- 2 cups White rice flourfirmly packed
- 2 tbsp Baking powder
- 1 pinch of Salt
- 4 Eggsroom temperature
- 1¼ cups Granulated sugar
- 1 can (13.5 ounces ) Coconut milk
- 2 tbsp Buttermelted / cooled
- 1 tsp Vanilla
Gluten Free Coconut Rice Cakes – Bibingka
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:
Steps to make Gluten Free Coconut Rice Cakes – Bibingka
1 | Heat oven and prepare muffin pan | 1 |
2 | Combine dry ingredients | 2 |
3 | Mix wet ingredients | 2 |
4 | Add dry ingredients to wet ingredients | 3 |
5 | Add the batter to muffin pan | 2 |
6 | Bake | 20 |
7 | Leave to cool | 10 |
8 | Serve | |
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