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Asian rice cake made with rice flour

Bibingka: Filipino Rice Flour Cakes Cooked in Banana Leaves

  • Author: Noreen
  • Total Time: 35 minutes
  • Yield: 6-8 rice cakes 1x


  • 1 cup rice flour
  • 2 eggs
  • 1 teaspoon dry active yeast
  • 1/4 cup warm water
  • 1/3 cup coconut sugar
  • 1/2 cup canned coconut milk
  • 1/8 teaspoon salt
  • 2 tablespoons grated coconut for garnish
  • 68 banana leaves, cut into 2 inch x 2 inch squares (optional)


  1. Start by preheating your oven to 325 degrees Fahrenheit
  2. Take a muffin tin and place cut squares of banana leaves (or, alternatively, muffin cups) into each divot of the pan
  3. To create your batter, start by mixing your yeast with your warm water. Whisk lightly to make sure the yeast is well mixed in, then set aside to let it activate
  4. In the meantime, combine your rice flour, coconut sugar and salt into a large mixing bowl
  5. Next, crack your eggs and pour in your coconut milk into your mixing bowl with dry ingredients, then whisk everything together to get a semi-thick batter
  6. Add in your activated yeast and water, then stir everything again into what’s becoming a slightly runnier batter
  7. Pour your batter into each of the muffin cups, then pop your bibingka into the oven for 30 minutes
  8. When the bibingka is golden browned and fully cooked (meaning a toothpick can be put cleanly through), take it out of the oven. Let cool for a 1-2 minutes
  9. Finally, either use some leftover coconut milk or a tiny bit of water to brush and moisten the top of the bibingka. Sprinkle your grated coconut on top as garnish, and enjoy!
  • Prep Time: 5 min
  • Cook Time: 30 min

Keywords: Rice cake, rice desert, rice sweet snack