Bibingka – Coconut Rice Cake

Lets take a taste!
Lets take a taste!

Bibingka – Coconut Rice Cake

One of my favorite desserts introduced on my trip to Guam!  A subtle sweetness of fresh coconut and custard texture from the eggs with sponginess of sweet rice.  What a fantastic combination something I had a hard time finding after the first taste.  Sadly when I left Guam I was afraid I would not be able to perfect the quality and taste of the original.  It’s true I came close but still working on the recipe not sure if I ever will come close with the fresh coconut and quality of the ingredients found on Guam but then again most items are imported so there maybe an opportunity to recreate the flavor.

After I returned home to Colorado the Bibingka recipe was the first thing I focused I had a yearning to get that fresh baked goodie in my tum tum!  That being said I thought my co-workers would benefit from this treat!  I searched online went through You-Tube Videos and came up with the basic recipe!  Gluten free, mild flavor and just simply delicious give it a whirl if you wish!  I’m still searching to update and create my own version.


1/2 C butter, softened

1 lb. sweet rice flour

2 1/2 C sugar

1 tsp baking powder

1 1/2 C Almond Milk

1 1/2 C Coconut Milk

5 Eggs, beaten

1 tsp Vanilla

1 C coconut flakes


Preheat oven to 350 degree mix all ingredients in bowl and pour in a greased 13x9in pan.  Bake 1 hour until a toothpick inserted in the center comes out clean.  When cool, cut into squares.

The final baked product should have a golden brown crust enhances the flavor of the coconut flakes.  If you love coconut you will love this dessert.  My next attempt I may try to make the bibingka vegan by using bananas in place of eggs.



4 Replies to “Bibingka – Coconut Rice Cake”

  1. Nice post! A photo would be nice too!

  2. Good job! Makes me want to try to make these. The picture at the top looks yummy

  3. Thanks for the recipe! I never made Bebingka.

  4. Nice but pictures even better

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