to share with her.

          Reply
          • Rosemary says

            September 2, 2020 at 5:49 pm

            Hi Sue, thanks so much, I hope she enjoys them. Take care.

            Reply
        11. Kay says

          August 31, 2020 at 11:27 pm

          Can’t wait to try this recipe! Looks fantastic?

          Reply
          • Rosemary says

            September 1, 2020 at 8:28 am

            Hi Kay, thanks let me know how it goes.

            Reply
        12. Ellize says

          July 28, 2020 at 9:31 am

          Two tablespoons baking powder? Is that right? Or is it supposed to be teaspoons?

          Reply
          • Rosemary says

            July 28, 2020 at 6:30 pm

            Hi Ellize, yes it is 2 tablespoons. Hope you like them.

            Reply
        13. ashley says

          July 6, 2020 at 5:21 am

          5 stars
          super moist and tastes like coconut! perfect sweetness level.

          Reply
          • Rosemary says

            July 6, 2020 at 6:30 pm

            Thanks Ashley, glad you enjoyed them.

            Reply
        14. Ryann says

          May 27, 2020 at 3:04 am

          5 stars
          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.

          Reply
          • Rosemary says

            May 28, 2020 at 6:19 pm

            Hi Ryann, thanks so much, so glad you are baking, good for you! Take care.

            Reply
        15. Rai says

          July 16, 2019 at 5:10 pm

          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

          Reply
          • Rosemary says

            July 17, 2019 at 9:51 am

            Hi Rai, haha thanks so much. I hope you enjoy the recipes. And let me know which ones you try. 🙂

            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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