Bibingka (Coconut Rice Cake)

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.

Bibingka (Coconut Rice Cakes)

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.

Rice. Noodles. Yum. Cookbook

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!!!

Rice. Noodles. Yum. Cookbook

Are you excited yet? Make sure to pin the recipe to save it!

5 from 7 votes
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Bibingka (Coconut Rice Cake)

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.

Course Breakfast, Dessert
Cuisine Filipino
Keyword Bibingka, Coconut Rice Cake, Filipino Food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Manila Spoon

Ingredients

  • 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

Instructions

  1. 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).

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

The Bibingka may also be baked in two pie pans or in muffin tins lined with banana leaves or parchment paper. Banana leaves can be purchased frozen from Asian stores. Defrost first then clean the banana leaves by wiping them with moistened paper towels. To soften the banana leaves, simply run each leaf over a flame or over an electric stovetop. Heat until the leaves are deep green all over.

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11 Comments

  1. Shadi Hasanzadenemati
    July 13, 2019 / 9:27 am

    5 stars
    I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

    • abigail
      Author
      July 13, 2019 / 11:31 am

      So glad you enjoyed it! This is delicious indeed!

  2. Dara Michalski
    July 13, 2019 / 10:15 am

    5 stars
    Everyone has to try this, it’s divine!

    • abigail
      Author
      July 13, 2019 / 11:31 am

      That is so true! Thanks!

  3. July 13, 2019 / 11:12 pm

    5 stars
    Yum! I loved this cake, so nice to change it up with coconut milk, absolutely delicious!

  4. July 14, 2019 / 12:00 am

    5 stars
    Congrats on your book! So excited to try this and many other recipes 🙂

  5. July 14, 2019 / 12:26 am

    5 stars
    These look so yummy and fluffy! I cannot wait to try this delicious treat! I’ve never had bibingka but you had me at coconut! Thanks for this recipe!

  6. July 14, 2019 / 12:43 am

    5 stars
    Happy 1 month to the cookbook! Amazing – just like this recipe. It was a huge hit with my family!

  7. Dannii
    July 14, 2019 / 1:25 am

    5 stars
    I love anything with coconut and these look delicious.

  8. Pam
    August 11, 2019 / 3:22 pm

    It’s says you can use 2 pie plates or muffin tins, what temperature & how long to cook if using these methods?

    • abigail
      Author
      August 16, 2019 / 9:31 am

      I would check at 30-35 minutes for the 2 pie plates and maybe check at 18 minutes for the muffins. Make sure the tester comes out clean and it springs back (just like a baked cake) when you lightly press it to ensure they’re cooked properly.

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