Bibingka is a traditional Filipino rice cake often enjoyed during the Christmas season and other special occasions. Made with rice flour and coconut milk, this gluten-free version of bibingka retains all the flavors and textures of the classic recipe. Topped with salted egg and grated coconut, it’s a delightful treat that’s perfect for sharing with family and friends.
Ingredients:
- 2 cups gluten free rice flour
- 1 cup coconut milk
- 3/4 cup sugar
- 3 eggs
- 1/4 cup melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Banana leaves (for lining the baking pan)
- Salted eggs, sliced (optional, for topping)
- Grated coconut (optional, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a round baking pan and line it with banana leaves, allowing some to hang over the edges for later folding.
- Prepare the Batter: In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. In another bowl, whisk together the coconut milk, eggs, and melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter.
- Pour the Batter: Pour the bibingka batter into the prepared baking pan, smoothing the top with a spatula to ensure an even layer.
- Bake the Bibingka: Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the bibingka is set and the edges are golden brown.
- Add Toppings: Remove the bibingka from the oven and arrange the sliced salted eggs on top, pressing them gently into the surface of the cake. Sprinkle grated coconut over the top if desired.
- Return to Oven: Place the bibingka back in the oven and continue baking for another 10-15 minutes, or until the eggs are cooked and the coconut is lightly toasted.
- Serve Warm: Once done, remove the bibingka from the oven and let it cool slightly before slicing. Serve warm and enjoy the delicious flavors of this gluten-free Filipino treat!
Note: Bibingka is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the refrigerator for up to a few days. Simply reheat in the microwave or oven before serving.
Gluten Free Rice Flour Options:
Do you have any suggestions for rice flours? Let us know in the comments below!