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.
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.
The Bibingka may also be baked in two pie pans or in muffin tins lined with banana leaves or parchment paper. If baking this muffin-style or cupcake style, do not overfill your muffin pans because these cakes expand a lot so do not go over 2/3s full. If using shallow muffin tins, better to divide the batter between 16-18 muffins than 12 because the batter may overflow.
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.