Bibingka (Filipino Rice Cake) with Coconut
A traditional Filipino baked rice cake made with glutinous rice flour, coconut milk, and sugar. A festive and delicious breakfast.
Ingredients
- 2 cups Glutinous Rice Flour
- 1 can Coconut Milk
- 1/2 cup Sugar
- 2 large Eggs
- 2 tbsp Melted Coconut Oil
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Grated Coconut
- 1/4 cup Dairy-Free Cheese, grated (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2In a large bowl, combine the 2 cups of Glutinous Rice Flour, the 1/2 cup of Sugar, the 1 tsp of Baking Powder, and the 1/4 tsp of Salt. Whisk them together until they are evenly mixed.
- 3In a separate medium bowl, whisk together the 1 can of Coconut Milk, the 2 large Eggs, and the 2 tbsp of Melted Coconut Oil until well combined.
- 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or spatula until everything is just combined into a batter. Do not overmix.
- 5Grease a baking dish or individual molds with a little of the Melted Coconut Oil. Pour the batter into the prepared dish or molds.
- 6Bake for 35-40 minutes. The bibingka is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.
- 7Carefully remove the bibingka from the oven. Sprinkle the top with the 1/2 cup of Grated Coconut and the 1/4 cup of Dairy-Free Cheese, if you are using it.
- 8Let the bibingka cool slightly for a few minutes before serving. Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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