coconut rice cakes on a black plate with one cut in half
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Bibingka - Coconut Rice Cakes

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: bibingka, coconut rice cakes, rice cake
Servings: 12 cakes
Calories: 282kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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.


    • 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!


    Calories: 282kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 47mg | Potassium: 313mg | Fiber: 1g | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 1.6mg