Coconut Rice Cakes

Coconut Rice Cakes, also known as Bibingka, are a beloved Filipino dessert that combines the rich flavors of coconut milk and rice flour. These soft, fluffy cakes are naturally gluten-free and are perfect for breakfast, snacks, or a delightful accompaniment to your afternoon coffee or tea. With just a few ingredients and easy-to-follow steps, you can enjoy this Filipino treat anytime.

Why You’ll Love This Recipe

Coconut Rice Cakes are an absolute treat! The combination of rice flour and coconut milk gives these cakes a soft, moist texture that melts in your mouth. The addition of vanilla and butter creates a rich, comforting flavor, while the coconut milk adds depth and sweetness. These rice cakes are gluten-free and easy to make, with no special equipment needed. Whether you’re new to Filipino cuisine or a seasoned enthusiast, these cakes are sure to become a favorite.

Ingredients

• 2 cups rice flour (firmly packed)

• 2 tablespoons baking powder

• 1 pinch salt

• 4 eggs (room temperature)

• 1 1/4 cups granulated sugar

• 1 can (13.5 ounces) coconut milk

• 2 tablespoons butter, melted and cooled (if using unsalted butter, add 1/2 teaspoon salt)

• 1 teaspoon vanilla

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease and flour a 12-cup muffin tin (6 large and 6 small) or line with parchment paper.

2. In a medium bowl, sift together the rice flour, baking powder, and salt.

3. In a large bowl, beat the eggs. Then add the sugar, coconut milk, melted butter, and vanilla. Mix well until combined.

4. Gradually add the flour mixture to the egg mixture and whisk until smooth and well combined.

5. Divide the batter evenly into the prepared muffin tins.

6. Bake for approximately 18-23 minutes or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

• Servings: 12 cakes

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Sweetness Level: If you prefer a less sweet version, reduce the sugar by 1/4 cup or substitute with coconut sugar.

• Coconut Flakes: Add shredded coconut to the batter for an extra coconut flavor and texture.

• Dairy-Free: Use coconut oil or a plant-based butter substitute instead of regular butter for a dairy-free option.

• Spices: For a twist, try adding a pinch of cinnamon or nutmeg to the batter for extra warmth and depth.

Storage/Reheating

• Storage: Store any leftover coconut rice cakes in an airtight container at room temperature for up to 2-3 days. You can also refrigerate them for longer shelf life (up to a week).

• Reheating: Reheat the cakes in the microwave for about 15-20 seconds or warm them in a 350°F (175°C) oven for 5-10 minutes until heated through.

FAQs

Can I use a different type of flour?

For this recipe, it’s important to use rice flour, as it provides the right texture and flavor. Other flours may not yield the same results.

Can I make these ahead of time?

Yes, these coconut rice cakes can be made ahead and stored in an airtight container for up to 3 days. They also freeze well for up to a month.

Can I substitute the coconut milk?

Yes, you can substitute coconut milk with regular milk or a plant-based milk (like almond or soy milk), though it will change the flavor and texture slightly.

Can I make these without eggs?

For an egg-free version, you can try using an egg replacer like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

How do I know when they’re done?

The rice cakes are done when a toothpick inserted into the center comes out clean, and they should be lightly golden on top.

How do I store them for longer?

To store for a longer period, freeze the cakes individually in an airtight container or wrapped in plastic wrap. They can last up to a month in the freezer.

Can I bake these in a cake pan instead of muffin tins?

Yes, you can use a 9-inch round or square cake pan. Just adjust the baking time and check with a toothpick for doneness.

Can I add nuts to the batter?

Absolutely! Try adding chopped cashews or almonds to the batter for a crunchy element that complements the softness of the rice cakes.

What’s the best way to serve these?

Serve the coconut rice cakes warm or at room temperature. They are great on their own or paired with a cup of coffee or tea.

Can I use a sugar substitute?

Yes, you can substitute granulated sugar with a sugar alternative like stevia or monk fruit sweetener. Adjust according to the sweetness level you prefer.

Conclusion

Coconut Rice Cakes, or Bibingka, are a delicious Filipino treat that’s easy to prepare and perfect for any occasion. With their soft, coconut-infused flavor and gluten-free ingredients, these rice cakes are sure to be a hit. Whether you enjoy them as a breakfast snack, a dessert, or a special treat to share, this simple recipe is a winner every time.