fbpx
dainty-rice-logo dainty-rice-logo-small

Bibingka, Filipino Coconut mini cakes

by Jonathan Cheung

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

  • 30 - 45Min
  • Easy
  • Oven
  • Vegetarian
  • 1 dozen
[Total: 0 Average: 0]
Babingka Filipino Coconut cakes

Ingredients

  • 1 3/4 cups/270g Dainty All Purpose Flour
  • 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
  • Note: if you are making rice flour from rice use 1 1/4 cups of rice.

Topping

  • 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)

Preparation

1

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

2

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

3

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

4

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

5

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.

6

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

Recommended Rice:

Related Recipes

Rice cooker Chili and Brown Rice

Cumin-Scented Rice with Shrimp

Citrusy Long & Wild Rice Salad with Parmesan & Mint
Explore More Recipes