Gluten-Free Bibingka Filipino Rice Cake Recipe

Manila - 7th day: Trip to Tagaytay

Gluten-free Filipino Rice Cake

Each time I think of “bibingka”, or also known as Filipino rice cake, I always remember the Christmas season. My hubby introduced me to this sweet treat and it was really delicious.

No wonder bibingka has been featured in several Hollywood films including Deuce Bigalow. There was a scene in that movie where the Raspberry Bibingka was served while Rob Schneider introduces his girlfriend to his dad. This famous comedian is half-Filipino and to include part of his heritage in that movie surely made many Filipinos proud of him.

Indulging on freshly-cooked bibingka and sipping on a cup of hot cocoa is something I long for. I used to do that before while playing my favorite games at Cheekybingo.com. The thrill that this online bingo website gives me is the same as the excitement of tasting a warm bibingka.

Seeing the butter melt on the rice cake and smelling its sweet aroma makes me want take a bite of it, but this dessert is made up of glutinous rice. It kept me dreaming about this Filipino specialty for a long time, not until I discovered a gluten-free Filipino rice cake recipe at The Kitchn.

Ingredients
1 (14 oz.) can sweetened condensed milk
1 (13.5 oz.) can coconut milk
6 eggs
½ c. or 1 stick of butter (melted)
1 (16 oz) box mochiko sweet rice flour
2 (12 oz) jars macapuno coconut strings in heavy syrup
¼ c. finely chopped almonds
1 tbsp. vanilla extract
1 c. brown sugar
ground cinnamon

Procedure 
Preheat the oven to 375 degrees Fahrenheit. Put parchment paper on a baking sheet (13” x 18” x 1”). Mix the condensed milk, coconut milk, and butter in a large bowl. Add the eggs in the mixture one at a time then continue beating. Add the macapuno coconut strings followed by the rice flour. Make sure to pour the flour slowly to avoid getting clumps. Pour the wheat germ and brown sugar into the mixture. Add the vanilla extract when the mixture is already blended well.

Pour the mixture into the cookie sheet then bake around 45 minutes or until the rice cakes are lightly brown. Sprinkle ground cinnamon on the cake then continue baking until golden brown. To check if it’s cooked, insert a toothpick in the center and see if it will come out clean.

Remove the rice cake from the pan and let it cool. Use a pizza cutter and ruler to cut the rice cake into 2-inch squares.

 

      
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