Bibingka: Filipino Coconut-Rice Cake
In the Philippines, bibingka is a traditional coconut cake made with rice flour (making this naturally gluten-free), coconut milk and shredded coconut. Similar to a quickbread, this version of bibingka is perfect for merienda (snack) with a cup of coffee!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- banana leaves (rinsed and dried)
- 1 1/2 cups sweet rice flour (such as Mochiko flour)
- 1 1/2 cups rice flour
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 14 oz can unsweetened coconut milk
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- sweetened shredded coconut (for garnish)
Instructions
- 1
Preheat the oven to 350°F. Line your baking dish(es) with banana leaves. You can use a 10-inch cast iron skillet or baking pan, 5 5-inch mini pans or 6 1 1/2 cup gratin dishes.
- 2
In a bowl, whisk together the sweet rice flour, regular rice flour, unsweetened shredded coconut, baking powder, and kosher salt.
- 3
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until fluffy, about 1 minute. Add the granulated sugar and eggs and beat for another 1-2 minutes.
- 4
Mix in the coconut milk, buttermilk, and vanilla extract.
- 5
Add the flour mixture and beat on low speed until just incorporated. Pour the batter into the prepared baking dish(es).
- 6
Bake for about 50-60 minutes, or until the bibingka is lightly browned and the center is set.
- 7
Garnish with shredded coconut and let it cool for about 30 minutes before serving.