Gluten Free Coconut Rice Cakes – Bibingka

special Valentine's Day dessert
Special Valentine's Day dessert
Share it on your social network:
Or you can just copy and share this url

Ingredients

2 cups White rice flour firmly packed
2 tbsp Baking powder
1 pinch of Salt
4 Eggs room temperature
1¼ cups Granulated sugar
1 can (13.5 ounces ) Coconut milk
2 tbsp Butter melted / cooled
1 tsp Vanilla

Nutritional information

282
Calories
10g
Fat
44g
Carbohydrates
4g
Protein
60mg
Cholesterol
47mg
Sodium
  • Gluten Free Recipes
  • Vegetarian Recipes
Ingredients

Gluten Free Coconut Rice Cakes – Bibingka

Share

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:

Ingridiens for Gluten Free Coconut Rice Cakes – Bibingka

Steps to make Gluten Free Coconut Rice Cakes – Bibingka

1

Heat oven and prepare muffin pan

1

Preheat the oven to 375 °F. Lightly grease and flour a 12-cup muffin pan.

2

Combine dry ingredients

2

In a medium mixing bowl, combine 2 cups of firmly packed rice flour, 2 tablespoons of baking powder and 1 pinch of salt.

3

Mix wet ingredients

2

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.

4

Add dry ingredients to wet ingredients

3

Gently combine the dry ingredients with the wet ingredients and whisk together until fully combined.

5

Add the batter to muffin pan

2

Divide the batter evenly between the 12 cups of the muffin pan.

6

Bake

20

Bake the muffins for 18-23 minutes until a toothpick or skewer inserted comes out clean.

7

Leave to cool

10

Remove from the oven and leave to cool in the pan for 10 minutes before removing to a wire rack to cool.

8

Serve

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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

White Pizza Sauce (Quick & Easy) Recipe-How To Make White Pizza Sauce (Quick & Easy)-Delicious White Pizza Sauce (Quick & Easy)
previous
White Pizza Sauce Recipe
Rose Meringue Cookie Recipe-How To Make Rose Meringue Cookie-Delicious Rose Meringue Cookie
next
Rose Meringue Cookies
Add Review
Add Comment

Write your own review

You can optionally upload your own image along with a review

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved! Thanks for sharing!

Add Your Comment