Gluten-Free Bibingka – A Filipino Classic for Christmas

Bibingka is a traditional dessert enjoyed in the Philippines, especially during the Christmas season. This coconut rice cake is baked in the oven, giving it a soft texture and a delicate coconut aroma. Naturally gluten-free and moist, bibingka will delight both children and adults. Here's how to prepare this gluten-free Filipino specialty.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 10

Ingredients

50g of glutinous rice flour
125g of regular rice flour
1 tsp gluten-free baking powder
80g of coconut sugar or brown sugar
2 eggs
250 ml of coconut milk
40 ml of milk
30g of melted butter (plus a little extra for greasing the mold )
Banana leaves (optional)
25g hard cheese
Grated coconut (for garnish)

Preparation

1
Preheating and preparing the pan: Preheat your oven to 180°C (350°F). Traditionally, this cake is baked in banana leaves. If you use them, line the bottom and sides of your pan with them. Otherwise, simply grease the pan with butter or use parchment paper. I personally used silicone muffin molds.
2
Dough preparation: In a large bowl, combine the glutinous rice flour and regular rice flour with the baking powder and sugar. In another bowl, beat the eggs, then add the coconut milk, milk, and melted butter. Gradually incorporate the dry ingredients into the wet ingredients and mix until a smooth batter forms.
3
Assembly: Pour the batter into the prepared mold and smooth the surface.
4
Baking: Bake for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Five minutes before the end of baking, sprinkle with shredded coconut and/or grated cheese. Bake for an additional 5 minutes.
5
Finishing: Remove the bibingka from the oven and brush it with melted butter. Sprinkle with shredded coconut for a final touch.
6
Serving suggestion: Serve the bibingka warm.

Note

Traditionally in the Philippines, slices of salted egg are added on top before baking. Bibingka keeps well at room temperature for a day, but it tastes best shortly after being taken out of the oven.

Keywords: Filipino Bibingka, Filipino recipe, gluten-free dessert