Bibingka, Filipino Coconut mini cakes

by Jonathan Cheung

Bibingka! Just the name makes you want to make them. A delicious gluten free mini cake to deliver fresh strawberries and cream. Yumm.

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Babingka Filipino Coconut cakes


  • 1 1/4 cups/230g Dainty Royal Rice
  • 2 Tbsp Baking Powder
  • 1 pinch Salt
  • 4 large Eggs
  • 1 cup/250g White Sugar
  • 1 can/400ml full fat Coconut Milk
  • 2 tbsp Unsalted Butter, melted and room temperature
  • 1 tsp Vanilla


  • 1/2 cup / 125mL Whipping Cream, whipped to soft peaks
  • 1 1/2 cups Strawberries, washed, hulled and quartered
  • 2 tbsp Raw Cane Sugar (or Brown Sugar)



Place the rice in a high speed blender, and blend the rice until it becomes a very fine flour, about 1 minute. It must feel fine when you rub it between your fingers, not gritty. If it needs to blend more do so for another minute. When done, allow to cool for a minute.


Tap the rice flour through a fine mesh strainer to remove any hard pieces.


Preheat oven to 375*. Line a 12 cup muffin tin with with cupcake liners.


In a large mixing bowl, mix together the rice flour, baking powder and salt.


In another bowl, whisk together the eggs, sugar, coconut milk, butter and vanilla until well combined.


Add the egg mixture to the flour mixture and whisk together until smooth and thick. It should resemble a slightly thinner pancake batter.


Divide the mixture among the muffin tin liners. NOTE: they will be very full. Bake for 18-10 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool.


To serve, top the cooled cakes with a generous dollop of whipped cream, spoonful of strawberries and sprinkle of sugar!

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