Mel’s Brown Rice Bibingka

Bibingka is the name of one of the all time favorite snacks in the Philippines.  It is some kind of rice cake that can be spongy or sticky texture depending on the type of rice flour used.  Sticky, glutinous or sweet rice are the usual kind of rice that are being used and mixed with coconut milk & sugar.

Now since I want to make it guilt free eats, I decided to try using brown rice flour instead.    For a first try, I am happy it turned out great and still almost the same taste as the original recipe.

It is pretty easy to make and I encourage you to try it out too.


  • 1 1/2 cup of brown rice flour
  • 1 Tbsp baking powder
  • pinch of salt
  • 3/4 cup powdered sugar
  • 3 eggs, beaten until thick and light yellow color
  • 1 cup light coconut milk
  • 1 tsp vanilla extract
  • 4 Tbsp melted cooled butter
  • banana leaves


  • granulated sugar or coconut sugar
  • melted butter
  • salted duck eggs
  • any grated mild cheddar or any cheese you like
  • shredded coconut


  1. Line your  muffin pan with banana leaves and set aside
  2. Preheat oven to 425F degrees
  3. Combine the rest of the ingredients with a hand mixer and it should be a bit runny mixture after
  4. Pour in lined muffin pan, half way full in each
  5. Optional: put a slice of a salted duck egg
  6. Put in the oven and bake it for 15 minutes
  7. Take it out of the oven, sprinkled with grated cheese & put it back in the oven for 2 minutes
  8. Take it out of the oven again, brushed with butter and sprinkle with sugar then put it back in the oven for another 2 minutes then take it out
  9. Top it with shredded coconut while warm and serve with coffee or tea
  10. Enjoy



what is bibingka

Why is brown rice better

bibingka recipe


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