Gluten-Free Bibingka
A Filipino baked rice cake, traditionally enjoyed during Christmas season, made gluten-free with rice flour and coconut milk.
Ingredients
- 2 cups Glutinous Rice Flour
- 1 can Coconut Milk
- 1/2 cup Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 6 pieces Banana Leaves
- 1/4 cup Grated Cheese
- 1/4 cup Shredded Coconut
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2Prepare your small baking molds by lining each one with one of the 6 pieces of banana leaves.
- 3In a large bowl, combine the 2 cups of glutinous rice flour, 1 can of coconut milk, 1/2 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 2 large eggs. Whisk these ingredients together until the batter is smooth and free of lumps.
- 4Carefully pour the prepared batter into each of the banana leaf-lined molds, filling them evenly.
- 5Place the filled molds into the preheated oven and bake for 35 to 40 minutes. The bibingka is done when the tops are golden brown and a toothpick inserted into the center of a cake comes out completely clean.
- 6Once baked, remove the bibingka from the oven. Before serving, sprinkle the 1/4 cup of grated cheese and the 1/4 cup of shredded coconut evenly over the tops of the warm cakes.
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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