This coconut rice cake is so tender, moist, delicious and with the perfect crumbs, you won’t believe you’re eating a cake that’s actually completely gluten-free! This Bibingka is so insanely good it can rival any regular wheat cake in taste and texture. Bibingka is often served warmed up with some butter on top and enjoyed with coffee either in the morning or mid-afternoon. It’s delicious as a plain cake for everyday consumption, but for special occasions, it’s topped with extra cheese and some salted duck eggs, too.
Our cookbook – RICE. NOODLES. YUM. (Everyone’s Favorite Southeast Asian Dishes) is officially one month old today! It was published exactly 30 days ago, on June 11, 2019. To celebrate, I thought we’d share a free recipe from our cookbook. We consulted our friends on Facebook and asked them which recipe they wanted to see for this blog post.
This is what they chose – Bibingka (Coconut Rice Cake) and what a good choice this is indeed! This coconut rice cake is so tender, moist, delicious and with the perfect crumbs, you won’t believe you’re eating a cake that’s actually completely gluten-free! This Bibingka is so insanely good it can rival any regular wheat cake in taste and texture. It’s that good!
Before we proceed though, let me just tell you that you can order our cookbook on Amazon, Barnes and Noble, Books-a-Million, IndieBound and anywhere books are sold.
You can certainly order it from anywhere, pretty much, as it is both in kindle (e-book) format and on paperback. It’s available for online ordering so purchasing a copy is as easy as a touch of a button. You can simply click the photo and order via Amazon, too.
Anyway, I just wanted to show you the kind of recipes you can find in the book. The photo below is what I used when I asked our friends from FB what they wanted to see on the blog. They are all delicious!!!
Are you excited yet? Make sure to pin the recipe to save it!
Bibingka (Coconut Rice Cake)
- Pie Pan or Mini Tart Pans
- 8 (7-inch [17.5-cm]) banana leaves (optional, see Note), softened
- 2 cups (230 g) cups (230 g) rice flour, firmly packed
- 2 tbsp (28 g) baking powder
- 1⁄2 tsp salt
- 4 eggs, room temperature
- 1 1⁄4 cups (250 g) sugar
- 1 (13.5-oz [400-ml]) can coconut milk
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp vanilla extract
- Prepare eight mini pie or tart pans by lining each with softened banana leaves that hang over the edge of the pans. The banana leaves are optional but the cake is traditionally baked in them as they add aroma and a subtle sweetness to the cake. If you cannot find banana leaves, line the pans with parchment paper instead. Preheat the oven to 375°F (190oC).
- Sift together the rice flour, baking powder and salt. Set aside. Beat the eggs in a bowl. Add the sugar, coconut milk, melted butter and vanilla extract. Mix well.
- Slowly add the flour mixture to the egg mixture, mixing the batter continuously as you do so. Whisk until the batter is completely smooth and has achieved a pourable consistency.
- Divide the batter evenly between the eight prepared pans. Bake for 18 to 23 minutes or until a tester inserted in the middle of each cake comes out clean. Leave in the pans for 10 minutes then remove from the pans and transfer to a rack to cool completely. Serve warm or at room temperature, with coffee.
Last updated on January 16th, 2021 at 11:01 pm