Rice Cakes (Bibingka)

Rice Cakes


  • 1 cup sweet rice flour
  • 1 cup liquid, tropical fruit juice of choice like guava, pineapple, lychee, or  passion fruit
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 Tbsp oil or melted butter
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/3 cup coconut flakes, toasted in pan until slightly brown. I use the fine coconut flakes available in Asian food stores or chopped  the regular desiccated coconut.


  1. Pre-heat oven to 325 degrees.
  2. Grease the muffin pan.  12 muffin-pan.
  3. Using  an electric hand mixer, slightly beat the eggs.
  4. Add the rest of the ingredients and continue mixing until the mixture is smooth, about 5 minutes.
  5. Let the batter rest for 5 minutes.
  6. Fill the muffin pan 3/4 full.
  7. Bake for 20 minutes.
  8. Cool and remove from pan.
  9. Roll into the toasted coconut flakes.


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