Filipino Gluten-Free Rice Cake
Bibingka one of the most popular rice pastries in the Philippines and is topped with egg and cheese. Many recipes tend to give you a dry pastry, but my gluten-free recipe creates a delightfully moist bibingka.
Also, this recipe uses a KitchenAid Mixer, but you can also make this by hand.
- 2 tbsp melted butter
- ½ cup coconut sugar (coconut preferred, but any sugar is fine!)
- 1 ⅓ cup coconut milk
- 2 eggs
- 1 cup glutinous rice flour
- 1 cup normal rice flour
- 2 tsp baking powder
- ¼ tsp salt
- Banana leaves
- 1 salted egg
- Salty cheese (for Filipino style, use Eden cheese!)
- Take your KitchenAid Mixer and use the paddle attachment. In this, mix together the melted butter and the coconut sugar until well combined. Follow this up with the coconut milk and 2 eggs.
- Add in the glutinous rice flour and the normal rice flour. Mix everything well, then turn off the mixer and scrape the sides of the mixing bowl to pick up any remaining flour. Add the baking powder and ¼ tsp salt, and then mix again.
- Preheat the oven to 400º F. Take a cast iron pan and line its bottom with plenty of banana leaves to cradle the batter. Pour all the batter on top of the leaves, and then place in the preheated oven. The bibingka will bake for about 20-25 minutes, but we will take it out briefly after baking for about 15 minutes to add the toppings.
- While the bibingka is baking, prepare the toppings. Cut a salted egg in half, scoop it out, and then slice it up. Set aside. Take the salty cheese of your choice and slice it up however you want it.
- After the bibingka has been baking for about 15 minutes, take the half-baked bibingka out of the oven and spread your salted egg and cheese toppings across its surface. Place it back into the oven until fully cooked.
And you’re done! This bibingka is so irresistible, you won’t be able to stop eating it! Have it for breakfast, dessert, or as a snack with coffee or tea. 🙂