Bibingka, Filipino coconut rice cakes

Name: Bibingka, Filipino coconut rice cakes
Total time: 40 min
Cuisine: Filipino
Ingredients: 200g rice flour; 2 tsp gluten free baking powder; 100g caster sugar; 3 eggs; 200ml coconut milk; 100ml whole milk; 4 tbsp butter, melted, plus extra for the tin; 50g desiccated coconut; 2 tbsp caster sugar, to sprinkle

Soft, springy rice flour cakes with coconut milk, baked until golden and brushed with butter. Traditional at Christmas.

Time40 min
LevelEasy
Costabout £0.46 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 grice flour
2 tspgluten free baking powder
100 gcaster sugar
3eggs
200 mlcoconut milk
100 mlwhole milk
4 tbspbuttermelted, plus extra for the tin
50 gdesiccated coconut
2 tbspcaster sugarto sprinkle

Method

1
Heat the oven to 200°C (180°C fan). Grease a 20 cm round cake tin or 6 small ramekins.
2
Mix the rice flour, baking powder and sugar in a bowl.
3
Whisk the eggs with the coconut milk, whole milk and half the melted butter. Pour into the dry mix and whisk smooth.
4
Pour into the tin. Bake for 20 minutes.
20 min
5
Brush the top with the rest of the butter, scatter over the coconut and sugar, and bake for 10 more minutes until golden.
10 min
6
Cool for 5 minutes. Serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.