Description
Coconut Rice Cakes (Bibingka) are a Filipino gluten-free treat made with rice flour, coconut milk, and butter, creating soft, moist cakes with a rich coconut flavor. Perfect for breakfast, snacks, or as a dessert.
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
Instructions
- 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.
- 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, melted butter, and vanilla. Mix well until combined.
- Gradually add the flour mixture to the egg mixture and whisk until smooth and well combined.
- Divide the batter evenly into the prepared muffin tins.
- Bake for approximately 18-23 minutes or until a toothpick inserted into the center comes out clean.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
