These Gluten Free Coconut Rice Cakes – Bibingka are one of my favorite Valentine’s Day desserts. Coconut Rice Cakes (also known as Bibingka) are a Filipino treat which are made with rice flour and coconut milk. The little cakes are light and gluten-free which makes them a perfect way to round off a Valentine’s dinner with a loved one who can’t tolerate gluten.
To make these delicious cakes, start by sifting rice flour, baking powder, and salt together in a medium bowl. In a separate large bowl, beat the eggs and add sugar, coconut milk, butter and vanilla and mix well. Carefully add the dry ingredients to the wet ones and whisk until smooth. Transfer the cake batter to the prepared tins and bake in the oven. Serve warm or at room temperature.
To make Gluten Free Coconut Rice Cakes – Bibingka you will need the following ingredients:
Preheat the oven to 375 °F. Lightly grease and flour a 12-cup muffin pan.
In a medium mixing bowl, combine 2 cups of firmly packed rice flour, 2 tablespoons of baking powder and 1 pinch of salt.
In a separate large bowl, whisk together 4 eggs and add 1¼ cups of granulated sugar, 1 can of coconut milk, 2 tablespoons of melted / cooled butter and 1 teaspoon of vanilla.
Gently combine the dry ingredients with the wet ingredients and whisk together until fully combined.
Divide the batter evenly between the 12 cups of the muffin pan.
Bake the muffins for 18-23 minutes until a toothpick or skewer inserted comes out clean.
Remove from the oven and leave to cool in the pan for 10 minutes before removing to a wire rack to cool.
Serve slightly warm or at room temperature.
These Gluten Free Coconut Rice Cakes – Bibingka are a Filipino specialty, made with rice flour and coconut milk! Try them out soon and don’t forget to tag @cookmerecipes in your gluten-free baking posts!
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